This recipe is a variation on one of my favorite pasta's - brown butter, mushrooms, and walnuts with Parmesan cheese. Instead, I used brown butter, mushrooms, and sage, with a generous serving of Parmesan cheese.
This brown butter, sage, and chanterelle sauce is fairly easy to make. Beginning in September, chanterelles are really easy to find in the PNW, but I understand that they may not be that available in other parts. If this is the case for you, substituting any of your favorite mushrooms will work just as well.
The cookie recipe that I finally settled on is soft and chewy. Slightly sweet with lots of melty chocolate, crunchy pecans, and a sprinkle of Maldon salt to tie it all together. The most delicious parts of this recipe, in no particular order, are the 1) brown butter 2) maple sugar 3) dark chocolate 4) pecans and 5) Maldon salt.