Ingredients
Equipment
Method
Brown the Butter
- In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns a golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool slightly.
Mix Sugars and Maple Syrup
- In a large mixing bowl, combine the brown sugar, granulated sugar, and pure maple syrup. Pour in the warm browned butter and stir until well combined and smooth.
Add Egg and Vanilla
- Beat in the large egg and vanilla extract until the mixture is smooth and slightly fluffy.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
Fold in Pecans
- Gently fold in the chopped pecans, distributing them evenly throughout the dough.
Portion and Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheet, spacing about 2 inches apart.
Bake and Cool
- Bake for 10 to 12 minutes, or until edges are golden and centers look set but soft. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Watch the butter carefully while browning to avoid burning; it should be golden and fragrant.
- Allow browned butter to cool slightly before mixing with sugars to prevent cooking the eggs prematurely.
- Chill the cookie dough for 30 minutes before baking to control spreading and deepen flavors.
- For extra maple flavor, drizzle maple glaze on cooled cookies.
- Store cookies in an airtight container with a slice of bread to maintain softness.