Execution:

1. how to brown butter:

• Place cubed butter in a saucepan over medium heat.

• Let cook until it starts to boil and foam.

• Whisk until the foam starts to subside.

• The butter should be golden brown with a sweet, rich nutty aroma. The best way to tell if its perfect is the smell, if its burnt it will smell burnt and acrid.

• Let cool to room temperature.

2. mix dry ingredients.

• Combine all-purpose flour, cake flour, salt, cinnamon, baking powder, cornstarch in a mixing bowl and whisk thoroughly.

3. mix wet ingredients.

• Combine white sugar, dark brown sugar and espresso powder to a bowl and set aside.

• Add the softened butter and brown butter to a mixing bowl, while mixing on low with a hand/stand mixer, slowly incorporate all of the sugar mixture, once all the sugar is added increase the speed to medium. Continue to cream the butter and sugar until the mixture becomes slightly pale and has a light, fluffy texture. This takes about 3-4 minutes. Do not overmix as this will cause your final product to become greasy.

• If your butter is too warm or too cold it won’t cream, it has to be between 60-65°F.

• The texture should be ‘sandy’ in between your fingers and the mixture should be light and fluffy.

• Add the whole egg, followed by the yolks while continuing to mix.

• Add the chocolate and half of the dry ingredients, fold to combine.

• Add the other half once the first half is incorporated.

• Cover the bowl with plastic wrap and let sit in the fridge for at least 1 hour, preferably 1-2 days.

4. bake.

• Weigh and form each cookie into an 85g ball and place onto a parchment-lined baking tray.

• Bake at 425°F for 10-13 minutes, or until the cookies have become browned on the top.

• Remove from the oven and let cool on the baking tray for a couple minutes and place onto a cooling rack for atleast 5-10 minutes.

5. storage.

• Store in an airtight container at room temperature for 5 days, or refrigerator for 1-2 weeks.