30-Minute Maple Pecan Chocolate Chip Cookies
Thick, chewy cookies featuring the warm sweetness of maple syrup paired with toasted pecans and chocolate chips. The combination of brown and granulated sugars creates perfect texture while maple extract intensifies the fall flavors. A sprinkle of flaky sea salt on top balances the sweetness and adds gourmet appeal. Perfect for autumn gatherings, cookie swaps, or whenever you crave something more sophisticated than standard chocolate chip cookies.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1 ⅓ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon maple extractvanilla extract1:1no maple extract
less maple flavor
- 1 ¼ cups pecans, roughly chopped toasted
- 1 ¼ cups chocolate chips
- flaky sea salt, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees F and line baking sheet with parchment paper
- 2
Whisk together flour, baking soda, baking powder, salt, and cinnamon in medium bowl
- 3
Beat butter and sugars until creamy and smooth using stand mixer
- 4
Add eggs, maple syrup, vanilla, and maple extract, mixing until combined
- 5
Add dry ingredients and mix until just combined without overmixing
- 6
Stir in pecans and chocolate chips
- 7
Roll dough into balls, pull apart into halves, then press back together with jagged tops facing up
- 8
Place dough balls 2 inches apart on prepared baking sheet
- 9
Bake for 10 to 12 minutes until edges are golden but centers remain soft
- 10
Sprinkle with flaky sea salt immediately after removing from oven
- 11
Cool on baking sheet for 5 minutes, then transfer to wire rack
Tips
Toast pecans in 350F oven for 8-10 minutes for deeper flavor and better crunch
The jagged dough technique creates bakery-style texture with crispy edges and chewy centers
Don't overbake - cookies continue cooking on hot pan after removal from oven
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes
Serve at room temperature with milk, coffee, or vanilla ice cream
Common Mistakes
Don't overbake to avoid dry, hard cookies
Don't overmix dough to prevent tough cookies
Toast pecans to avoid bland, soft nuts in finished cookies
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without maple extract?
Yes, increase vanilla extract to 1 tablespoon total. The maple syrup still provides maple flavor, though it will be more subtle.
How long do these cookies keep?
Store in airtight container for up to 1 week at room temperature, or freeze baked cookies for up to 3 months.
Can I freeze the cookie dough?
Yes, shape dough balls and freeze on baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes.