Ingredients

The following ingredients have 8 Servings
  • 3/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • 1/2 teaspoon maple extract
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 cup white chocolate chips
  • 1 cup toasted pecans, roughly chopped

Instruction

  • Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma.*
  • In a large mixing bowl combine the cooled brown butter and brown sugar. Beat until mixed together. Add in the egg, egg yolk, maple extract, and vanilla extract. Mix well.
  • In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the white chocolate and the toasted pecans. Do not over mix.
  • Refrigerate the cookie dough for at 30 minutes.
  • When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  • Allow to cool before eating!