Printed from: www.grandmotherskitchen.net
Makes 52 cookies
1/8 cup real maple syrup
1 cup raw pecans
2 sticks salted butter, at room temperature (1 cup)
3/4 cup dark brown sugar
1/3 cup granulated sugar
1 Tablespoon pure vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 cups bittersweet dark chocolate chips 71% cacao
1/4 teaspoon kosher salt
1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Add the maple syrup to a small frying pan, stir in the pecans. Cook over medium low heat for 5 minutes until a very light golden brown. Remove from the heat. Dump onto a wooden cutting board to stop the cooking process. Let cool a few minutes, then chop into small pieces.
4. Meanwhile, melt 1/2 cup butter in a small frying pan and let it cook until it browns very slightly. Cook 2-3 minutes. Shut off, transfer to a larger bowl to let cool to room temperature.
5. In a large mixing bowl, we used our stand up mixer, beat the remaining 1/2 cup butter for 2-3 minutes to cream. Add the cooled browned butter, brown sugar and sugar and beat to combine. Add the eggs and vanilla and beat for 3-4 minutes until well combined.
6. Stir the baking soda into the flour. Add the flour, a little bit at a time to creamy mixture. Beat in on low speed until you have all the flour incorporated. Add the pecans and chocolate chips and beat in to combine.
7. Using a cookie scoop or tablespoon form dough balls from the cookie batter and place onto the baking sheet leaving one inch on all sides all around.
8. Place into the preheated oven and bake for 8 minutes.
9.Remove and leave on the baking sheet for 5 more minutes to allow them to continue to cook on the hot sheet.
10.Move the baked cookies onto a cooling rack. Once cooled put into a container with a lid that seals.