Ingredients
Scale
- 1 cup unsalted butter
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook, whisking constantly. The butter will foam and then develop little brown bits at the bottom. Once it smells nutty and turns an amber color, remove it from the heat immediately and pour it into a heat-proof bowl to cool for 15 minutes.
- While the butter cools, place the 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. This step is crucial for bringing out the natural oils in the nuts.
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg, maple syrup, and vanilla extract. Mix vigorously until the batter looks shiny and well-combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. 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.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much in the oven and allows the flavors to deepen.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes
- Diet: Vegetarian