Butterscotch Pignoli Cookies
1/2 cup unsalted butter
1 3/4 cups all-purpose flour (220 grams)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups dark brown sugar
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1 large egg
1/3 cup finely chopped toasted pine nuts (pignoli)
Fleur de sel, optional (flaky sea salt)
Heat oven to 350 degrees F. Coat cookie sheets with nonstick cooking spray.
Melt butter in a small saucepan over medium heat; whisk and cook until butter starts to foam and turns golden brown.
In a medium bowl, sift together flour, baking soda, baking powder, salt and cinnamon; whisk until combined. In a large mixing bowl, using a mixer on medium speed, beat together browned butter, brown sugar and corn syrup until combined. Beat in vanilla and egg until combined. Reduce mixer speed to low and beat in flour mixture and pine nuts until just combined.
Scoop out rounded tablespoons of dough onto cookie sheets, spacing about 2-inches apart (they spread quite a bit). Sprinkle with a pinch of fleur de sel. Bake 12-15 minutes or until golden brown. Cool 1 minute before transferring to wire racks to cool.
Makes about 18 cookies