Maple Pecan

• 250 g salted butter, browned and cooled until just warm
• 2¾ cups (about 345 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 cup (about 200 g) packed dark brown sugar
• ¼ cup (60 ml) pure maple syrup
• 1 Tbsp whipping cream
• 1 Tbsp pure vanilla extract
• ½ tsp maple extract (optional)
• 2 large eggs
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cornstarch
• ½ tsp sea salt
• ½ cup shredded coconut, toasted
• 1½ cups (about 165 g) toasted pecans, roughly chopped
• extra toasted pecan halves for topping

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Spread the pecans and shredded coconut on a baking sheet and toast at 350°F (175°C) for 10 minutes, until fragrant. Cool completely, then chop the pecans.

2. 2

   Melt the butter in a light-coloured saucepan over medium heat, stirring frequently. Once the milk solids turn golden brown and smell nutty, transfer to a heatproof bowl, scrape in the browned bits, and cool until just warm.

3. 3

   Stir the browned butter with both sugars, then add the maple syrup, whipping cream, eggs, vanilla, and maple extract if using. Mix until well combined.

4. 4

   In a separate bowl, whisk the flour, baking soda, baking powder, cornstarch, and salt.

5. 5

   Gently fold the dry ingredients into the wet mixture until no dry flour remains, then fold in the toasted pecans and coconut. Avoid overmixing.

6. 6

   Refrigerate briefly if the dough is too soft to scoop. Weigh into 90 g portions, shape tall dough balls, cover, and refrigerate at least 4 hours, preferably overnight.

7. 7

   Heat the oven to 350°F. Arrange the chilled dough about 3 inches apart on parchment and add a pecan half on top if desired. Bake about 13 minutes, until the edges are golden and set and the centres look slightly soft but not wet.

8. 8

   Rest on the baking sheet 15 minutes, then transfer to a wire rack.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.