• Line a large baking sheet or plate with parchment paper and set it aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. There is no need to sift the dry ingredients. Set aside.
• In a large bowl, add the unsalted butter, brown sugar, and white sugar. Using a hand or stand mixer on medium speed, cream the mixture for 3 minutes until it’s light, fluffy, and creamy.
• Add the egg and mix on low speed until well combined.
• Add the maple syrup, vanilla, and maple flavoring, then mix again on low speed until everything is well combined.
• Add the premixed dry ingredients and mix on low speed until just combined. Be careful not to overmix. Remove any dough from the mixer attachments, as the rest of the mixing will be done by hand.
• Add the chopped pecans and gently fold them into the dough using a spatula until evenly distributed.
• Using a 1½-tablespoon cookie scoop, scoop heaped portions of dough onto the prepared baking sheet or plate.
• Cover the dough balls with plastic wrap and chill in the fridge for at least 2 hours, or up to 48 hours. I find 24 hours to be the ideal chill time, so I recommend chilling the dough overnight if you can (see note 2).
• When you’re ready to bake, preheat the oven to 200°C (400°F) conventional. Line two large baking trays with parchment paper.
• Arrange the chilled cookie dough balls on the prepared trays, leaving a few inches of space between each cookie to allow for spreading. Working quickly, roll each cold dough ball between your hands to smooth it out, then place it straight onto the baking tray and then into the oven. Keep the dough balls chilled and avoid letting them sit out and soften before baking.
• Bake one tray at a time for 11–13 minutes, or until the edges look set and lightly golden while the centres still look slightly soft. Do not overbake. The cookies will continue to bake from the residual heat as they cool.
• Allow the cookies to cool on the baking tray for about 10 minutes (see note 3). After 10 minutes, transfer them to a wire rack to cool completely. Repeat with the remaining cookies.

Maple Glaze

• While the cookies cool, make the maple glaze. In a small microwave-safe bowl, combine the unsalted butter and maple syrup and heat in the microwave until melted and smooth.
• Add the powdered sugar and a small pinch of salt, then stir until you have a smooth glaze with no lumps.
• Once the cookies have completely cooled, generously drizzle the maple glaze over each cookie. I like to use a tablespoon to drizzle the glaze over the tops. Allow the glaze to set for about 1 hour before serving. Enjoy!