Step 1

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 2–3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl with remaining 4 tablespoons butter, instant espresso and cardamom. Stir to combine and melt butter; set aside for 15 minutes.

Step 2

Meanwhile, adjust oven rack to middle position and heat oven to 350ºF (176ºC). Line 2 baking sheets with parchment paper.

Step 3

Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

Step 4

Add brown sugar, orange zest, and salt to bowl with cooled butter; whisk until no sugar lumps remain, about 30 seconds.

Step 5

Add egg, yolk, and vanilla and whisk until fully incorporated and pale in color, about 1 minute.

Step 6

Scrape down sides of bowl with a rubber spatula, then add flour mixture and mix until just combined. Give dough a final stir with rubber spatula to ensure no flour pockets remain.

Step 7

In a shallow bowl or plate combine turbinado and 1 teaspoon kosher salt.

Step 8

Using ¼ cup measure (#16 scoop, 2-ounce scoop, or 65-70 grams per ball), scoop dough and roll into balls. Working in batches, toss dough balls in turbinado sugar mixture and roll to coat; transfer 5 dough balls to prepared baking sheet, spacing them 2–3 inches apart.

Step 9

Bake, one sheet at a time, until cookies are still puffy and edges have just begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 11–12 minutes, rotating baking sheet halfway through baking. Do not overbake.

Step 10

Repeat rolling, coating and baking with remaining cookie dough.

Step 11

Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.