Brown Butter Maple Cookies: Caramelized

Instructions:

1. Place the butter in a heavy-bottomed saucepan over medium heat. Melt and whisk constantly until small mahogany-colored bits form at the bottom and it smells nutty. Remove from heat and cool for 15-20 minutes.
2. In a large bowl, cream together the cooled brown butter, light brown sugar, and granulated sugar until pale and fluffy.
3. Beat in the egg, maple syrup, maple extract, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture.
5. Fold in the chopped pecans if using.
6. Cover the dough and refrigerate for at least 2 hours to solidify fats and hydrate the flour.
7. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
8. Bake for 9-11 minutes until edges are golden but centers look slightly underbaked.
9. Let cookies firm up on the pan for 5 minutes before transferring to a wire cooling rack.
10. Whisk together powdered sugar, 2 tbsp maple syrup, 1 tbsp melted butter, and a pinch of salt. Drizzle the glaze over completely cooled cookies.