Ingredients:
- ½ cup (113g) unsalted butter
- ½ cup (100g) light brown sugar, packed
- ¼ cup (60ml) pure maple syrup
- 1 large egg, room temperature
- 1 tsp (5ml) pure vanilla extract
- 1 ¾ cups (210g) all-purpose flour
- ½ tsp (3g) baking soda
- ¼ tsp (1.5g) sea salt
- ½ cup (60g) finely chopped pecans
- 2 tbsp (30ml) pure maple syrup
- ¼ cup (30g) powdered sugar
- 1 pinch (0.5g) flaky sea salt
Instructions:
- Place the butter in a stainless steel skillet over medium heat. Melt and continue cooking, whisking constantly until the butter foams, subsides, and small brown specks form at the bottom. Remove from heat once it smells nutty and turns a deep mahogany color. Let cool for 10 minutes.
- In a large bowl, cream the browned butter (including the brown bits) with the light brown sugar until smooth.
- Beat in the egg, maple syrup, and vanilla extract. Mix until the batter is a pale gold color and slightly aerated.
- Sift in the flour, baking soda, and salt. Using a spatula, fold the ingredients together until just combined.
- If using pecans, fold them into the dough during the final stage of mixing.
- Chill the dough for 60 minutes to ensure fats solidify and flour hydrates.
- Bake the cookies for 10 minutes at the specified temperature (as per standard cookie guidelines) until edges are set.
- Prepare the glaze by mixing the additional maple syrup, powdered sugar, and a pinch of flaky sea salt, then drizzle over cooled cookies.