Chocolate Chip Maple-Pecan Cookies

READY IN: 23mins
YIELD: 27 cookies




  • Set oven to 375°.
  • Line 2 cookie sheets with parchment or wax paper.
  • In a small bowl whisk together flour, baking soda and salt.
  • In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
  • Add in eggs one at a time then egg yolk beating until creamy.
  • Beat in the maple extract.
  • Reduce the speed to low and add in the flour mixture until JUST blended.
  • Stir in chocolate chips and pecans.
  • Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
  • You can scoop the dough onto baking sheets and freeze to use later if desired.
  • Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
  • Flatten mounds into 3-inch rounds using moistened palm of your hand.
  • Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
  • Bake 1 sheet at a time for about 13-15 minutes.
  • Transfer the cookies to a rack to cool and continue with remaining cookies.