Brown Butter Maple Pecan Cookies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 1 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract (optional, for extra flavor)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- Flaky sea salt for sprinkling (optional)
Instructions
- Step 1: Browning the Butter. Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook, whisking constantly. The butter will foam up and then begin to develop little brown specks at the bottom. Once it smells nutty and turns an amber color, immediately remove it from the heat and pour it into a heat-proof bowl. Let it cool for about 10-15 minutes until it is no longer hot to the touch.
- Step 2: Mixing the Wet Ingredients. In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Whisk or beat with a mixer until well combined. Add the egg, maple syrup, maple extract, and vanilla extract. Beat the mixture for another 1-2 minutes until it looks slightly pale and fluffy.
- Step 3: Preparing Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Ensuring these are well-combined helps prevent clumps in your dough and ensures an even rise during the baking process.
- Step 4: Combining the Dough. Gradually add the dry ingredients to the wet ingredients. Mix using a spatula or a low-speed mixer until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the toasted chopped pecans until they are evenly distributed throughout the dough.
- Step 5: Chilling the Dough. For the best flavor and to prevent spreading, cover the bowl and refrigerate the dough for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Step 6: Shaping and Baking. Scoop about 1.5 to 2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake.
- Step 7: Cooling and Finishing. Remove the cookies from the oven and immediately sprinkle with a tiny pinch of flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.