Ingredients
Scale
- 1 cup unsalted butter
- 1 cup chopped pecans
- 1 cup brown sugar, firmly packed
- 1/2 cup white granulated sugar
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter and continue cooking, stirring constantly. Watch for small brown bits to form at the bottom. Once it smells nutty and looks golden brown, remove it from the heat and pour it into a large bowl to cool.
- In a dry skillet, toast the chopped pecans over medium heat for about 3 to 5 minutes. Stir them often so they do not burn. Once they smell fragrant, set them aside.
- Once the butter is cool to the touch, add the brown sugar and white sugar to the bowl. Whisk until the mixture is smooth.
- Add the egg, pure maple syrup, and alcohol-free vanilla extract. Whisk again until the batter looks shiny and well-combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly add the dry flour mixture to the wet butter mixture. Use a spatula to stir until just combined. Do not overmix.
- Fold in the toasted pecans until they are evenly distributed throughout the dough.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets.
- Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Cook Time: 52 minutes