Start by browning the butter. I walk through the entire browning process here.

When it’s done, pour it into a glass measuring cup. Scrape down the bottom of the pan because you don’t want to miss those brown bits at the bottom. Make sure it measures 1 cup. If it’s a little over, take some out. If it’s a little under, add some water.

Place it in the fridge to cool down. Don’t leave it in for more than 30 minutes. It should be a liiiiittle warm to the touch but not hot.

While the butter chills, chop the chocolate.

Then, combine the flours, salt, and baking soda in a bowl and set aside.

In a large bowl, mix together the sugars, espresso powder, and cooled brown butter. It will not be smooth, but do your best to combine the ingredients.

Mix in the vanilla, lemon juice, and eggs. Finally, slowly incorporate the dry ingredients until the dough comes together – careful not to over mix. Fold in the chocolate.

Using a large 2 oz cookie scoop, scoop out the cookie dough onto a cookie sheet lined with wax paper to prep for the fridge. Recipe makes 12-13 large cookies. Refrigerate uncovered for at least 4 hours but preferably overnight.

Once chilled, preheat the oven to 350F and bake the cookies for 12-14 minutes. Space the cookies about 2 inches apart. You’re looking for golden brown edges and a pale doughy center.

Sprinkle with some sea salt when they’re fresh from the oven then transfer to a cooling rack. Doing it while they are still warm helps the salt stick. Careful when transferring as the cookies will still be soft.

Cool completely before eating. Enjoy!