Name: Brown Butter Maple Pecan Cookies
Cook time: 32 min
Total time: 32 min
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup packed light brown sugar; 1/4 cup granulated sugar; 1/4 cup pure maple syrup (Grade A dark preferred); 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon maple extract (optional, for extra punch); 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 1/2 cups chopped pecans, toasted

Ingredients

Scale

1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup pure maple syrup (Grade A dark preferred)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon maple extract (optional, for extra punch)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups chopped pecans, toasted

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Instructions

Step 1: Brown the Butter
Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then begin to develop little brown specks at the bottom. Once it smells nutty and turns a deep golden brown, immediately remove it from the heat and pour it into a heat-proof bowl. Let it cool for about 10-15 minutes until it is no longer hot to the touch.
Step 2: Toast the Pecans
While the butter cools, place your chopped pecans in a dry skillet over medium heat. Toss them frequently for 3 to 5 minutes until they become fragrant and slightly darker. Set them aside to cool. Toasting the nuts is essential because it draws out the oils and ensures they stay crunchy inside the soft cookie dough.
Step 3: Cream the Sugars and Fats
In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk or beat with a mixer until well combined. Add the egg, maple syrup, vanilla extract, and maple extract. Beat on medium speed for about 2 minutes until the mixture looks pale and fluffy. This aeration step helps create that perfect chewy texture.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Fold in the toasted pecans using a spatula. Do not overmix, or the cookies will become tough.
Step 5: Chill and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. For the best results, chill the dough in the fridge for at least 30 minutes. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. Let them cool on the pan for 5 minutes before moving them to a wire rack.

Cook Time: 32 minutes