3 tbsp. brown sugar + 3 tbsp. white sugar (mixed together)
Preheat oven to 350 degrees
In a small pan, heat the butter over medium-low heat, swirling the pan often until the mixture becomes a light golden brown. Immediately remove from heat and allow to cool until semi-solid and soft. (Note: I quickly cooled my brown butter by pouring it into a large mixing bowl and placing it in the freezer for ten minutes).
Cream together the butter and 1 3/4 cups dark brown sugar until smooth.
Add egg + egg yolk, vanilla, and maple syrup, and mix well.
In a separate bowl combine the flour, salt, baking soda and baking powder.
Add the dry ingredients to the wet ingredients and stir until well combined.
Roll tablespoon sized balls of cookie dough in the remaining brown sugar + white sugar mix and place on a parchment paper lined baking sheet.
Bake 10-12 minutes until edges are lightly golden brown. Allow to cool.