5 from 1 vote
Candied Pecan Chocolate Chip Cookies are soft and chewy chocolate chip cookies with a secret ingredient.... Maple syrup! And the addition of candied maple pecans. These cookies salty, sweet, have a nice maple undertone and of course, packed full of chocolate chips!
Candied Pecan Chocolate Chip Cookies
Prep Time
1 hr
Cook Time
12 mins
Total Time
1 hr 12 mins
 
Candied Pecan Chocolate Chip Cookies are soft and chewy chocolate chip cookies with a secret ingredient.... Maple syrup! And the addition of candied maple pecans. These cookies salty, sweet, have a nice maple undertone and of course, packed full of chocolate chips!
Course: Dessert, Snack
Cuisine: American
Keyword: Candied Pecan Chocolate Chip Cookies, Candied Pecans, Chewy Cookies, Chocolate, Chocolate Chip Cookies, Pecans
Servings: 16 Cookies
Calories: 194 kcal
Author: Emma Burton
Ingredients
Candied Pecans;
  • 1/2 Cup Pecans, Chopped
  • 1 Tbsp Coconut Oil
  • 1/2 tsp Salt
  • 3 Tbsp. Maple Syrup
  • 1/4 tsp Vanilla Extract
Chocolate Chip Cookies;
  • 110 g Butter, Melted (1/2 Cup)
  • 1/4 Cup Sugar
  • 2/3 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 Tbsp. Cornflour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 and 3/4 Cups All-Purpose Flour
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup Candied Pecans
Instructions
  1. First candy the pecans.
  2. Chop the pecans into small pieces.
  3. Place a fry pan on a medium to high heat and place the coconut oil, salt, maple syrup, vanilla extract and pecans into the fry pan and fry for five minutes. Stir constantly so the pecans don't burn.

  4. Pour onto non stick paper and spread out to allow them to cool completely.
  5. Now make the chocolate chip cookies.
  6. Melt the butter and in a bowl, mix the melted butter, sugar, brown sugar together.
  7. Add in the maple syrup, egg and vanilla extract and mix together.

  8. Mix in the flour, baking soda, baking powder and cornflour.
  9. Finally mix in the chocolate chips and candied pecans and place the mixture in teh fridge for at least 30 minutes. I waited around 40 minutes.
  10. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

  11. Roll the chilled dough into balls and place on the tray.
  12. Bake for around 10-12 minutes. The cookies will have spread slightly, the top will have a very slightly golden look to it and they will be soft to the touch.
  13. Allow the cookies to cool for 10 minutes before devouring!