Begin by melting a cup of unsalted butter in a medium saucepan over medium heat until brown.

In a large mixing bowl, combine ¾ cup of brown sugar and ¾ cup of white sugar. Add the slightly cooled brown butter.

Mix in 1 teaspoon of vanilla extract and 2 large eggs, whisking thoroughly after each addition.

In a separate bowl, whisk together 2.5 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. Add optional espresso powder.

Gradually mix dry ingredients into wet ingredients until a dough forms.

Fold in 1.5 cups of chocolate chips until well distributed.

Portion out dough onto a lined baking sheet using an ice cream scoop, about 2 inches apart.

Preheat oven to 375°F (190°C) and bake cookies for 11-12 minutes.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.