Step 1

In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color. (For me this takes about 10 minutes!) Scrape all of the butter into your mixing bowl.

Step 2

Stir the espresso grounds then set the bowl aside to cool to room temperature. (In my kitchen, this takes about 20-30 minutes!).

Step 3

Whisk in the sugar and brown sugar for one minute until combined.

Step 4

Whisk in the egg, egg yolk, and vanilla.

Step 5

Fold in the flour, baking soda, salt, and chocolate until just combined.

Step 6

Scoop the dough onto a parchment-lined baking tray. Then chill the tray in the freezer for at least 3-4 hours (overnight for the best flavor and texture!).

Step 7

When you are ready to bake, preheat the oven to 350 F/180 C. Bake the frozen cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden but the middle is still pale and puffy.

Step 8

Let the tray cool on a wire cooling rack and enjoy!