The Delicious Crescent

0 Make Brown Butter:
In a small saucepan, melt butter over medium heat. Stir frequently until the butter foams, the milk solids brown, and it develops a nutty aroma. Transfer immediately to a bowl and let cool [timer minutes=5]5–10 minutes[/timer].
1 Mix Wet Ingredients:
In a large bowl, whisk together cooled brown butter, sugar, maple syrup, eggs, and vanilla until smooth.
2 Mix Dry Ingredients:
In another bowl, whisk together almond flour, baking powder, salt, psyllium, and cornstarch.
3 Combine & Fold:
Gently stir dry ingredients into wet until a soft dough forms. Fold in chocolate chips/chunks and walnuts (if using). Do not overmix after adding chocolate.
4 Chill the Dough:
Cover and refrigerate for [timer minutes=30]30–60 minutes[/timer] to firm up and maintain thickness while baking.
5 Preheat Oven:
Heat to 375°F. Line a baking sheet with parchment paper.
6 Portion the Dough:
Divide into 8 large balls (~175 g each) (see notes for smaller cookies). Keep tall and rounded, don’t flatten. When forming the dough balls, gently bring the dough together. Do not smooth the edges — the rough surface area helps create the crispy edges.
7 Bake:
Bake [timer minutes=10]11-14 minutes[/timer] (see notes for smaller cookies), until tops are golden, centers are just set, and edges begin to brown. Don't over-bake. Centers will look slightly underdone.Tip: If cookies remain too tall, gently tap them with the back of a wooden spatula at about ⅔ of the baking time to lightly flatten. 
9 Cool Before Handling:
Let cookies cool on the pan for [timer minutes=10]10–15 minutes[/timer], as almond flour cookies are delicate. They will firm up as they rest.
10 Storage & FreezingRoom Temp: Store cookies in an airtight container for up to 4 days. If they soften, rewarm in toaster oven at 300°F for 5 minutes.Freeze Dough: Portion unbaked dough into balls and freeze. Thaw at room temperature before baking.Freeze Baked Cookies: Let cool completely, then freeze. Rewarm in toaster oven at 300°F for 5–7 minutes before serving.