Cut the butter into pieces and place into a skillet over medium heat. It’s easier to use a light colored wider skillet so you can watch the butter color closely as it cooks.

Stir the butter the entire time it cooks. This will help you keep it from burning and cook evenly.

Watch the butter closely once it has melted fully. Cook until it turns a light brown color and starts to smell nutty. Remove from the heat immediately.

Once the butter is browned, add a tablespoon or two of water to help it reach the 1 cup mark in a liquid measuring cup.

Let the butter cool to room temperature before proceeding.

Add the cooled butter to a mixing bowl with the granulated and brown sugar. Mix for 1 to 2 minutes until the sugar and butter have combined and are light and fluffy.

Scrape the sides of the bowl. Add the eggs, one at a time, mixing them fully into the batter.

Stir in the vanilla extract.

In a small bowl whisk together the flour, baking soda, salt, and espresso powder.

Mix the dry ingredients into the butter mixture, making sure to stir until all of the ingredients are incorporated, about 2 minutes.

Fold in the chocolate chips.

Spoon 1/4 cup amounts of the dough out onto a parchment lined baking tray, rolling them into circles if desired.

Chill the dough at least 4 hours before baking.

When ready to bake, preheat the oven to 350 degrees.

Place the cookie dough 2 inches apart on a cookie sheet.

Bake 12 to 14 minutes, or until the edges are just starting to brown.

Allow the cookies to cool on the cookie tray for 5 minutes before transferring to a cooling rack.