1. Cream the butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy.

2. Add the maple syrup, egg, and vanilla extract. Beat until smooth.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Slowly add the dry ingredients into the wet mixture, mixing until just combined.

5. Cover and chill the dough for 30 to 60 minutes.

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. Scoop dough into balls and space them on the sheet.

8. Bake for 9–11 minutes until edges are golden and centers are soft.

9. Let cool on the sheet briefly, then transfer to a cooling rack.

10. Melt white chocolate in a double boiler or microwave in short intervals.

11. Dip half of each cooled cookie into melted white chocolate and place on parchment.

12. Sprinkle flaky sea salt on the white chocolate before it sets (optional).

13. Allow the chocolate to set at room temperature or refrigerate briefly.