Brown the butter, let it cool to room temperature
Add the sugar and maple syrup, mix
Add the eggs, mix
Add the vanilla and creme fraiche, mix
Add the flour and baking soda, gently fold with a rubber spatula
Add the chocolate, gently fold some more
Scoop 2 tbsp cookie balls on a sheet
Refrigerate for 2-4 hours
Bake at 325°F for 12-14 minutes
