Step 1: Brown the Butter
Place the butter in a small saucepan over medium heat. Let it melt, then continue cooking, stirring or swirling the pan occasionally, as it begins to foam and the milk solids turn golden brown. Once you see brown flecks at the bottom of the pan and the butter smells nutty, remove it from the heat. Let it cool slightly.

Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Mix the Brown Butter and Sugar
Pour the slightly cooled browned butter into a large mixing bowl. Add the dark brown sugar and mix until well combined.

Step 4: Add the Egg and Maple Flavor
Mix in the egg, maple syrup, vanilla extract, and maple extract until smooth and well combined.

Step 5: Add the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until the flour is incorporated. Be careful not to overmix.

Step 6: Fold in the Pecans
Gently fold the chopped pecans into the cookie dough until evenly distributed.

Step 7: Chill the Dough
Cover the dough and refrigerate until chilled and firm enough to scoop. This helps keep the cookies from spreading too much while they bake.

Step 8: Prepare for Baking
Preheat your oven to 350°F. Line baking sheets with parchment paper.

Step 9: Scoop the Cookies
Scoop the dough into roughly equal portions and place them on the prepared baking sheets, leaving space between each cookie for spreading.

Step 10: Bake the Cookies
Bake at 350°F for about 12-14 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.

Step 11: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. They will continue to set as they cool.