Start by browning the butter. Add butter to a large skillet over medium heat and whisk constantly. The butter will begin to crackle and foam. After 2-3 minutes, the butter will begin to turn golden amber color. Remove from heat as soon as butter begins to brown and give off nutty aroma. Pour into a glass bowl and set aside to cool for 15 minutes.

Once butter has cooled a bit, add in sugar and use a handheld mixer on medium speed to combine until creamy. Beat in the maple syrup, milk, and extracts.

Add flour, corn starch, baking soda, and salt. Combine on low speed until a soft dough forms. Fold in chopped chocolate and caramel chips. Cover bowl with plastic wrap and refrigerate for at least 1 hour (ideally, overnight).

Preheat the oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough on to a lined baking sheet. Top dough with a few more pieces of chopped chocolate, if desired. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven.

Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. (Optional): finish off with a pinch of flaky sea salt!