Maple Brown Butter Bear Cookies

Begin by heating a small, light-colored saucepan over medium heat and add butter to it. Continue cooking, stirring frequently, until you notice small brown bits forming on the bottom of the pan and the butter emits a nutty aroma, approximately 8 to 10 minutes. Remove the butter from heat and transfer it to a mixing bowl, allowing it to cool for 5 minutes.

Next, combine the cooled butter with maple syrup and brown sugar in the mixing bowl. Stir until they are fully incorporated, then add vanilla extract, maple extract, cinnamon, nutmeg, and salt. Continue mixing until these ingredients are well combined with the butter mixture.

Add flour and baking powder to the mixing bowl, stirring until a smooth dough forms. Cover the dough with plastic wrap and refrigerate it for at least 2 hours.

Prepare a baking sheet by lining it with parchment paper. Remove the dough from the refrigerator and scoop out 1 tablespoon of dough, then shape it into a ball. Place this ball onto the prepared baking sheet and flatten it slightly.

To create the bear's snout, use 1/4 teaspoon of dough to shape a small ball and flatten it into a circle. Place this circle on top of the 1 tablespoon ball of dough, forming the snout. Use two 1/8 teaspoons of dough to shape small balls and flatten them into circles, which you will place on either side of the top of the cookie to form the bear's ears. Place these cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Chill the baking sheet in the refrigerator for 20 minutes, allowing the cookies to firm up. Preheat your oven to 325 degrees F (165 degrees C).

Remove the baking sheet from the refrigerator and place it in the preheated oven. Bake until the cookies are slightly browned on the bottom, approximately 20 to 23 minutes. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Melt chocolate chips in a small microwave-safe bowl or measuring cup, heating them until they are melted and smooth. This should take about 1 minute, stopping to stir every 30 seconds. Transfer the melted chocolate into a piping bag or freezer bag and snip a small hole on one of the corners. Pipe eyes and noses onto the cooled cookies.

Allow the chocolate to harden before serving, then store any extra cookies in an air-tight container.