Instructions

1. 1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma.*
   2. In a large mixing bowl combine the cooled brown butter and brown sugar. Beat until mixed together. Add in the egg, egg yolk, maple extract, and vanilla extract. Mix well.
   3. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the white chocolate and the toasted pecans. Do not over mix.
   4. Refrigerate the cookie dough for at 30 minutes.
   5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
   6. Allow to cool before eating!