Brown 1 cup unsalted butter in a light-colored saucepan over medium heat, stirring or swirling often until the butter smells nutty and the milk solids turn golden brown. Pour the butter and browned bits into a heat-safe bowl and cool for 10 to 15 minutes.

Whisk 1 cup packed brown sugar and 1/2 cup granulated sugar into the cooled brown butter. Whisk in 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup pure maple syrup, and 1 teaspoon maple extract if using.

Whisk 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon optional cinnamon in a separate bowl. Stir the dry mixture into the wet mixture just until combined. Fold in up to 1 1/2 cups optional white chocolate or maple chips and 1/2 cup optional chopped pecans.

Scoop about 16 tall mounds using 1/4 cup dough for each cookie. Chill the mounds on a parchment-lined sheet for 30 to 60 minutes, or flash-freeze them for 20 to 30 minutes.

Preheat the oven to 350°F. Space 6 cold, 1/4-cup mounds on a parchment-lined baking sheet. Bake one sheet at a time for 10 to 13 minutes, until the edges are set and the centers still look slightly soft. For fully frozen dough, add about 1 to 2 minutes. Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack.

Whisk 1 cup powdered sugar, 2 tablespoons pure maple syrup, and a pinch of salt. Add up to 1 more tablespoon maple syrup until the glaze drizzles easily. Drizzle over fully cooled cookies and let set.