Maple Pecan Chocolate Chunk Cookies

Soft, chewy and FULL of chocolate chunks… these cookies are elite!!!

By @georginaelizat

Original recipe source

Cook time: 75 minutes

Servings: 6

Ingredients

• 50 g caster (super fine) sugar
• 70 g soft light brown sugar
• 55 g melted salted butter
• 0.5 tsp vanilla bean or maple extract
• 1 small egg
• 85 g plain white flour
• 0.25 tsp baking soda
• 40 g milk chocolate
• 40 g dark chocolate
• 60 g pecans
• 1 tbsp maple syrup

Instructions

1. Whisk together the sugars and melted butter.
2. Add the vanilla and egg, then whisk until ribbons form, don’t over mix.
3. Fold in the flour and baking soda with a wooden spoon.
4. Stir through the chopped chocolate and pecans, saving a little of each to top the cookies later.
5. Chill the dough in the fridge for 40–60 minutes to firm up.
6. Scoop into 6 balls using an ice cream scoop (the dough will be slightly wet from the maple syrup, so use your hands if needed).
7. Freeze on a tray/ plate lined with baking paper (ideally overnight). Once frozen, transfer to a bag or container for easy storage in the freezer.
8. When ready to bake, preheat the oven to 180°C / 360°F. Place 2–3 cookie dough balls on a lined tray, leaving space between them.
9. Bake for about 15 minutes, until golden at the edges but still soft in the middle.
10. As soon as they are out of the oven, use a bowl or mug to swirl them into a circular shape, then press in the reserved chocolate and pecans.
11. Leave to fully cool - this is important. If you eat them straight from the oven, they are delicious but they will fall apart so unless you want them like this be patient whilst they firm up but still have that lovely chewy texture in the middle. After around 40 minutes, they are likely going to be firm enough to pick up but will still be slightly warm! Enjoy!