Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup pure maple syrup (Grade A Amber is best)
- 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
- 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 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, remove it from the heat immediately. Pour the brown butter into a large heat-proof bowl, making sure to scrape in all those flavorful brown bits. Let it cool for about 15 minutes.
- 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 brings out their natural oils and keeps them crunchy inside the dough.
- Step 3: Mix the Wet Ingredients. Add the brown sugar and granulated sugar to the cooled brown butter. Whisk until combined. Add the egg, maple syrup, vanilla extract, and maple extract. Beat the mixture vigorously for about two minutes until it becomes pale and slightly thickened. This aeration helps create that perfect chewy texture.
- Step 4: Combine with Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until just combined. Do not overmix. Fold in the toasted pecans until they are evenly distributed throughout the dough.
- Step 5: Chill and Bake. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the 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. Sprinkle with flaky sea salt immediately after removing them from the oven. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 32 minutes