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Maple Pecan Cookies
Yield: 18–20 cookies | Prep Time: 15 min | Bake Time: 10–12 min

Ingredients
½ cup (115 g) unsalted butter, softened
½ cup (100 g) brown sugar, packed
¼ cup (60 mL) pure maple syrup (preferably Grade A, dark)
1 large egg
1 tsp vanilla extract
1 ¾ cups (220 g) all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup (80 g) toasted pecans, chopped
Optional: ½ tsp ground cinnamon for extra warmth

Instructions
Toast pecans in a medium heat pan, stirring occasionally until fragrant. Chop them into small chunks.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter & sugar in a stand mixer until light and fluffy (about 2 minutes).
Add wet ingredients: Beat in maple syrup, egg, and vanilla until smooth.
Mix dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Combine: Gradually add dry ingredients to wet, mixing just until no flour remains. Fold in toasted pecans.
Scoop & shape: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Optional: put a few pieces of black flaky salt on each cookie.
Bake: 10–12 minutes, until edges are lightly golden but centers still look soft.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips
Chewy texture: Don’t overbake! The cookies will firm up as they cool.