1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the maple extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in the chopped pecans gently using a spatula or wooden spoon.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Personal Tip: For an extra touch, sprinkle a pinch of sea salt on top of the cookies before baking for a delightful contrast to the sweetness.