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Chewy Brown Butter Maple Pecan Cookies

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These Chewy Brown Butter Maple Pecan Cookies have crisp edges, soft chewy centers, and a deep nutty flavor from browned butter and toasted pecans. Real maple syrup adds a warm sweetness that makes them taste like fall. They are easy to make and worth the few extra minutes it takes to brown the butter.

Ingredients

  • 3/4 cup (170 g) unsalted butter
  • 1 cup (200 g) packed light brown sugar
  • 1/4 cup (60 ml) pure maple syrup
  • 1 large egg plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (115 g) pecans, toasted and roughly chopped
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Brown the butter: melt the butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks and smell nutty, about 5 to 7 minutes. Pour it into a large heatproof bowl, scraping in the brown bits, and cool for 10 minutes.
  2. Whisk the brown sugar and maple syrup into the warm browned butter until smooth.
  3. Whisk in the egg, egg yolk, and vanilla extract until glossy.
  4. In a separate bowl, whisk the flour, cornstarch, baking soda, salt, and cinnamon. Add to the wet ingredients and stir until just combined.
  5. Fold in the toasted pecans. Cover and chill the dough for 30 minutes.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the baking sheets.
  8. Bake for 10 to 12 minutes, until the edges are golden and the centers look slightly underdone.
  9. Sprinkle with flaky sea salt right after baking, if using. Cool on the pan for 5 minutes, then move to a wire rack.

Notes

  • Toast the pecans: Bake them at 350°F (175°C) for 7 to 8 minutes for the best flavor.
  • Watch the butter closely: It goes from browned to burnt quickly. Take it off the heat as soon as it smells nutty.
  • Extra chewy: Slightly underbake the cookies and tap the pan on the counter once when they come out to deflate the centers.
  • Maple flavor: Use pure maple syrup, not pancake syrup.
  • Storage: Keep in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze scooped dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.

Nutrition

Find it online: https://thefamilycooking.com/chewy-brown-butter-maple-pecan-cookies/