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To a large bowl add softened butter and brown sugar. Mix together with a hand mixer to completely combine.
Add egg yolk and sourdough discard. Mix again for about a minute until the mixture is light and fluffy.
Add the pure maple syrup and maple extract. Whip together until completely combined, light in color and fluffy.
To a small bowl add flour, baking soda and salt. Fluff together with a fork.
Pour the flour mixture into the butter mixture and mix until combined. At this point you can add 1 cup finely chopped pecans or other mix-in if desired.
Scoop 2 Tablespoon sized (about 1-1.3 oz) balls of dough on a parchment lined baking sheet.
Place the dough balls in the refrigerator to chill for about 30 minutes.
While the dough is chilling, preheat the oven to 400ºF.
After 30 minutes, take 12 cookie dough balls out of the refrigerator. Bake for 8-10 minutes until puffed up and crispy on the outside.
Let the cookies sit for about 5 minutes on the baking sheet before removing. Repeat with the remaining cookie dough.
To make the glaze, whisk together melted butter, maple syrup, powdered sugar, maple extract and salt. Drizzle over the lightly cooled cookies and enjoy!