Brown Butter-Maple Shortbread Bear Cookies

Brown the Butter: In a small, light-colored saucepan over medium heat, melt the butter. Swirl the pan frequently until the butter turns a golden brown color and emits a nutty aroma, with small brown bits forming at the bottom (8-10 minutes). Immediately pour the browned butter into a mixing bowl and let it cool for about 5 minutes.

Combine Wet Ingredients: Add the maple syrup and dark brown sugar to the cooled browned butter. Stir well to combine. Incorporate the vanilla extract, maple extract, cinnamon, nutmeg, and salt, mixing until evenly distributed.

Form the Dough: Gradually add the flour and baking powder to the wet ingredients, mixing until a smooth, cohesive dough forms. Be careful not to overmix. Cover the dough and refrigerate for a minimum of 2 hours to allow the gluten to relax and the flavors to meld.

Prepare for Baking: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

Shape the Bears: Remove the dough from the refrigerator. Roll 1 tablespoon of dough into a ball and slightly flatten it on the prepared baking sheet. For the 'snout,' roll 1/4 teaspoon of dough into a small ball, flatten it into a circle, and attach it to the top of the larger ball. For the ears, roll two 1/8 teaspoons of dough into tiny balls and place them on either side of the top of the cookie. Repeat until all the dough is used, spacing the cookies about 1 inch apart. Chill the baking sheet in the refrigerator for 20 minutes to help the cookies maintain their shape during baking.

Bake the Cookies: Remove the baking sheet from the refrigerator and place it in the preheated oven. Bake until the cookies are lightly golden brown on the bottom (20-23 minutes).

Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Add the Finishing Touches: Melt the chocolate chips in a microwave-safe bowl or measuring cup in 30-second intervals, stirring in between, until smooth (approximately 1 minute total). Transfer the melted chocolate to a piping bag or a freezer bag with a small corner snipped off. Pipe eyes and noses onto the cooled bear cookies. Let the chocolate set completely before serving. Store any leftover cookies in an airtight container.