Caramelize the pecans: in a pan, pour the pecans and maple syrup, heat for a few minutes over low heat, coating the nuts until lightly caramelized. Remove from heat, place on a baking sheet.

With an electric whisk or food processor, beat the melted butter and the sugars for a few minutes until lightened. Add the egg and vanilla without beating too much.

Apart from mixing the flours and the baking powder then gradually incorporate into the previous mixture without mixing too much.

Finish by adding the caramelized and coarsely chopped pecans by hand, then the crushed chocolate. Film the bowl and place in the refrigerator for 1 hour.

Preheat the oven to 180 ° traditional heat. Using an ice cream scoop or a tablespoon, remove small balls of pasta and place them on a baking sheet covered with parchment paper. Be sure to space the balls well (about 8 per tray). Bake for about 13 minutes, the cookies should still be soft but lightly browned. Arrange on a rack and let cool - to enjoy warm (better!) Or cold as you prefer with (or without) a small pinch of fleur de sel.