Instructions

1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the maple syrup.
3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
4. Stir in the chopped pecans.
5. Cover and chill the dough for about 15 minutes or until it's cool and easy to handle.
6. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
7. Drop the dough by 2-tablespoon portions (#30 scoop) onto the prepared pans, leaving about 2 inches between cookies.
8. Press a pecan half into the top of each cookie, flattening each slightly.
9. Bake (one pan at a time) 16 to 18 minutes, or until the cookies are golden brown.
10. Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.