Soft and chewy, these brown butter chocolate chip cookies have so much flavor with dark chocolate chips and a hint of coffee.

Over medium heat, let the butter meltdown. Once melted, let it cook further for around 3-4 minutes

Stir occasionally until the milk solids in the butter have caramelized into a golden amber color and the butter smells nutty.

Pour the hot butter into a mixing bowl, including all the caramelized solids at the bottom of the pan

Allow it to cool down for 10 minutes before continuing with the recipe.

To the butter add the sugar, espresso powder, vanilla, and egg and beat it together until well combined.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

Stir it into the cookie dough mixture, then add the chocolate chips.

Roll the cookie dough into balls using around 2 tablespoons of dough for each.

Space them out generously on parchment paper-lined cookie sheets.

Bake the cookies for around 11-12 minutes until they have puffed and the edges have cooked.

While the cookies are still hot from the oven, sprinkle them with flaky salt.