Brown the butter and let it cool to room temperature first. This can take a couple of hours. I like to put the hot browned butter directly in the bowl of my stand mixer to let it cool there so it's all ready to go. If using a hand mixer, add it to a large bowl instead.

Preheat the oven to 350 F and line your baking sheets with parchment paper. In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder, and salt).

Once the browned butter has cooled and thickened to room temperature, add the brown sugar and cream it together using the paddle attachment of your stand mixer (or your hand mixer). It won't get quite as fluffy as regular butter.

Add the egg, extract, and maple syrup. Mix into the cookie dough.

Add the dry ingredients and slowly mix into the dough.

Fold in the pecan pieces and roll the cookie dough into 1.5 inch balls. Space evenly on a baking sheet and bake for 8-10 minutes.

Once done, the cookies will lose their glossy sheen on top and just set on the edges, but will still a look underbaked and will feel soft to the touch. They will continue to firm up on the pans out of the oven and we want to keep them soft and chewy.

Remove the cookies from the oven, let them cool for a few minutes on the pans until they are firm enough to transfer to a wire rack. Cool to room temperature or serve warm and enjoy!