Description
These Brown Butter Chewy Maple Brown Sugar Cookies are a delightful treat featuring browned butter, rich maple syrup, and sweet brown sugar for a chewy, flavorful cookie. Enhanced with chocolate chips and pecans, and topped with a luscious maple glaze and flaky sea salt, these cookies are perfect for autumn or any cozy occasion.
Ingredients
Scale
For the Cookies
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple butter
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped pecans
For the Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2 – 3/4 cup powdered sugar
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Add 1 1/2 sticks (12 tablespoons) of butter to a small saucepan over medium heat. Cook until the butter begins to brown, about 3-4 minutes, stirring occasionally. Remove from heat and transfer the butter to a heatproof bowl. Place it in the freezer to chill for 10-15 minutes, but do not let it harden completely.
- Prepare the Oven and Baking Sheet: Preheat the oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking.
- Mix the Dough: In a large mixing bowl, beat the remaining 1/2 stick of butter with the cooled browned butter and brown sugar until well combined. Add the maple syrup, apple butter, egg, and vanilla extract, beating until creamy and smooth. Sift together the all-purpose flour, baking soda, ground cinnamon, and kosher salt, then add to the wet ingredients. Fold in the semi-sweet chocolate chips and chopped pecans gently until evenly distributed.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls. Place them on the prepared baking sheet, spacing each about 3 inches apart to allow spreading.
- Bake and Flatten: Bake the cookies for 8 minutes. Remove the pan from the oven and firmly tap the baking sheet on the counter twice to gently flatten the cookies. Return them to the oven and bake for an additional 1-2 minutes until the edges start to set but the centers remain slightly doughy. Remove again and tap the baking sheet 1-2 times to flatten. Let the cookies cool on the sheet as they will continue cooking and firm up.
- Prepare the Maple Glaze: In a small pot over medium heat, melt together 4 tablespoons salted butter and 1/3 cup maple syrup. Remove from heat and whisk in 1/2 to 3/4 cup powdered sugar until smooth. Add a pinch of flaky sea salt to taste.
- Serve: For best flavor, eat cookies warm with the maple glaze drizzled on top. Alternatively, let cookies cool completely and store in an airtight container for up to 4 days.
Notes
- Be careful not to overbrown the butter; it should have a nutty aroma without burning.
- Chilling the browned butter helps prevent it from melting the sugar and creates a better texture in the cookie dough.
- Tapping the baking sheet to flatten the cookies after baking helps achieve the chewy texture.
- The maple glaze adds a sweet, sticky finish but can be omitted if desired.
- Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
