• Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
• Add dark brown sugar and granulated sugar to a medium bowl. Add espresso powder. Add cooled brown butter and mix until combined. Add vanilla extract and egg. Mix until combined.
• Add salt, baking soda, baking powder, and flour and mix until just combined. There should still be some streaks of flour visible.
• Stir in chocolate chips and chopped chocolate. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a couple of chocolate chips and chopped chocolate on top of each cookie.
• Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.

Cookie cup directions

• Make Cookie Dough. Follow the full recipe as until you reach the step of being ready to scoop out cookies.
• Press the Dough into Pans. Lightly grease a muffin or cupcake tin with cooking spray. Scoop a heaping 2 tablespoon portions and form into balls. Place one ball into each muffin cup. Flatten slightly, but not too much as they will spread while they bake.
• Bake the Cookie Cups. Bake cookie cups for 12-14 minutes. The center should look slightly under done. Remove from the oven and immediately use a small jar or bottom of tablespoon to press down on the cookie to form a well.
• Cool and then enjoy. Allow the cookie cups to cool completely in the pan before removing. Scoop favorite ice cream into the cups and top with any desired toppings and enjoy! Store leftovers in an airtight container at room temp for up to 3 days or in the refrigerator for up to 5 days.