Start by melting 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously for about 5-7 minutes until golden brown and developing nutty specks.

While the butter cools, toast 1 cup of chopped pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently.

In a large mixing bowl, combine the cooled brown butter, 1 cup of brown sugar, and ½ cup of maple syrup, whisking until smooth. Add 1 egg, 1 egg yolk, and 2 teaspoons of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, and 1 teaspoon of ground cinnamon. Gradually fold this into the wet ingredients.

Using a cookie scoop, portion the dough onto a baking sheet. Cover with plastic wrap and refrigerate for 1-2 hours.

Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on the baking sheet and bake for 11-12 minutes until edges are golden.

Remove from oven; shape cookies if desired while warm. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

For the glaze, melt 2 tablespoons of unsalted butter and mix with ¼ cup of maple syrup and 1 cup of powdered sugar until smooth. Drizzle over cooled cookies.