To start, make the browned butter. Place the butter in a pot on medium low heat, stirring every few minutes. Keep the heat stable for 5-10 minutes (depending on temperature) until the butter begins to brown. It will start foaming a little, and you will notice little brown pieces starting to show. The mixture is done when you can smell the nuttiness of the butter and it is a light amber color. Allow butter to cool for 30 minutes before making cookie dough.

Once your butter has come down to room temperature, add to a stand mixer or bowl using a hand mixer. Add in sugar and brown sugar, and beat until the mixture becomes a lighter color and is fluffy. This can take up to 5 minutes - but I promise it's worth it!

Add in eggs, vanilla pudding mix, coffee, coffee granules, vanilla extract, salt, and baking soda. You may need to scrape down the side of the bowl a few times to ensure that the mixture is fully incorporated.

Add in the flour and mix until just combined, you definitely don't want to over-do it at this part or you'll end up with flat cookies.

Using a spatula, mix in the chocolate chips (I used chocolate chunks for this recipe because I like they way they look).

Using a cookie scoop, measure out equal sized cookie dough balls, and place on a greased cookie sheet (don't worry about spacing them out here - just load them all on one).

Allow the cookie dough to chill in the fridge for up to 8 hours (covered in plastic wrap if it's going to be on the longer side) and a minimum of 30 minutes. Then preheat your oven to 350 degrees F. Bake the cookies for 8-10 minutes or until the edges start to turn that pretty golden brown.

Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer to a wire cooling rack to finish cooling.

Enjoy!