Brown the Butter: Melt 1 cup of unsalted butter in a saucepan over medium heat for 5-7 minutes until it turns light amber. Remove from heat and cool for 30 minutes.

Toast the Pecans: In a skillet, toast 1 cup of chopped pecans over medium heat for about 5 minutes until fragrant and golden. Let cool.

Prepare Wet Ingredients: In a bowl, mix the cooled brown butter, 1 cup brown sugar, ⅓ cup maple syrup, 1 egg, 1 yolk, 1 teaspoon vanilla, and ½ teaspoon maple extract until smooth.

Mix Dry Ingredients: In another bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Fold into wet ingredients and stir in the pecans.

Scoop and Chill: Portion the dough onto a baking sheet, cover, and refrigerate for 1-2 hours.

Bake: Preheat oven to 350°F (175°C). Bake for 11-12 minutes until edges are golden and centers are soft.

Cool and Glaze: Let cookies cool for 5 minutes, then drizzle with glaze made from whisking 2 tablespoons melted butter, ⅓ cup maple syrup, ½ teaspoon maple extract, and ¾ cup powdered sugar.