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  • Writer's pictureRomyL

Browned Butter, Maple, Pecan, Chocolate Chip Cookies

Updated: Feb 15, 2021

Makes 20 - 24 Cookies


Can we just take a moment, to appreciate the fact that I am packing on the pounds in the name of taste testing? I am very selfless I'll have you know. I really have been telling myself that I'll go back to my balanced diet but...I love baking too much, and food too much to care right now. Plus it's summer and I live in New Zealand so I get a hall pass... that's how it works yes?


  • You can use any nut of your choosing really but I just love maple and pecan together.

  • If you are serving these to kids, maybe skip the browning of the butter and simply melt it, the nuttiness can sometimes be a more 'adult' flavour.

  • Make sure to chill the batter in the fridge for AT LEAST 3 hours. It's really important. You'll see why if you get impatient.

  • You can also roll the batter into balls and wrap them up in cling film and pop them in the freezer to bake at a later date. Easy peasy.



  • 1 cup of unsalted butter

  • 1/3 cup of maple syrup

  • 1 cup of brown sugar

  • 1/4 cup of granulated sugar

  • 2 teaspoons of vanilla

  • 2 large eggs (or 3 small eggs)

  • 2 and 1/2 cups of plain flour

  • 2 tablespoons of cornflour

  • 1 teaspoon of baking soda

  • A pinch of salt

  • 2 cups of chocolate chips

  • 2 cups of roughly chopped pecans

  • 2 tablespoons of flaky sea salt for the top of the cookies


  1. Melt your butter in a saucepan over a medium heat, stir occasionally until you see little brown flecks on the bottom of the pan start to lift up. (About 10 minutes). Remove from the heat and stir in the maple syrup. Then set the butter and maple mixture aside to cool for about 10 minutes.

  2. Whisk the sugars, vanilla, and eggs into the butter/maple mixture, until everything is fully incorporated.

  3. In a separate bowl, sift together the flour, cornflour, baking soda, and salt.

  4. Whisk the dry ingredients into the wet ingredients until there are no streaks of flour left.

  5. Fold 1 1/2 cups of chocolate chips and all of the pecans into the batter.

  6. Place cling film over the top of the bowl and leave to cool in the fridge for a minimum of 3 hours (but you can bake these the next day no problem).

  7. Preheat your oven to 180℃.

  8. Take your mixture out of the fridge and roll the batter into 20-24 balls.

  9. Place each ball on a lined baking tray at least 3cm apart (because they will spread).

  10. Push a few more chocolate chips into the top of each ball.

  11. Bake for 10-14 minutes (depending on the size of the cookie)

  12. Sprinkle over your flaky sea salt when they come out of the oven and then demolish them!


Stay Salty,

Romy xx

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