1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with a mixer on medium speed for 3-4 minutes until light and fluffy.

2. Beat in the eggs one at a time, followed by the vanilla extract and maple extract (if using). Scrape down the sides of the bowl as needed.

3. In a separate medium bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

5. Cover the dough and chill in the refrigerator for a minimum of 2 hours, or up to 2 days.

6. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

7. Scoop the chilled dough into 1.5-tablespoon sized balls and place them 2 inches apart on the prepared baking sheets.

8. Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.