In a frying pan over medium heat, melt the butter. Keep stirring until the butter starts to foam and the milk deposits separate. Let the butter turn amber. Remove from heat immediately. This part happens quickly.
1 cup Unsalted butter
Pour the brown butter into a glass liquid measuring cup. Stir in ⅛th cup of espresso powder. Let it sit for 10-15 minutes. Use a fine mesh sieve and run the butter through it. Toss the chunks.
¼ cup Espresso powder
Preheat the oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
In a mixing bowl, sift the flour, baking powder, baking soda, remaining ⅛th cup espresso powder, and salt.
2 ¼ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a separate bowl, mix the browned butter, brown sugar, and sugar. Mix until smooth. Add in vanilla, eggs, and egg yolks. Mix until combined.
1 ¼ cup Brown sugar, ⅓ cup White granulated sugar, 2 Large eggs, 2 teaspoon Pure vanilla extract, 2 Egg yolk
Add in the dry ingredients. Mix until just combined. Next, add in the chocolate chips.
1 ¾ cup Chocolate chips
Use a 3oz cookie scoop to scoop the dough. Use a heaping scoop. Line the cookie sheet with 6 large cookie dough balls.
Bake for 13-16 minutes. The cookies are done baking when the edges are golden brown and middles are slightly underdone. Let the cookies sit on the pan for 5 minutes. Top with extra chocolate chips. Transfer to a cooling rack.