These soft little cookies have a hint of maple syrup.
- 1/2 c. salted butter, browned
- 1/4 c. brown sugar, packed
- 1/4 c. dark maple syrup
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 2 c. bread flour
- 3/4 c. pecans, chopped
Yields Approximately 2 Dozen Cookies
In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.
Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.