Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (optional for extra flavor)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups chopped pecans, toasted
- Flaky sea salt for topping
Instructions
- Step 1: Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up and eventually develop small brown specks at the bottom. Once it smells nutty and turns a deep amber color, immediately remove it from the heat and pour it into a heat-proof bowl. Let it cool for about 15 minutes until it is lukewarm but still liquid.
- 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. This step is crucial as it releases the natural oils in the nuts and prevents them from becoming soggy in the dough. Set them aside to cool.
- Step 3: Mix the Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk vigorously until the mixture is smooth. Add the egg, maple syrup, vanilla extract, and maple extract. Beat the mixture for about 2 minutes until it becomes pale and slightly thickened. This aeration helps create that perfect chewy texture.
- Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can lead to tough cookies. Fold in the toasted pecans until they are evenly distributed throughout the dough.
- Step 5: Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough allows the flour to fully hydrate and prevents the cookies from spreading too thin in the oven. If you have the time, chilling for 2 hours or overnight will result in an even deeper flavor.
- Step 6: Bake and Cool: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Use a cookie scoop to form 2-tablespoon-sized balls and place them 2 inches apart on the sheets. Bake for 9 to 11 minutes, or until the edges are golden but the centers still look slightly soft. Remove from the oven and immediately sprinkle with a pinch of flaky sea salt. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 30 minutes