Cooking Instructions
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Step 1
Soften
Butter (30 g)
by leaving it out at room temperature. In a small bowl, combine
Rice Flour (140 g)
,
Baking Soda (1 g)
, and
Salt (2 g)
. If using, chop the
Pecans (25 g)
.
Step 2
In a stand mixer, add the softened Butter,
Dark Brown Sugar (55 g)
,
Maple Syrup (60 mL)
, and
Vanilla Extract (1 mL)
. Mix on medium speed until fully combined and mixture lightens up in color. Add the
Egg (1)
and mix well.
Step 3
Add rice flour mixture to the stand mixer, a little at a time, mixing on low speed and scraping down the sides of the bowl in between. Add
Semi-Sweet Chocolate Chips (85 g)
and chopped pecans. Mix until incorporated. Refrigerate 1 hour. Before the hour is up, preheat your oven to 375 degrees F (190 degrees C) so it is ready to go.
Step 4
With a cookie scoop, place cookie dough mounds on a parchment lined, or greased, baking sheet, 2 inches apart. Bake 10 minutes, or until tops are golden brown. Cool for 2 minutes on sheet, then move them to a cooling rack. Enjoy!
