1. Brown the butter in a saucepan over medium heat until golden bits form and it smells nutty, then pour it into a mixing bowl and cool for 10 minutes.

2. Whisk the brown sugar, granulated sugar, and maple syrup into the cooled browned butter until smooth and glossy.

3. Add the egg yolk, vanilla extract, and maple extract, then whisk until fully combined.

4. In a separate bowl, whisk the flour, baking soda, cornstarch, fine sea salt, and cinnamon.

5. Stir the dry ingredients into the wet ingredients until a soft dough forms.

6. Cover and chill the dough for at least 45 minutes.

7. Preheat the oven to 350°F and line baking sheets with parchment paper.

8. Scoop the dough into 1 1/2-tablespoon balls and place them a few inches apart.

9. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.

10. Cool the cookies on the baking sheet for 8 minutes, then move them to a wire rack to cool completely.

11. Melt the white chocolate with coconut oil or shortening until smooth.

12. Dip half of each cooled cookie into the melted white chocolate and place on parchment paper.

13. Sprinkle with flaky salt while the chocolate is still wet, then let the cookies set before serving.