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- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg + 1 egg yolk - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup maple syrup - 1 cup pecans, roughly chopped - 1/2 teaspoon cinnamon (optional) In this recipe, the ingredients work together to create a rich flavor. The unsalted butter gives a nice base. Brown sugar adds a deep sweetness, while granulated sugar balances it out. The egg and egg yolk add moisture and help the cookies rise. Our pure vanilla extract brings warmth to the mix. Using all-purpose flour gives the cookies structure. The baking soda helps them rise, and salt enhances all the flavors. Maple syrup adds a lovely, natural sweetness and pairs perfectly with pecans. Chopped pecans add a nice crunch and nutty flavor. You can add cinnamon for a warm touch! - Alternatives for brown sugar and granulated sugar: You can use coconut sugar or a blend of honey and agave syrup. Both will change the flavor slightly but still taste great. - Egg substitutions for vegan options: Use flax eggs or applesauce. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit. This mix works well as a binder. - Flour variations for gluten-free cookies: You can use almond flour or a gluten-free flour blend. They will change the texture, but still make tasty cookies! Start by melting the butter in a saucepan over medium heat. Stir it constantly. This helps the butter brown evenly. After about 5 to 7 minutes, it will turn a golden color and smell nutty. This browning adds great flavor to the cookies. Once you notice the color change, remove it from the heat. Let it cool slightly before you use it. Cooling stops the cooking process and ensures the butter mixes well with other ingredients. In a large bowl, mix the brown butter with the brown sugar and granulated sugar. I like using a hand mixer for this step. It helps blend everything smoothly. After mixing, add the egg, egg yolk, and vanilla extract. Beat these ingredients until they are smooth. Finally, stir in the maple syrup. This gives the cookies their sweet, rich taste. In a separate bowl, combine the flour, baking soda, salt, and optional cinnamon. This keeps the dry ingredients well-mixed. When you add the dry mix to the wet mix, do it gradually. Stir gently until just combined. Be careful not to overmix. Overmixing can make the cookies tough. Once mixed, fold in the chopped pecans at the end. This ensures the nuts stay whole and give a nice crunch. Now it’s time to shape the cookies. Use a cookie scoop or your hands to form tablespoon-sized balls of dough. Place them on parchment-lined baking sheets. Make sure to leave about 2 inches between each ball. This space allows them to spread while baking. Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes. You want the edges to be lightly golden and the centers to stay soft. After baking, let them cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely. Chilling the dough is key. It helps the flavors blend and makes the cookies chewy. I recommend chilling for at least 30 minutes. This step also stops the cookies from spreading too much while baking. Baking time matters for texture too. For soft cookies, aim for 10-12 minutes. The edges should be golden, but the centers need to stay soft. A little underbaking gives you the perfect balance. Adding cinnamon can boost the taste. It gives warmth and depth to your cookies. Just half a teaspoon can make a big difference. You might even try nutmeg or ginger for a twist. For extra flavor, consider adding chopped chocolate or dried fruits. These can add sweetness and texture. You could also try a splash of bourbon for a fun and unique flavor. Serve the cookies on a rustic platter. Drizzle extra maple syrup on top for a sweet touch. A sprinkle of chopped pecans adds a nice crunch and looks beautiful. Pair these cookies with a cold glass of milk or a warm cup of coffee. The warm flavors of the cookies match perfectly with both drinks. Sharing them with friends makes for a delightful treat! {{image_2}} You can switch up the nuts in these cookies. Walnuts and almonds work well in this recipe. If you prefer walnuts, they add a rich and slightly bitter flavor. Almonds give a nice crunch and a mild taste. Simply replace the pecans with your nut of choice. Make sure to chop them roughly, just like you would with pecans. Want to get creative with flavors? You can add chocolate chips or dried fruits like cranberries or raisins. These add sweetness and a chewy texture to the cookies. For a spiced version, try adding nutmeg. Just a pinch can bring warmth and depth to each bite. Mix in these extras right after folding in the nuts for the best results. If you need a vegan or gluten-free version, it’s easy to adapt! For vegan cookies, swap the butter with coconut oil or vegan butter. You can also use flaxseed meal mixed with water to replace the egg. For gluten-free cookies, use a 1-to-1 gluten-free flour blend. These swaps keep the cookies delicious and satisfying for everyone. To keep your bakery-style brown butter maple pecan cookies fresh, follow these tips: - Use airtight containers: This helps prevent air from making cookies stale. - Cookie jars: They look nice but may not seal as well. Make sure cookies are completely cool before storing. I like to stack them in layers, with parchment paper between. This keeps them from sticking together. You can freeze both the dough and baked cookies. Here’s how to do it: - Freezing cookie dough: Shape the dough into balls and place them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. This way, you can bake fresh cookies anytime. - Freezing baked cookies: Let them cool, then place them in an airtight container. You can also use freezer bags. To thaw, leave cookies at room temperature for about 30 minutes. For reheating, pop them in the oven at 350°F for 5-7 minutes. Enjoy warm cookies that taste fresh! These cookies can last about one week at room temperature. Store them in an airtight container. This keeps them soft and fresh. If you want to enjoy them longer, freeze them. They will stay good for up to three months in the freezer. Yes, you can! If you need to avoid gluten, use a gluten-free flour blend. You can also swap brown sugar with coconut sugar for a different flavor. For a vegan option, replace eggs with flaxseed meal or applesauce. Just remember, these changes may alter the taste and texture a bit. To bake cookies evenly, use a light-colored baking sheet. This helps prevent burning. Make sure to preheat your oven fully before baking. Also, space the cookies well apart on the sheet. This allows for proper air circulation. Rotate the baking sheet halfway through for even cooking. Look for lightly golden edges on the cookies. The centers should look soft but not raw. You can also do the touch test; the cookies should spring back when gently pressed. If they look too wet in the middle, give them a minute or two more. You can create delicious cookies using simple steps and great ingredients. We covered key items to use, such as butter, sugars, and pecans, and how to mix and bake them. I shared tips for different flavors and dietary needs, too. Remember, chilling the dough and avoiding overmixing are key for the best texture. Enjoy your cookie-making experience, and let your creativity shine as you try different variations or substitutes. Happy baking!

Bakery-Style Brown Butter Maple Pecan Cookies

Create a sweet indulgence with these Bakery-Style Brown Butter Maple Pecan Cookies! With rich flavors from brown butter and maple syrup, plus crunchy pecans, these cookies are sure to impress. Follow easy step-by-step instructions and enjoy the warm, nutty aroma wafting through your kitchen. Click to explore the full recipe and bake a batch today! #BrownButterCookies #PecanDelight #BakingJoy #CookieRecipe
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup maple syrup

1 cup pecans, roughly chopped

1/2 teaspoon cinnamon (optional)

Instructions
 

Brown the Butter: In a saucepan over medium heat, melt the butter, stirring constantly. Continue to cook until it turns a golden brown, with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

    Mix the Sugars: In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix using a hand mixer or whisk until well blended.

      Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until smooth. Stir in the maple syrup until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, mix together the flour, baking soda, salt, and cinnamon (if using).

          Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped pecans.

            Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes for better flavor and texture.

              Preheat Oven: Preheat your oven to 350°F (175°C).

                Shape the Cookies: Using a cookie scoop or your hands, form tablespoon-sized balls of dough and place them on parchment-lined baking sheets, spacing them about 2 inches apart.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

                    Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 mins | 1 hour | 24 cookies

                        - Presentation Tips: Serve the cookies on a rustic wooden platter, drizzled with extra maple syrup and a sprinkle of chopped pecans on top for an enticing look. Enjoy with a glass of milk or a warm cup of coffee!