Place unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally for about 8 to 10 minutes until golden brown.

Pour into a mixing bowl and allow to cool for approximately 5 minutes.

Add pure maple syrup and dark brown sugar to the cooled brown butter and whisk until smooth.

Incorporate vanilla extract, maple extract, ground cinnamon, ground nutmeg, and salt into the sweet mixture and stir until blended.

Gradually add all-purpose flour and baking powder, mixing until a smooth dough forms.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

Scoop out a tablespoon of dough, roll into a ball, flatten slightly, and place on the baking sheet.

For each bear snout, take a smaller piece of dough and press it onto the larger flattened ball for the snout and smaller pieces for ears.

Chill the baking sheet with shaped cookies in the refrigerator for 20 minutes.

Bake for 20 to 23 minutes until edges are slightly browned.

Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Melt chocolate chips and pipe eyes and noses onto bears, then allow to harden.