Preheat the oven to 375 degrees F.

To make the browned bourbon butter, heat two sticks of butter in a large saucepan over medium heat. Watch closely and stir frequently until the yellow turns into a golden brown. When browned, immediately remove from the heat to avoid overcooking. At this point, pour two shots of bourbon into the pan. Stir and allow to come to room temperature.

Combine the cooled browned bourbon butter, brown sugar, white sugar, maple syrup, vanilla extract, and eggs in a stand mixer and beat until smooth. Next, add the flour slowly and in small increments to avoid overflow. Then, add the baking soda and salt and continue mixing. When mixed well, add in the chocolate chips and mix.

Spoon out large balls of dough and place on a large lined pan. Chill the dough for an hour, but you can definitely chill longer if needed. You could also freeze the dough at this point if you wish.

Bake the cookies for 12 minutes or until the cookies are just baked. Don't worry if they look undercooked, they will turn out perfect! Let cool on a cooling rack so the cookies can set and then enjoy.