Ingredients
Scale
- 2 and 1/3 cups (291g) all-purpose flour – Make sure to spoon and level the flour for accurate measurement.
- 1 teaspoon baking soda – Helps the cookies rise and gives them a light, fluffy texture.
- 1/2 teaspoon salt – Enhances the flavor.
- 1/2 cup (8 Tbsp; 113g) unsalted butter – Softened to room temperature for easy mixing.
- 1 cup (200g) packed dark brown sugar – Adds a deep, caramel-like sweetness.
- 1 large egg – At room temperature, which ensures even mixing.
- 1/3 cup (80ml) pure maple syrup – Provides a distinct, natural maple flavor.
- 1 teaspoon pure vanilla extract – Enhances all the flavors.
- 1 teaspoon maple extract – Intensifies the maple flavor (optional but recommended).
- 1 cup (130g) chopped pecans – Adds a crunchy texture and nutty flavor.
For the Maple Icing:
- 2 Tablespoons (28g) unsalted butter – Melted.
- 1/3 cup (80ml) pure maple syrup – Adds sweetness and flavor to the icing.
- 1 cup (112g) sifted confectioners’ sugar – Ensures a smooth icing.
- Pinch of salt – Balances the sweetness of the icing
Instructions
Mixing the Dough: Tips for Perfect Consistency
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, preventing uneven rising.
- Cream the Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and packed dark brown sugar on medium speed until smooth, about 1-2 minutes. This process creates air pockets in the butter, resulting in a lighter, fluffier cookie.
- Add the Wet Ingredients: Beat in the egg at high speed until well combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Then, add the maple syrup, vanilla extract, and maple extract, and continue beating until fully incorporated.
Chilling the Dough: Why It’s Essential
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Stir in the chopped pecans on low speed until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or up to 3 days. Chilling helps the cookies maintain their shape while baking and enhances their flavor. If chilling for more than a few hours, allow the dough to sit at room temperature for about 30 minutes before baking, as it may be too hard to scoop.
Rolling and Baking: Achieving the Ideal Texture
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
- Shape the Cookies: Roll the dough into balls, about 1.5 tablespoons each. A cookie scoop is helpful for evenly sized cookies. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake each batch for 12-13 minutes until the edges are lightly browned, and the centers look slightly underdone. This will keep them soft and chewy.
- Cool the Cookies: If the cookies appear puffy, lightly bang the baking sheet on the counter to help them settle and create beautiful cracks. Cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Serving and Presentation Tips
- Serve Fresh: These cookies are best served fresh, with a light drizzle of maple icing on top.
- Creative Presentation: Arrange the cookies on a rustic wooden tray or a white ceramic plate to highlight their golden-brown color. Sprinkle some extra chopped pecans or dust with a little powdered sugar for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 12-13 minutes
- Category: Dinner