Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously for about 5–7 minutes.

Mix Dry Ingredients: Whisk together 2 ½ cups of flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon espresso powder, and 2 teaspoons Vietnamese cinnamon.

Combine Sugars and Butter: In a large mixing bowl, add cooled brown butter, ¾ cup granulated sugar, ¾ cup dark brown sugar, and ¼ cup light brown sugar. Beat until creamy.

Add Wet Ingredients: Crack in 1 room temperature egg and pour in 1 teaspoon vanilla extract into the sugar mixture. Mix until smooth.

Fold in Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Add Chocolate Chips: Fold in 1 ½ cups of dark chocolate chips evenly throughout the dough.

Refrigerate Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 45 minutes.

Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

Shape Cookies: Portion the chilled dough onto the baking sheets, spacing them about 2 inches apart.

Bake: Bake for 14–16 minutes, or until the edges are lightly brown and the centers are still soft.

Cool: Let the cookies rest on the baking sheets for 10 minutes before transferring to a cooling rack.