Melt the Butter: In a medium saucepan over medium heat, melt the butter until golden brown, about 3-4 minutes.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dry Ingredients: In a small bowl, whisk together flour, espresso powder, cinnamon, baking soda, baking powder, and salt.

Combine Wet Ingredients: In a large bowl, mix the cooled brown butter with sugars, vanilla, and egg until smooth.

Create the Dough: Gradually add the dry mixture to wet until a rough dough forms, being careful not to overmix.

Add White Chocolate Chips: Fold in white chocolate chips until evenly distributed.

Shape the Cookies: Roll dough into 1.5-2 tbsp balls and place on the prepared baking sheet.

Bake the Cookies: Bake for 9-10 minutes until lightly golden around edges; cool slightly on the tray.

Cool Before Transferring: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.