Easy, finger-licking good chocolate chip cookies you’ll love! (EXCLUSIVE RECIPE)

Today is Chocolate Chip Cookie Day, and what can be better to celebrate it than these chewy, buttery cookies with just the right amount of chocolate chips and pecans? You can store them in an airtight container, and they will last for up to five days, but I guarantee you they won't last that long. Here is my recipe—hope you like it!

Chocolate Chip Cookies
Makes 36 cookies

Ingredients:
1 cup pecans, coarsely chopped
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg, plus 1 yolk
2 tablespoons maple syrup
2 tablespoons vanilla extract
12 ounces chocolate chips

Directions:
1. Spread the pecans on a baking sheet and place them in the oven, stirring occasionally until they are toasted and fragrant, about 8 to 10 minutes.

2. In a bowl, sift together the flour, baking soda, and salt.

3. In another bowl, using an electric mixer on medium-high speed, beat together the butter and the granulated and brown sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk. Add the maple syrup and the vanilla.

4. Reduce the speed to low and gradually add the flour mixture, beating just until smooth, stopping to scrape down the bowl as needed.

5. With a spoon, stir in the chopped chocolate chips and chopped pecans, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

6. Position racks in the center and upper third of the oven and preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats.

7. Scoop tablespoonfuls of the chilled dough onto the baking sheets, spacing them about 1 inch apart. Place one sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes.

8. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. 

Images via Enriqueta Lemoine