In a heavy bottom saucepan (I use my cast iron skillet), melt the butter. Once it has melted and the crackling stops, stir occasionally and watch it carefully. Butter can burn easily. Cook until the butter turns brown and smells nutty. Full browned butter recipe and how-to here!

Let butter cool slightly, and pour into another bowl.

Add white sugar, brown sugar, and stir until combined.

Add eggs and vanilla, stir until combined. Set aside until fully cooled.

Line cookie sheets with parchment paper.

While your butter and sugar mixture cools completely, in a separate bowl combine flour, baking powder, baking soda, salt, and espresso. Mix until well combined.

Once the butter sugar mixture is fully cooled, add it to the flour mixture and mix.

Add the chocolate chips. Mix until well combined.

If the dough is firm enough to work with, scoop the dough out into balls (about 2 inches) onto your lined baking sheet.

Refrigerate 1-2 hours before baking. DO NOT SKIP THIS STEP!

If the dough is too soft to work with, refrigerate for 1 hour, scoop into balls (about 2 inches), then refrigerate for another hour before baking.

Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. Let them cool for 5 min on the baking sheet before placing cookies on a cooling rack to cool completely.

Enjoy and share if there are any left!