Ingredients:

  • 1 cup (225g) Unsalted Butter, softened
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 tsp (5ml) Pure Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1/2 tsp (3g) Fine Sea Salt
  • 1 cup (120g) Pecans, finely chopped
  • 1/2 cup (100g) Dark Brown Sugar
  • 2 tbsp (30ml) Heavy Cream or Maple Syrup
  • 1/2 tsp (2.5ml) Vanilla Extract
  • 1 pinch Flaky Sea Salt for topping

Instructions:

  1. Beat 1 cup (225g) Unsalted Butter with 1/2 cup (100g) Light Brown Sugar and 1/2 cup (100g) Granulated Sugar until pale and fluffy.
  2. Mix in 1 Large Egg and 1 tsp (5ml) Pure Vanilla Extract until fully combined and smooth.
  3. Gradually stir in 2 1/4 cups (280g) All Purpose Flour and 1/2 tsp (3g) Fine Sea Salt until no white streaks remain.
  4. Place the dough in the fridge for 15 minutes.
  5. Roll dough into 1 inch balls and place on a lined tray.
  6. Use a thumb or small spoon to press a deep well into each ball until it looks like a small bowl.
  7. Combine 1 cup (120g) chopped Pecans, 1/2 cup (100g) Dark Brown Sugar, 2 tbsp (30ml) Heavy Cream, and 1/2 tsp (2.5ml) Vanilla Extract.
  8. Spoon a small amount of the pecan mixture into each indent until just level with the top.
  9. Bake at 350°F (175°C) for 12 minutes until the edges are golden and the filling bubbles.
  10. Let them sit on the tray for 5 minutes before moving; sprinkle with 1 pinch Flaky Sea Salt while warm.