Brown-Butter Maple Pecan Cookies
Chewy centers, caramel-crispy edges, nutty browned butter, real maple syrup, and toasted pecans — an autumn hug in cookie form.

Ingredients
• ½ cup (115 g) unsalted butter
• ¾ cup (150 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 Tbsp pure maple syrup
• 1 large egg + 1 yolk
• 1 tsp vanilla extract
• 1 ¾ cups (220 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp fine salt
• ¾ cup chopped toasted pecans, plus 12 whole halves for tops

Method
1. Brown the butter — Melt butter in a small pan over medium heat, swirling until it foams and amber specks form, about 3 minutes. Immediately pour into a bowl; cool 10 minutes.
2. Mix wet — Whisk browned butter with both sugars until glossy. Beat in maple syrup, egg, yolk, and vanilla.
3. Add dry — In another bowl whisk flour, baking soda, and salt. Fold into wet mixture just until no dry streaks remain, then stir in chopped pecans. Cover and chill 30 minutes.
4. Bake — Heat oven to 350 °F / 175 °C. Scoop 2-Tbsp mounds onto a parchment-lined sheet, spacing 2 in / 5 cm. Press a pecan half on each. Bake 11–12 minutes until edges are golden and centers slightly under-baked. Cool on the tray 5 minutes, then transfer to a rack.
5. Enjoy warm or store airtight up to 4 days.

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