Brown Butter Chocolate Chipless Cookies

Cut one stick (½ cup) of salted butter into tablesoon-sized pieces. Place in an even layer on the bottom of a light-colored pan or skillet.
Heat the butter on medium, stirring frequently. The butter will melt, bubble, and then develop a layer of white foam. As the butter nears the end of the cooking process, stir from the bottom and push aside the foam to check the color of the milk solids sitting on the bottom of the pan.
When the milk solids are a deep golden brown, immediately turn off the heat and pour the brown butter into a bowl or measuring cup. Scrape all of the golden milk solids out of your pan.
This entire process should take about 4-5 minutes. For more detailed instructions, along with extra tips for browning butter, read here.
Place the brown butter in the fridge to cool for 15-20 minutes. In the meantime, start your cookie dough.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2¼ cups all-purpose flour (270 g), 1 tsp baking soda, ⅓ tsp salt
Add one stick of softened butter and one cup light brown sugar to a large mixing bowl (or to the bowl of your stand mixer). Using a hand mixer, beat on low/medium-low speed until smooth—approximately 3-4 minutes.
1 cup light brown sugar
Add the maple syrup and vanilla extract. Beat until combined.
1 tbsp vanilla extract, 2 tsp maple syrup
Pour in the chilled brown butter. Add the white granulated sugar and mix on medium-low speed until well combined. You will notice the dough begin to lighten in color and become fluffy.
½ cup white granulated sugar
Add the eggs and beat until just incorporated. Do not overmix.
2 large eggs
Add the dry ingredients and mix until just combined. Scrape down the sides of the bowl with a spatula or spoon to ensure all dry ingredients are well incorporated.
Wrap the dough in plastic wrap, pressing down to form a large disc.

Option 1: Quick Chill. Place the tightly-wrapped cookie dough disc into the fridge to chill for at least 30 minutes or in the freezer for about 15 minutes. Cookies chilled for a short period of time will spread more, making them thinner.
Option 2: Longer/Overnight Chill. Chill the dough in the fridge for a few hours or overnight. This longer chill allows time for the flour to fully hydrate and for more flavor to develop. Cookies baked after chilling for a longer period of time will spread less and be slightly thicker.

Preheat your oven to 350°F.
Form the chilled dough into 2 tbsp balls (I scoop a generous amount with a #40 cookie scoop). Place on a half sheet pan covered with a silicone baking mat or parchment. Flatten each ball with the palm of your hand to form flat discs.
Bake 8-10 cookies per sheet pan at 350°F for 9-10 minutes. The cookies will be golden brown and the centers will no longer look wet when they are done baking. Once you remove the cookies from the oven, allow them to sit on the sheet pan for 5-10 minutes, or until the centers are set enough to easily move them with a spatula to a wire cooling rack. These cookies will be very fragile right out of the oven, so you must let them sit on the pan to set up.
Allow the cookies to finish cooling on a wire rack. Then, enjoy! Store leftover cookies in an airtight bag or container on the counter.