Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup pure maple syrup (Grade A or B)
- 1 teaspoon maple extract (optional for extra punch)
- 1 teaspoon vanilla extract
Instructions
- 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 crackle. Once you see small golden-brown bits at the bottom and smell a nutty aroma, immediately remove the pan from heat. Pour the butter into a large heat-proof bowl, making sure to scrape in all the brown bits. Let it cool for at least 15 minutes.
- While the butter cools, place the chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly darker. Set them aside to cool. Toasting the pecans is a vital step that unlocks their oils and ensures they stay crunchy inside the cookie dough.
- Add the brown sugar and granulated sugar to the cooled brown butter. Use a whisk or electric mixer to combine them until smooth. Add the egg, maple syrup, maple extract, and vanilla extract. Beat the mixture for about 2 minutes until it becomes pale and slightly fluffy. This aeration helps create a better cookie structure.
- 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 spatula until just combined. Fold in the toasted pecans. Do not overmix the dough, as this can lead to tough cookies.
- For the best flavor development, cover the dough and chill it in the refrigerator for at least 30 minutes. Once chilled, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop to form 1.5-tablespoon balls of dough and place them 2 inches apart on the prepared sheets.
- Bake the cookies for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows the centers to set perfectly.
- Cook Time: 37 minutes