Prep Time: 2 Hours 10 Minutes Cook Time: 11 Minutes Total Time: 2 Hours 21 Minutes Yield: 24 Cookies
109 grams (1 Cup) Toasted Pecans, chopped*
250 grams (2 Cups) All-Purpose Flour/ Plain Flour
¾ Teaspoon Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Teaspoon Cornstarch/ Cornflour
4oz (1 stick1/1/2 Cup) Unsalted butter, at room temp.
200 grams (1 Cup) Dark Brown Sugar
1 Large Egg, at room temperature
2 Teaspoons Maple Extract
1 Teaspoon Pure Vanilla Extract
2oz (¼ Cup) Pure Maple Syrup
Instructions
In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer combine butter and sugar, mix on medium for around 2 minutes, until light and fluffy. Make sure to scrape the sides of the bowl so everything is evenly combined.
Add egg, vanilla, maple syrup, and maple extract mix until fully combined. The mixture may seem a little curdled at first just keep mixing so it is as best combined. Gently fold in dry ingredients then stir in the toasted pecans.
Scoop 1.5 tablespoon size cookies, with a medium cookie scoop. Place cookie dough balls on a wax-lined tray that can fit in the refrigerator or I like to use my favorite plastic containers. Let the dough balls chill for two hours.
Preheat oven to 350F/180C and if using, line your baking sheet with a Silpat liner. Bake the cookies for 9-12 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container for up to 5 days.
