• Optional: Toast the pecans. Spread the chopped pecans on a dry sheet pan and toast at 350°F for 7 to 9 minutes. Set aside to cool completely.
• Preheat the oven to 350°F.
• Cream the butter and sugars. In a large bowl, beat the softened butter with both sugars until light and fluffy, 4 to 5 minutes.
• Add the wet ingredients. Beat in the eggs one at a time, then the maple extract.
• Add the flour, baking soda, and salt and stir just until combined.
• Add the mix-ins. Stir in the cooled toasted pecans and white chocolate chips, reserving a small handful of each.
• Bake. Drop by rounded tablespoons 2 inches apart onto parchment-lined baking sheets. Bake 9 to 11 minutes, until the edges are set and lightly golden and the centers still look soft.
• Cool and then transfer to wire racks to cool completely.

Maple Glaze:

• Melt the butter in a saucepan over medium heat. Remove from heat and cool 5 to 10 minutes. Whisk in the confectioners' sugar, maple syrup, maple extract, and salt until smooth, thinning with cream as needed.
• Glaze. Drizzle over completely cooled cookies and let set.