Aka the best cookie you'll ever eat... no joke.
Prior to this recipe below we must give credit where credit's due! We found these cookies on superb food blog from a terrific baker Sally and had to re-share! You can find the original recipe here on her blog or keep reading below for our slight variation!
Ingredients:
Cookies:
2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
1 cup (200g) packed dark brown sugar*
1 large egg, at room temperature
1/3 cup (80ml) pure maple syrup*
1 teaspoon pure vanilla extract
1 teaspoon maple extract*
1/2 cup (130g) chopped pecans*
1/2 cup of diced pecans
Icing:
If you follow the link above Sally does have a maple frosting for our cookies we went with a home made caramel that's been in the family for years
1/3 cup of Butter
1/2 cup of firmly packed dark brown sugar
3 tablespoons of milk
a dash of salt
1 1/2 cups of sifted confectionary sugar
*You can use light brown sugar but the flavor with dark is far richer
*Using a "synthetic" maple syrup will not give you the best maple flavor keep in mind. Pure maple syrup is unbeatable in this recipe
*Maple extract gives this an extra kick for that amazing flavor per Sally
*Pecan's are optional but without they're not the same as we've tried both options.
Instructions:
Mix together flour, baking soda, and salt together in a medium bowl and set aside.
Using a mixer cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. I find creaming your butter for 2 mins prior to adding the brown sugar helps. Remember to scrape the bowl (with mixer off) through out this.
Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
Pour the dry ingredients into the wet ingredients, then mix on low until combined.
Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer then a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper .Set aside.
Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. You can use a cookie scoop or ice cream scoop for size.
Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft. I find this depends on the oven, mine takes around more 15-18 mins.
Remove the cookies from the oven.
If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies.
Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Icing:
In a 1 qrt pan over low heat melt butter, add the brown sugar and salt; mix well and cook for 2 mins. Add the milk; cool stirring constantly until mixture boils. Remove from the heat to cool for 10 mins. Gradually beat in confectionary sugar until the mixture becomes good spreading consistency. Using a ladle pour frosting over cookies laid out on parchment paper. Let cool for 30 mins to 1 hour.
Enjoy the maple cookie goodness! We've made these for several occasions and people couldn't get enough nor could we!
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