Preheat the oven to 375°. In a stand mixer fitted with the paddle attachment, combine the browned butter, brown sugar, and granulated sugar. Begin creaming at medium-high speed. Continue mixing until the butter becomes soft, aerated, and fully combined with the sugars, 1 to 3 minutes.

Scrape down the sides of the bowl to make sure the mixture is homogeneous. Start adding the eggs, one at a time, and mix thoroughly, scraping down the bowl after each addition.

In a medium bowl, combine the flour, salt, baking soda, baking powder, and ground coffee. Whisk to evenly distribute the ingredients. Add all at once to the butter mixture then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

Combine the dough with the mixins of your choice. Once again, avoid overmixing the dough. Spray a large, rimmed baking sheet with nonstick spray and line with parchment paper. Scoop the dough into 2 ounce mounds using an ice cream scoop, cover with plastic wrap, and refrigerate the dough for at least 1 hour, ideally up to 3 days.

Remove dough from the refrigerator, uncover, and arrange eight dough balls on the baking sheet with room to spread. Bake 18 to 20 minutes, rotating the pan halfway through, until the cookies are golden brown and set around the edges. Repeat with remaining cookies. Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack. Enjoy warm or at room temperature.