Instructions

Brown Butter:

1. 
   In a skillet set over medium-high heat, melt the unsalted butter. Swirling the pan occasionally, continue to cook the butter. You must constantly stir or swirl. It should become foamy with a popping sound. This way we are removing dairy from our butter.
2. Continue to swirl the pan or stir until the butter develops a very nutty aroma and brown bits start to form at the bottom.
3. Once the bits are amber in color, remove them from heat and add two ice cubes.
   

Making Dough:

1. 
   With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.
2. Beat in the eggs, and vanilla, until combined. Whisk together the flour, baking soda, baking powder, instant espresso powder (optional) and sea salt in a separate large bowl.
3. Slowly add the dry ingredients to the wet ingredients and beat on low speed just until combined.
4. Add chocolate chips and mix on low speed until incorporated into the dough.
   

Resting:

1. 
   Now, you could make a cookie log, wrap it, and then slice cookies for baking, or use an ice cream scoop to make cookie dough balls and place it on the sheet then chill your dough for 24 hours in the fridge (After they chill you can place them in ziplock bag and freeze).
2. Trust me on this one. The dough needs to chill to be perfect, and 24 hours is perfect time for these cookies to be amazing.


Baking:

1. 
   Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place cookies on the pan, about 8 at a time (9x12 baking sheet), creating a bit of room for them to rise. I like adding a few extra chocolate chips on the top, but it isn't necessary.
2. If they are larger I will bake them for 20 minutes, if they are regular-size cookies, 17 to 18 minutes at 350F or until the edges begin to turn golden brown. They will look underdone in the middle but while they are cooling they will continue to cook.