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

In a medium-sized bowl, whisk together the flour, baking soda, and cinnamon.

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Add beaten eggs and maple syrup to the mixture and blend until incorporated.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the white chocolate chips and optional chopped pecans.

Scoop the dough onto the prepared baking sheets, leaving space between each scoop.

Bake for 10 minutes, until the edges are golden and the centers are soft.

Cool on the baking sheets for 5 minutes before transferring to a wire rack.

Store leftover cookies in an airtight container at room temperature for up to 5 days.