In a medium saucepan, melt the unsalted butter over medium heat while stirring frequently for about 5-7 minutes until it turns light amber with small brown specks. Remove from heat and allow to cool for 30 minutes.

In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes until fragrant and slightly darker. Remove from heat and let them cool before chopping.

In a large mixing bowl, combine the cooled brown butter, brown sugar, and maple syrup. Mix until smooth, then add the whole egg, egg yolk, vanilla extract, and maple extract. Stir until well incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually fold this mixture into the wet ingredients, being careful not to overmix. Incorporate the toasted pecans.

Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Cover with plastic wrap and refrigerate for at least 1-2 hours.

Preheat your oven to 350°F (175°C). Bake the cookies for 11-12 minutes until set around the edges but still soft in the center.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, whisk together the melted butter, maple syrup, and powdered sugar until smooth. Drizzle over each cooled cookie.