In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring occasionally until golden and bubbly, about 5-7 minutes. Let it cool for about 10 minutes.

Whisk together 2 ¼ cups of all-purpose flour, 1 tsp of baking soda, ½ tsp of salt, 1 tsp of espresso powder, and 2 tsp of Vietnamese cinnamon in a large mixing bowl.

In a bowl with the cooled browned butter, mix ¾ cup of granulated sugar and ¾ cup of dark brown sugar until well combined. Stir in 1 large egg and 1 tsp of vanilla extract.

Gradually fold the dry mixture into the wet mixture using a spatula, being careful not to overmix. Gently fold in 1 cup of dark chocolate chips.

Cover the dough with plastic wrap and refrigerate for 45 minutes to prevent spreading.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 14-16 minutes until the edges are lightly browned but the centers remain soft. Let cool on the sheets for about 10 minutes before transferring to a wire rack.