The calendar says fall, but the weather says “haha, no.”
The “Sweada Weatha” Cookie is my answer to that: six soft brown sugar cookies filled with maple, warm spices, and toasted pecans. Best enjoyed while wearing a sweater you absolutely did not need when it’s 85 outside (rude).
Makes: 6 cookies
Cookie size: Approximately 60 g each
Oven: 350°F
Ingredients
5 tablespoons unsalted butter, melted and slightly cooled
¼ cup packed dark brown sugar
1 tablespoon pure maple syrup
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon rum extract
¾ cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
¼ teaspoon baking soda
¼ teaspoon fine sea salt
1/2 cup chopped pecans, toasted and cooled
Flaky sea salt, optional
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Spread the chopped pecans on the prepared baking sheet. Toast for 5 to 7 minutes, until fragrant. Transfer them to a plate and let them cool.
In a medium bowl, stir together the melted butter, brown sugar, and maple syrup until smooth.
Add the egg yolk, vanilla, and optional rum extract. Stir vigorously for approximately 30 seconds, until the mixture looks glossy and cohesive.
Add the flour, cinnamon, baking soda, and fine sea salt. Stir until only a few streaks of flour remain.
Fold in the cooled pecans and chocolate, reserving a few pieces of chocolate for the tops.
Divide the dough into six equal portions. Shape each portion into a ball that is slightly taller than it is wide. Press the reserved chocolate into the tops.
Refrigerate the portioned dough for 45 to 60 minutes.
Arrange the chilled cookies several inches apart on the lined baking sheet. Let them sit on the counter while the oven preheats. Bake for 13 to 15 minutes, until the edges are set and lightly golden. The centers should still look soft.
Sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for at least 10 minutes.