Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the egg, maple syrup, vanilla, and maple extract. Mix until combined.

Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.

Stir in the pecans and chocolate chips.

Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.

Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.

Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.