Heat the oven to 375° F. Line two baking sheets with parchment or silicone mats.
Add the butter, sugar, and salt to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium for a few minutes until light and fluffy, scraping down the bowl with a rubber spatula as needed.
Add the eggs and maple extract. Continue beating—again, scraping down the sides as needed—until cohesive and fluffy.
Add the baking powder and mix on low just to combine. Add the flour and mix on low again until completely combined. Detach the bowl from the machine and use the rubber spatula to make sure there are no floury dry spots on the sides or bottom of the bowl.
Stick the dough in the fridge to firm up for 10 to 15 minutes. In a small bowl, combine the maple sugar and pecan chips and stir.
Scoop the dough by generously rounded tablespoons. Roll each spoonful of dough lightly between your hands into a smooth ball. Now roll each ball in the sugar/pecan mix. Place 6 to 12 cookie dough balls on the lined sheets. No need to flatten—they’ll spread in the oven.
Bake for 12 to 15 minutes until puffy, slightly crackly, and just beginning to brown around the edges.
Cool for a few minutes on the tray, then use a spatula to transfer to a cooling rack. Repeat with the remaining cookie dough.
Never made it to the freezer...;>)
Maple Pecan Sugar mix
Mix the sugar and pecans into large bowl and stir well. Set aside to coat cookie dough.