Frosted Butter Pecan Cookies

1. Preheat oven to 350° F. Line a baking sheet with parchment paper. 
2. In a pot, combine the pecans and maple syrup. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use for the frosting.
3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and sprinkle with sea salt (if desired). Let cool, then chop.
4. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Add the remaining stick butter to the brown butter. 
5. Beat the butter with the brown sugar and mix until combined. Beat in the eggs and vanilla until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chips and 3/4 of the chopped pecans, saving the rest for topping.
6. Roll the dough into rounded tablespoon-size balls and place 3 inches apart on the prepared baking sheet. Freeze for 5 minutes.
7. Bake for 11-12 minutes, until just set. Remove from the oven and tap the baking sheet on the counter to flatten, if needed. Let the cookies cool on the baking sheet. They will continue to cook as they sit on the baking sheet.
8. To make the frosting. Whisk the powdered sugar, 1/3 cup of the reserved maple syrup, vanilla, and a pinch of salt. Whisk in the milk, adding more as needed to thin the frosting. Dip each cookie into the frosting, then sprinkle with chopped pecans. Let the icing set. EAT! Or store in an airtight container for up to 4 days.