Cream the butter and sugar

• Beat the softened butter with the brown sugar until light and creamy.
• Whisk in the maple syrup, egg and vanilla extract until smooth.

Make the dough

• Add the flour, baking soda and salt and mix until just combined.
• Fold in the chopped pecans.

Chill the dough

• Cover the dough and refrigerate so the cookies hold their shape.

Bake the cookies

• Preheat the oven to 180 °C and line a baking tray.
• Scoop balls of dough onto the tray, spacing them apart.
• Bake until the edges are golden.

Cool and serve

• Let the cookies firm up on the tray, then transfer to a rack to cool.