Spiced Rosemary Chocolate Chip Cookies

1/2 cup butter, melted

1/2 cup Dark Brown Sugar, packed

1/3 cup Granulated Sugar

2 tbsp Maple Syrup

1/2 tsp Vanilla Extract

1 Egg

1.5 cups All-Purpose Flour

1 tsp Ground Cinnamon

1/8 tsp Cayenne Pepper

1/4 tsp Smoked Paprika

1 tbsp Fresh Rosemary (or 1 tsp Dried), finely chopped

1/2 tsp Baking Soda

1/4 tsp Salt

1 cup Pecans, toasted and chopped

1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 325 °F and line two baking sheets with parchment paper or silicone mats.

In the bowl of a stand mixer, blend together the melted butter, both sugars, maple syrup, egg, and vanilla until smooth and fully combined.

Sift the flour into a separate bowl, and add in all of the spices, rosemary, baking soda, and salt. Lightly toss both the pecan pieces and chocolate chips in to coat with the flour.

Add the dry goods into the stand mixer in two additions, being careful not to overwork the dough but mix it just enough to bring everything together without any pockets of flour lurking at the bottom. Be sure to scrape down the sides of the bowl between additions so that everything gets incorporated.

Scoop out dough with a medium-sized cookie scoop. Give the cookies plenty of space on your prepared baking sheets, leaving at least one between blobs. Flatten the raw cookie dough out lightly with the palm of your hand so that they’re nice and round and about 1/2 inch in thickness.

Bake for 12-16 minutes.

Let cool on the sheets for 5 minutes and then move them off to a wire rack.