Ingredients 1x2x3x

• For the pecan filling: 1 1/4 cups chopped pecans (toast them for best flavor) 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1/4 cup pure maple syrup or light corn syrup 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1 tablespoon heavy cream (or half-and-half)
• Optional finishes: Flaky sea salt, for sprinkling Drizzle of melted dark chocolate

Method

1. Toast the pecans: Heat the oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Let cool.
2. Make the filling: In a small saucepan over medium heat, melt butter. Whisk in brown sugar and maple syrup. Simmer 1–2 minutes, stirring, until glossy and slightly thickened. Remove from heat; stir in vanilla, salt, cream, and toasted pecans. Cool to room temperature so it thickens.
3. Cream the butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add egg and vanilla: Mix in the egg and vanilla until smooth. Scrape the bowl as needed.
5. Whisk dry ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
6. Bring the dough together: Add dry ingredients to the wet mixture and mix on low just until combined. The dough should be soft but not sticky.
7. Chill the dough: Cover and refrigerate for 30–45 minutes. This helps the cookies hold their shape and keeps them from spreading too much.
8. Shape the cookies: Scoop 2-tablespoon portions (about 1.5 ounces each). Roll into balls, then gently flatten to about 2 inches wide. Use your thumb or a measuring teaspoon to press a shallow well in the center of each cookie.
9. Fill: Spoon about 1 to 1.5 teaspoons of the pecan filling into the well. Don’t overfill; the filling will bubble slightly in the oven.
10. Bake: Place cookies on a parchment-lined baking sheet, leaving room to spread. Bake at 350°F (175°C) for 9–11 minutes, until edges are set and lightly golden. Centers will look soft—that’s perfect.
11. Finish and cool: If you like, sprinkle with flaky sea salt while warm. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Drizzle with melted dark chocolate once cooled, if desired.