Butter Pecan Cookies Sea Salt

# What You’ll Need:

→ Brown Butter

01 - 1 cup unsalted butter

→ Cookies

02 - 2 1/4 cups all-purpose flour

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon fine sea salt

05 - 1 cup packed light brown sugar

06 - 1/2 cup granulated sugar

07 - 2 large eggs, at room temperature

08 - 2 teaspoons pure vanilla extract

09 - 1 1/2 cups pecan halves, toasted and coarsely chopped

→ Finishing

10 - Flaky sea salt such as Maldon, for sprinkling

# Directions:

01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams, turns golden brown, and has a nutty aroma (approximately 5 to 7 minutes). Pour into a large mixing bowl and cool for 10 minutes.

02 - While the butter cools, preheat the oven to 350°F. Spread pecan halves on a baking sheet and toast for 6 to 8 minutes, stirring halfway through. Cool completely, then chop coarsely.

03 - To the cooled brown butter, add brown sugar and granulated sugar. Beat until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

04 - In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in toasted pecans.

05 - Line baking sheets with parchment paper. Scoop dough approximately 2 tablespoons per cookie onto the sheets, spacing 2 inches apart. Sprinkle each with a pinch of flaky sea salt.

06 - Bake for 12 to 14 minutes, until edges are golden and centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -

The brown butter does the heavy lifting in the flavor department, so you get restaurant-quality depth with minimal fuss.
They're buttery and tender but still hold their shape beautifully, which means they look as good as they taste.
That flick of sea salt at the end creates a sophisticated sweet-salty balance that keeps people reaching for just one more.

02 -

Don't walk away from the brown butter—it goes from perfect to burnt in about 30 seconds, and that's a lesson I learned the hard way by losing a batch to overconfidence.
The flaky sea salt isn't garnish, it's essential balance—it cuts through the richness and makes the brown butter and pecan flavors pop in a way that sweet alone never could.

03 -