My Familys Fave Butter Pecan Cookie Recipe So Chewy

Instructions:

1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Let cool slightly, then roughly chop.
2. In a large saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-8 minutes). Be careful not to burn it! Remove from heat and let cool slightly.
3. In a large mixing bowl, cream together the browned butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
4. Beat in the egg and egg yolk, one at a time, then stir in the maple syrup.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
7. Gently fold in the toasted, chopped pecans.
8. Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too thin.
9. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!