In a saucepan over medium heat, melt the butter. Cook, swirling occasionally, until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let it cool for a few minutes.

In a mixing bowl, combine the browned butter and maple syrup. Mix until well combined.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

Gently fold in the chocolate chips until evenly distributed.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or until it's firm.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Using a tablespoon or a cookie scoop, portion out tablespoon-sized balls of dough and place them on the prepared baking sheet, leaving some space between each.

If desired, sprinkle a pinch of flaky sea salt on top of each cookie or add chopped nuts for extra flavor.

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a cooling rack to cool completely. Be careful as they will be fragile when hot.

Once cooled, store the brown butter maple chocolate chip cookies in an airtight container or bag to keep them fresh. You can also freeze them for longer-term storage, wrapped in plastic wrap or aluminum foil.