Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup chopped pecans
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup (Grade A dark preferred)
- 1 large egg, room temperature
- 1 teaspoon 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
Instructions
- 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 then develop small brown specks at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately. Pour it into a large mixing bowl and let it cool for about 15 minutes.
- 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 releases the natural oils and ensures the nuts stay crunchy inside the dough. Set them aside to cool.
- Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth. Add the egg, maple syrup, vanilla extract, and maple extract. Beat the mixture vigorously for about 1 minute until it lightens in color and becomes slightly fluffy. This creates the perfect chewy texture.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as you see no more streaks of flour. Gently fold in the toasted pecans until they are evenly distributed throughout the dough.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 9 to 11 minutes or until the edges are lightly golden but the centers still look soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes