In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring frequently.

In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoons of espresso powder, and 2 teaspoons of Vietnamese cinnamon. Whisk these dry ingredients together until well blended.

In the bowl with the cooled browned butter, add ¾ cup of granulated sugar and ¾ cup of dark brown sugar. Beat together until smooth, then incorporate 1 large egg and 1 teaspoon of vanilla extract.

Gently fold the dry ingredients into the butter-sugar mixture, leaving some traces of flour visible. Fold in 1 cup of dark chocolate chips until evenly distributed.

Cover the dough with plastic wrap and refrigerate for about 45 minutes.

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

Once the dough has chilled, use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets, spacing them 2 inches apart.

Place the baking sheets in the preheated oven and bake for 14-16 minutes, until the edges are light brown and the centers remain slightly soft.

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