Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Melt 1 cup of unsalted butter in a medium skillet over medium heat until deeply golden and nutty.

Remove from heat, stir in bourbon, and let cool for about 10 minutes.

In a stand mixer, combine cooled browned butter, 3/4 cup brown sugar, 1/4 cup white sugar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract.

Mix on medium until smooth, then add in 1 large egg and mix until combined.

In a separate bowl, whisk together 2 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Gradually add dry mixture to wet mixture in the stand mixer, mixing on low until just combined.

Fold in 1 cup of dark chocolate chips until evenly distributed.

Drop heaping tablespoons of dough onto prepared sheets, 2 inches apart, and chill for at least 1 hour.

Bake for 12-14 minutes until the edges are golden but the centers remain soft.

Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.