Add the butter to a medium nonstick saucepan over medium-high
heat. Cook, stirring occasionally, until the butter turns dark
brown and smells nutty. Watch carefully so the butter does not
burn. Remove the pot from the heat.
Add the heavy cream to the butter and slowly. It may froth and
bubble. Set aside or chill until room temperature.
In a large bowl, combine the granulated and brown sugar,
espresso powder, salt, and baking soda.
Pour the brown butter into the sugar mixture and mix until
combined. Don’t worry if it looks separated.
In a small bowl, whisk together the eggs and vanilla. Pour into
the sugar and butter mixture and whisk until glossy and smooth.
Add the flour and fold with a rubber spatula to incorporate
until the dough has no visible flour streaks.
Fold the chopped chocolate & potato chips (optional) into
the dough until evenly distributed.
Using a large ice cream scoop or a ½ cup (65 g) measure, scoop
the dough onto a parchment-lined baking sheet. Wrap the baking
sheet in plastic wrap, but leave a small opening at the corner
of the tray. Let the dough rest in the refrigerator for at least
36 hours. This will allow the flavour to develop and the dough
to dry out a little as it rests, which will result in less
spread when it bakes.
When ready to bake, preheat the oven to 325°F (163°C). Line 2
baking sheet with parchment paper.
Arrange the cookies on the baking sheets, leaving at least 2
inches (5 cm) of space between the cookies and away from the
edges of the pan.
Bake for 18-20 minutes, until the cookies are golden brown with
crispy edges but still slightly soft in the center.
Immediately sprinkle the cookies with flaky sea salt. then let
cool completely. The cookies will be very soft at first but will
set after they are fully cooled.
