In a medium saucepan, melt 2 sticks of unsalted butter over medium heat, stirring frequently. Continue to cook until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat, carefully stir in 2 shots of bourbon, and allow the mixture to cool slightly for about 10 minutes.

In a stand mixer bowl, combine the cooled browned butter with 1 cup of brown sugar, 1/4 cup of granulated sugar, 1/4 cup of maple syrup, and 1 tablespoon of vanilla extract. Beat on medium speed until the mixture is smooth and creamy. Add 1 egg and 1 additional yolk, mixing until fully combined and fluffy.

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the dough comes together.

Gently fold in 2 cups of dark chocolate chips using a spatula. Ensure the chocolate chips are evenly distributed throughout the dough.

Using a cookie scoop, portion out the cookie dough onto a lined baking sheet, ensuring they’re spaced well apart. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C). Once ready, bake the chilled cookie dough for about 12 minutes, or until the edges are slightly golden but the centers still look slightly underbaked.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer to a wire rack to cool completely.