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+ servings

Get the Recipe: Brown Butter, Chocolate, Maple and Pecan Cookies

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Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • a pinch of kosher salt
  • 1 cup maple sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, roughly chopped ((see baker's notes)) and separated into 3-ounce and 1-ounce portions
  • 1/2 cup pecans, roughly chopped
  • Jacobsen Salt Company's Vanilla Sea Salt

Instructions
 

  • Place 1/2 cup (1 stick) unsalted butter in a medium, heavy bottomed saucepan over medium heat until the butter melts and begins to foam, swirling the pan occasionally to ensure it melts evenly. The butter color will turn from a lemon yellow to a golden tan before finally reaching a toasty brown. Once the butter reaches this color, it should emit a nutty aroma. Take pan off heat and set aside on a wire rack to cool to room temperature.
  • In a medium bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, and a pinch of kosher salt. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine cooled butter and 1 cup maple sugar. Beat on medium-high speed for 2 minutes, until the mixture is light and fluffy. Add 1 large egg and 1/2 teaspoon vanilla extract, and continue beating on medium high for 3 to 4 minutes.
  • Lower the mixer volume to its lowest speed and add the dry ingredients (from the 3rd step) all in one go, mixing until just combined. DO NOT OVERMIX. Add 3 ounces roughly chopped bittersweet chocolate and 1/2 cup pecans, and continue mixing until just combined and the chocolate and nuts are evenly distributed throughout the batter. Cover in plastic wrap and chill for 1 hour, to allow the dough to harden and absorb all the flavors from the ingredients.
  • When the dough is slightly chilled and easier to work with, center a rack in the oven and preheat to 350 (F). Use a 1 tablespoon-sized cookie dough scoop to portion out a heaping tablespoon of dough, using your palms to roll each cookie into a ball and place on a parchment or Silpat-mat lined baking sheet. Place dough balls 2 inches apart. Take the remaining 1 ounce extra chocolate pieces and press into the tops of each cookies.
  • Bake the cookies for 10 to 12 minutes in the preheated oven. The outsides of the cookie will be light brown, but the center will still be soft. They will harden as they cool, so it's better to underbake than overbake. Remove from the oven and sprinkle each cookie with a pinch of Jacobsen vanilla sea salt. Allow the cookies to cool completely on the baking trays on a wire rack.
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