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 recommended)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 ½ cups pecans, roughly chopped
- Optional: Flaky sea salt for topping
Instructions
- Place the butter in a light-colored saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up, then subside. Look for small brown bits forming at the bottom and a nutty aroma. Once the butter turns a deep golden amber, immediately remove it from the heat and pour it into a heat-proof bowl to stop the cooking. Let it cool for at least 15 minutes.
- While the butter cools, preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in a single layer. Toast them in the oven for 5 to 7 minutes until they are fragrant and slightly darkened. Remove them from the oven and set them aside to cool completely. This step is essential for maximum crunch and flavor.
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Whisk or beat with a hand mixer until smooth. Add the egg, maple syrup, and vanilla extract. Mix on medium speed for about 2 minutes until the mixture looks pale and slightly fluffy. Ensure the egg is fully incorporated to create a stable emulsion.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and sea salt. Gradually add the dry ingredients to the wet ingredients. Use a spatula or a low mixer setting to combine them until just a few streaks of flour remain. Overmixing at this stage can lead to tough cookies, so be gentle.
- Gently fold the toasted pecans into the cookie dough using a spatula. For the best results, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling allows the flour to hydrate and prevents the cookies from spreading too thin in the oven.
- Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let them cool on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes