1-First Step: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even baking.

2-Second Step: In a large bowl, mix the cooled browned butter with the sugars until they’re well combined that’s your base for that amazing texture.

3-Third Step: Add in the egg, egg yolk, and vanilla extract, and beat everything until it’s smooth and creamy.

4-Fourth Step: Whisk together the flour, espresso powder, salt, and baking soda inocrats a separate bowl before folding them into the wet mixture.

5-Fifth Step: Gently stir in the chopped dark chocolate chunks, making sure not to overmix so your cookies stay soft and chewy.

6-Sixth Step: Pop the dough in the fridge for at least 30 minutes or even overnight to let the flavors mingle.

7-Seventh Step: Scoop the dough into 1-ounce balls and space them 2 inches apart on your baking sheet.

8-Eighth Step: Bake for 11 minutes until the edges are golden but the centers are still soft, then let them cool before digging in.

9-Final Step: Cool on the sheet before serving.