Place the butter in a medium saucepan over medium heat. Melt and cook, stirring constantly, until it smells nutty and looks golden brown.

Pour the browned butter into a large bowl and let cool.

In a dry skillet, toast the chopped pecans over medium heat for about 3 to 5 minutes, stirring often. Set aside.

Once the butter is cool, add the brown sugar and white sugar. Whisk until smooth.

Add the egg, maple syrup, and vanilla extract. Whisk until shiny and well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stir gently with a spatula until just combined. Do not overmix.

Fold in the toasted pecans until evenly distributed.

Cover the bowl and refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets.

Bake for 10 to 12 minutes until the edges are golden brown and the centers are slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.