Brown the butter in a medium saucepan over medium heat for 3-4 minutes until golden brown and nutty.

In a small bowl, whisk together the flour, espresso powder, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine browned butter, granulated sugar, brown sugar, vanilla extract, and egg until smooth.

Slowly mix in the dry ingredients until just combined. Fold in white chocolate chips.

Preheat the oven to 350°F (175°C) and shape dough into balls, placing them on a lined baking sheet.

Bake for 9-10 minutes or until puffy with a soft center. Cool on the tray for 5 minutes before transferring to a rack.

For perfect shape, swirl a glass over warm cookies right after baking.