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–+ servings

Maple Pecan Chocolate Chip Cookies (Small Batch)

5 from 3 votes
Soft and chewy brown butter chocolate chip cookies with pecan flour, maple extract & pecans.
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Prep Time30 minutes
Cook Time15 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories432 kcal

Ingredients 

Brown Butter

  • 113 g unsalted butter (8 tbsp.)

Pecan Flour

  • 55 g chopped pecans

Maple Pecan Chocolate Chip Cookies

  • 100 g dark brown sugar* (½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 egg room temperature
  • 2 tsp. maple extract
  • 130 g all purpose flour (1 c. + 1 tbsp.)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 110 g semi-sweet chocolate (⅔ c.)
  • 75 g chopped pecans (⅔ c.)

Instructions 

Brown Butter

  • In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  • Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g. In the meantime, make the pecan flour.

Pecan Flour

  • Add the pecans to a food processor. Blend until the pecans are very fine and resemble flour - it won't get as fine as regular flour, but it will turn into small crumbles. Be careful to not over-blend the mixture or you'll end up with pecan butter!

Maple Pecan Chocolate Chip Cookies

  • Once the butter has cooled down a bit, whisk in both sugars.
  • Add in the egg and maple extract and whisk until well combined.
  • Add in the flour, pecan flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
  • Add in the chocolate and pecans, then fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.**
  • Preheat the oven to 350°F / 175°C.
  • Scoop out heaping 3 tbsp. scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
  • Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
  • Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
  • Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
  • Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

Notes

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*I recommend dark brown sugar for the best flavor but light brown sugar will work in a pinch!
**At this point you could transfer the dough balls to an airtight container and keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month.

Nutrition

Serving: 1cookieCalories: 432kcalCarbohydrates: 40gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 52mgSodium: 251mgPotassium: 190mgFiber: 3gSugar: 24gVitamin A: 399IUVitamin C: 0.2mgCalcium: 57mgIron: 2mg