In a medium bowl, add flour, salt, and baking soda and whisk together. Set aside.
150 g Bread flour | ½ tsp Sea salt | ½ tsp Baking soda
In a large bowl or the bowl of your stand mixer, add butter and brown sugar. Mix on medium until butter and sugar are creamed, light and fluffy.
113 g Unsalted butter | 135 g Dark brown sugar
Add egg and mix thoroughly into dough.
1 large Egg
Add maple syrup, maple extract, and vanilla and mix into the dough.
2 tbsp Maple syrup | 1 tsp Maple extract | ½ tsp Vanilla extract
Add your flour mixture and mix on low until cookie dough just comes together. Make sure to scrape the bottom of the bowl so that there is no unmixed flour remaining.
Add pecans and stir in with a rubber spatula.
125 g Chopped pecans
Either scoop cookies onto a parchment lined cookie sheet, cover and chill, or cover bowl and place in the refrigerator to chill at least 4 hours, but preferably 8 hours/overnight.
Preheat oven to 350°F before dough comes out of the fridge, and line a cookie sheet with parchment.
Scoop dough, leaving 3-4 inches on each side for spread. Bake on the center rack.For a 2 tbsp cookie, bake for about 11 minutes. For a 4 tbsp cookie, bake for about 13-14. Cookie edges will be lightly golden and the cookie will look mostly set. Let cookies cool on the pan for about 1-2 minutes, then move to a wire rack for cooling.
Store cookies in an airtight container for up to a week. Enjoy!
