1. In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
   113 grams salted butter browned to 93 grams
2. Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
3. Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.
   133 grams light brown sugar lightly packed
4. Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.
   1 large egg, 1 tsp vanilla extract
5. Add the flour, cinnamon, salt and baking powder and fold the cookie dough just until there are no more streaks of flour left.
   150 grams all-purpose flour spooned and leveled, 1/4 tsp ground cinnamon, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
6. Freeze cookie dough for 15-30 minutes or refrigerate for about an hour. Scoop eight 2 ounce cookies into cookie dough balls and refrigerate again while the oven preheats.
7. Preheat oven to 325F (163C) convection and bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
8. Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
9. Use a tablespoon or small cup to make a slight indent in the center of the cookies to contain the topping. Allow them to cool completely.

Pecan Pie Topping

1. Place the butter in a small saucepan (again like the first time). Cook over medium heat for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
   56 grams salted butter browned to 42 grams
2. Then stir continuously until you see the milk solids browning and settling on the bottom. Remove the pot from the heat immediately and add the sugar and heavy cream, whisking it all together.
   100 grams light brown sugar, 30 mL heavy cream
3. Return to low-medium heat just for 1-2 minutes, until the sugar is fully dissolved.
4. Remove from heat, add the vanilla and pecans and mix it all together.
   1 tsp vanilla bean paste, 84 grams pecans roughly chopped
5. Allow the mixture to cool for 15ish minutes before spooning about 1-2 tablespoons per cookie.