Brown Butter Maple Pecan Cookies

Even though we are in the thick of Summer here in Australia and brown butter, maple and pecan doesn't necessarily SCREAM Summer, I can assure you these cookies are perfect ALL year round, rain hail or shine. They are nutty, caramelly and buttery.

So what's the deal with brown butter I hear you ask... well let me tell you. Browning the butter adds a level of complexity to the over all flavour, toasting the milk solids giving the butter a smooth nutty flavour. It's delicious and a must have ingredient for this cookie.

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Some tips and tricks before you get started

• Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant

• Freezing the cookie dough helps the cookies to have a slight fudginess to them once baked.

• These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 15 seconds or warm in the oven at 150 °C for approx 5 mins

• If you don't have access to an ice-cream scoop, put the bowl with the dough, in the fridge for 30 mins to firm up a little. Then divide the dough into 16 and roll into balls. If the dough sticks to your hands, just wet them slightly

How to make Brown Butter Maple Pecan Cookies

- Toast pecans in a skillet

- Beat brown butter and sugars until pale

- Add in the maple syrup and mix until combined

-Add the egg and beat on medium for 30 seconds

-Add in the flour, salt and bi-carb and beat until just combined

-Add in the pecans until combined

-Scoop the cookie dough on to the baking trays using an ice-cream scoop. Freeze trays for 30 mins and then bake for 10 mins at 170°C

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Brown Butter Maple Pecan Cookies

Makes 16

Time: 30 mins + 30 mins chilling

Ingredients

1 egg

120g brown sugar

60g caster sugar

170g unsalted butter

250g plain flour

115g pecans

50ml pure maple syrup

1/2 tsp bi-carb soda

1/2 tsp salt

Instructions

1. Add the butter to a small saucepan or small skillet, place on medium to high heat for 4-5 minutes until it browns. The colour should be a light caramel colour and should have reduced by 40-45g ending up with 130g. Allow to cool completely and firm up.

2. Place the pecans into a small skillet and place on the stove on high heat and toast for approximately 4-5 minutes, stirring occasionally. Allow to cool completely

3. Preheat oven to 170°C

4. Line 2 cookie trays with baking paper

5. In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the 130g of brown butter and sugars on high for 5 mins until pale.

6. Add in maple syrup and beat on low until combined.

7. Add in the egg and beat on medium for 30 seconds

8. Mix in flour, baking soda and salt until almost combined

9. Roughly chop the pecans and then add to the bowl, mix on low until combined.

10. Using an 2 tbsp sized ice cream scoop, scoop out the cookie dough flattening off the top (essentially a semi sphere shape) on to the prepared baking trays.

11. Place the trays in the freezer for 30 mins

12. Put the trays in the oven and bake for 10 mins

13. Allow to cool and enjoy!

Storage and shelf life

*** These cookies are SO good fresh but can last up to a week in an airtight container