Ingredients:

  • 1/2 cup (113g) Unsalted Butter
  • 1 cup (200g) Packed Light Brown Sugar
  • 1/4 cup (50g) Granulated Sugar
  • 1 Large Egg
  • 2 teaspoons Pure Maple Extract
  • 1/2 teaspoon Vanilla Extract
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • Coarse Sea Salt, for sprinkling (optional)

Instructions:

  1. Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until it turns a nutty brown color and smells fragrant (about 5-7 minutes). Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine the brown butter (cooled but still liquid) with the brown sugar and granulated sugar. Beat until light and fluffy.
  3. Beat in the egg, maple extract, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours). This is crucial for preventing the cookies from spreading too much.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Sprinkle with coarse sea salt (if desired).
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.