Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
In a large bowl, sift together flour, baking soda and salt. Set aside.
In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
Add egg and beat until combined.
Add maple syrup, maple extract and almond extract and beat again to combine.
Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
Use a medium cookie scoop (about 1 ½ tablespoons) to portion dough. Roll cookie dough between the palm of your hands to get them into ball-shapes. Don't add more than 6 cookies per baking sheet to allow for some spreading.
Bake for about 12 minutes until cookies are lightly browned on the edges - the middles will still look soft. Don't overbake! You want them to be slightly underbaked when you take them out of the oven, that's how they stay soft.Tip: Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake - this will ensure even and consistent baking times.
Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.