Maple Brown Butter Pecan Cookies
Chewy butter pecan flavored cookies made with brown butter, chopped pecans, and maple baking chips.
Ingredients
- 2½ cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter (browned, 2 sticks)
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 cup maple flavored baking chips (substitute for other baking chips or chocolate chips if desired)
- 1 cup pecans (chopped)
- flaky sea salt (optional, for topping the cookies after they're baked)
Instructions
- Start by browning the butter by placing the butter in a medium sized pot on medium heat and allow the butter to cook, stirring occassionally to prevent burning. The butter will start to bubble and pop. The milk solids will start to separate and after a few minutes of cooking they will become toasted and brown. Remove from the heat as soon as the butter is toasted to avoid overcooking. Set aside to let cool at room temperature for at least 10 minutes before using in a heat safe dish. Tip: Using a light color pot will help you gage when the butter is browned. Be careful not to burn it - do not ever walk away from it!
- In a bowl, whisk together the flour, baking soda, cornstarch, ground cinnamon, and salt. Set aside.
- In a bowl, whisk together the browned butter, light brown sugar, and sugar until combined. Whisk in the eggs, vanilla, and maple extracts.
- Fold in the flour mixture until just combined. Fold in the chopped pecans and maple baking chips.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour before baking.
- After the dough has chilled, preheat the oven to 350℉. Scoop 2½ tablespoon sized dough balls and place on a prepared parchment lined baking sheet at least 2 inches apart. Bake for 12 minutes. Let cool on the cookie sheet for 1 minute until transferring to a cooling rack to cool completely.
- Store baked cookies in an airtight container and enjoy!
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