Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Whisk together flour, baking soda, salt, and optional cinnamon in a medium bowl; set aside.

Cream butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 3–4 minutes.

Add egg, maple syrup, and vanilla to the butter mixture and beat until combined.

Gradually add dry ingredients to wet and mix until just combined.

Cover dough with plastic wrap and refrigerate for at least 30 minutes.

Scoop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart.

Bake for 10–12 minutes until edges are golden and centers are slightly underbaked.

Cool cookies on the sheets for 5 minutes before transferring to wire racks.

Melt white chocolate chips in a microwave-safe bowl in intervals, stirring until smooth.

Dip half of each cookie into melted chocolate and place back on wire racks.

Sprinkle with chopped pecans or sprinkles before chocolate sets.

Allow chocolate to set completely at room temperature before serving.