Instructions

• Brown the butter: place the 8 ounces unsalted butter in a small saucepan over medium heat. Stir almost constantly for about 6–7 minutes, until the milk solids turn golden-brown and the butter smells nutty. Remove from heat.
• Transfer the browned butter to a heatproof bowl, scraping the browned bits from the pan into the bowl. Let the butter cool until it reaches room temperature — about 1–2 hours at room temperature, or 30–60 minutes in the refrigerator—checking so it is no longer liquid and makes a slight indentation when pressed.
• Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
• In a large bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cardamom, 1 teaspoon espresso powder, 1/4 teaspoon ground cinnamon, and 1 teaspoon baking soda. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, combine the cooled browned butter, 1 cup dark brown sugar (packed), and 1/2 cup granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
• Add 3 teaspoons vanilla extract and mix just until combined.
• Add the 2 large eggs, one at a time, beating about 15 seconds after each addition until incorporated.
• Turn the mixer off. Using a wooden spoon or sturdy rubber spatula, fold the dry ingredient mixture into the wet ingredients, stirring only until the flour begins to disappear and no large streaks remain. Do not overmix.
• Fold in the 12 ounces roughly chopped semi-sweet or dark chocolate and the 1/3 cup finely chopped coffee beans until evenly distributed.
• Portion the dough: scoop 3-tablespoon-sized portions (about just under 1/4 cup) and roll each between your palms into a ball. Place the dough balls on the prepared baking sheets, leaving about 2–3 inches between each to allow for spreading.
• Bake the cookies one sheet at a time in the preheated 375°F oven for 9–10 minutes, or until the edges are golden but the centers still look soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes. Transfer cookies to a wire rack to cool completely.