Step 1

Make the brown butter: melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool to room temperature (25-30 minutes). Butter should be melted, but cooled.

Step 2

Whisk together the flour, cornstarch, baking soda and baking powder. Set aside.

Step 3

Stir together the brown butter and sugars until smooth and well combined. Add each egg and yolk, mixing each time until well combined. Stir in maple syrup, vanilla extract and maple syrup extract. Stir each one until well combined.

Step 4

Stir in 1/2 of the dry ingredients to the wet. Mix until mostly combined. Add remaining 1/2, mixing until mostly combined. A few flour streaks is fine. Stir in the chocolate chips or chunks. Stir until mostly combined. Any loose chips or chunks can be placed on top of the cookies onced scooped. Cover the mixing bowl with plastic wrap. Chill cookie dough in the fridge for 1-2 hours. The longer the chill, the more concentrated the flavor. Preheat the oven to 375F about 30 minutes before you intend to bake the cookies.

Step 5

Line a baking sheet with parchment paper. Remove the mixing bowl from the fridge. Scoop the cookie dough using a 2 tbsp*. Place scoops of chilled cookie dough about 2" apart on the baking sheet. Place any loose chocolate chips or chunks on top (or just use extra chips or chunks from the bag). Cover the remaining dough. Chill in the fridge until the next batch is ready to bake.

Step 6

Bake cookies at 375 F for 9-11 minutes. Edges of the cookies will be golden brown. The center will look slighly underbaked. Remove cookies from the oven. Place the baking sheet on a cooling rack to rest for 3 minutes. Remove cookies from the baking sheet to cool to room temperature on the cooling rack. Sprinkle with flaky salt. Enjoy!