Melt 6 tablespoons of unsalted butter in a small saucepan over low heat, stirring occasionally. Cool for about 5 minutes.

Whisk together 2 large eggs, 1 cup of whole milk, and the cooled melted butter in a large mixing bowl until well combined.

Sift together 2 cups of all-purpose flour, 2 tablespoons plus 2 teaspoons of granulated sugar, 1 ¼ teaspoons of baking powder, and ¾ teaspoon of kosher salt in a separate bowl.

Carefully pour the wet mixture into the dry ingredients and gently stir until just combined; a few lumps are okay.

Allow the batter to rest for 5 to 10 minutes at room temperature.

Preheat a non-stick skillet over medium-low heat. Add a small pat of butter and pour ¼ cup of batter for each pancake, sprinkling chocolate chips on top.

Cook until bubbles form on the surface, about 2 minutes, then gently flip and cook for another 1 to 2 minutes.

Transfer the cooked pancakes to a warm platter, cover, and serve warm topped with butter and maple syrup.