Salted Maple Pecan Cookies
Prep Time: 45 minutes | Cook Time: 22 minutes | Total Time: 1 hour 10 minutes
Ingredients:
1/2 cup unsalted butter
2/3 cup light brown sugar, packed
1 large egg, room temperature
1 and 1/2 tbsp maple syrup
1 and 1/2 tsp vanilla extract
1 and 1/2 cups (180g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup white chocolate chips
1/2 cup (60g) toasted pecans, roughly chopped
Flaky sea salt for sprinkling
Instructions (yields 24 cookies):
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns golden brown, emitting a nutty aroma.* Allow the browned butter to cool for 10 minutes.
In a large mixing bowl combine the cooled brown butter and light brown sugar—whisk. Add the egg, maple syrup, and vanilla extract. Mix well.
In separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to the bowl with the wet ingredient and gently mix until just combined. Fold in the white chocolate chips and the toasted pecans.
Refrigerate the cookie dough for about 30 minutes.
When you are ready to bake the cookies, preheat the oven to 350°F and line two cookie sheets with parchment paper. Use a cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheets. Bake one sheet of cookies for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining cookies.
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Calories: 127
Added Sugar: 8.5 grams
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You should have 95 g of butter left after browning. If your’e short by a few grams, add water until you reach 95 g.
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