The Perfect Cookie for Crisp Autumn Days
These Maple Pecan Chocolate Chip Cookies bring together toasted pecans, pure maple syrup, and buttery brown sugar for a cozy twist on a classic favorite. The result: golden-brown cookies with crisp edges, chewy centers, and pools of melted chocolate. Baked on a Fat Daddio’s Half-Sheet Pan with silicone baking mat, these cookies brown evenly and release effortlessly. No overbaked bottoms or burnt corners, just perfect fall flavor in every bite.
Tools You’ll Need
- Fat Daddio’s Half-Sheet Pan (SP-HALF) or Cookie Sheet (CSHD-1417)
- Silicone baking mat (SM-HALF) or parchment paper
- Mixing bowls (medium & large)
- Hand or stand mixer with paddle attachment
- Spatula
- Cooling rack (Fat Daddio’s CR-1417)
- Measuring cups and spoons (MC-04, MS-06)
Why the Pan Matters:
Fat Daddio’s anodized aluminum pans heat quickly and cool evenly, preventing hot spots that cause uneven baking. The result: cookies with uniform color, crisp edges, and a soft chewy center.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients
- ¾ cup unsalted butter, melted and slightly cooled
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
Add-Ins
- ¾ cup chopped toasted pecans
- 1 cup semi-sweet chocolate chunks or chips
- Flaky sea salt (for topping, optional)
Directions
1. Preheat the Oven
Heat oven to 350°F (177°C). Line your Fat Daddio’s Half-Sheet Pan with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk melted butter with both sugars until smooth. Add maple syrup, egg, egg yolk, and vanilla; whisk until combined and glossy.
4. Bring it Together
Add dry mixture to wet ingredients in two additions, mixing until just incorporated. Fold in chocolate chunks and pecans. Do not overmix. Chill dough for 30 minutes (optional, enhances chewiness and maple depth).
5. Scoop and Bake
Using a 2-tablespoon cookie scoop, portion dough onto the prepared pan about 2 inches apart. Bake 10–12 minutes, rotating halfway through, until edges are lightly golden and centers look set but soft.
Remove from oven and, if desired, sprinkle with flaky sea salt. Allow cookies to rest 5 minutes on the pan before transferring to a cooling rack.
Storage
Store in an airtight container at room temperature up to 5 days. Freeze unbaked dough balls for up to 3 months—bake straight from frozen by adding 1–2 minutes to the time.
Variations
Maple White Chocolate Cranberry: swap chocolate chunks for white chocolate and add ½ cup dried cranberries.
Brown Butter Upgrade: toast butter until golden before mixing for a deeper nutty note.
Gluten-Free Option: substitute 1:1 gluten-free flour blend.
FAQs
Can I skip chilling the dough?
Yes, but chilling yields thicker, chewier cookies and enhances maple flavor.
What kind of maple syrup is best?
Use pure Grade A Dark or Amber maple syrup for the richest fall flavor.
Can I toast the pecans in the oven?
Yes. Spread on your Fat Daddio’s pan and toast at 350°F for 7–8 minutes, stirring once.
Read next:
- Beginner’s Guide to Baking with Anodized Aluminum Pans
- Bakeware Essentials: Tools Every Kitchen Needs
- Baking at Lower Temperatures for Perfect Results
