Servings: 6 dozen
Calories: 116kcal
Ingredients
- 2 cups pecans, chopped
- 4 tablespoon maple syrup
- 1 cup butter divided into half
- flaky sea salt
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon vanilla bean paste
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add the pecans and maple syrup to a skillet over medium heat. Stir often until the pecans are toasted and the syrup thickens, about 5 minutes. Transfer to a cutting board, sprinkle lightly with flaky sea salt, and let cool.
- To brown the butter, melt ½ cup butter in a skillet over medium heat, stirring often. As it foams, watch for the milk solids to turn golden brown and smell nutty. Once browned, immediately transfer to a glass bowl and let cool for about 5 minutes.
- Cream the cooled brown butter, remaining ½ cup softened butter, and both sugars together. Mix in the eggs and vanilla.
- Add the flour and baking soda, stirring just until combined.
- Fold in the candied pecans and semi-sweet chocolate chips until evenly distributed.
- Using a tablespoon scoop, portion the dough onto a parchment-lined baking sheet. Lightly flatten the tops with your hand or spoon.
- Bake for 10 minutes, until the edges are lightly golden and the centers still look soft. Let cool on the baking sheet for 5 minutes before serving.
- Enjoy!
Notes
Make sure to let the cookie cool on the baking sheet for the full 5 minutes. They will continue to cook just a tad and will be perfect after a few minutes of rest.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 39mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg
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