These cookies are chewy on the inside and crispy on the outside!

The espresso gives a perfect balance to the sugar & butter. This together with big dark chocolate chunks gives a cookie satisfaction.

First make a ‘beurre noisette’. Melt the butter on a medium high heat and let it bubble and foam until lightly browned specks forming on the butter of the pan (you’ll also smell a nutty aroma). Turn off the heat and let it cool down.
In a large bowl, combine the granulated and light brown sugar, espresso powder, salt, and baking soda.
Pour the brown butter and vanilla into the sugar mixture and mix until combined.
Add the eggs into the sugar and butter mixture and whisk until glossy and smooth.
Add the flour and fold with a rubber spatula to incorporate.
Fold the chopped chocolate into the dough until evenly distributed.
Let the dough rest in the refrigerator for at least 24 hours. This will allow the flavour to develop (you can skip this step and bake them immediately).
Preheat the over to 180°C
Line 2 baking sheets with parchment paper and scoop on each sheet 12 cookies. Give them some place in between because they will spread out.
Bake the cookies for 10 minutes. The cookies will look pale and puffed up, but should be golden around the edges. While they are warm, sprinkle with some sea salt & enjoy!