Prepare Brown Butter: Melt unsalted butter in a medium saucepan over medium heat for 3-4 minutes until golden brown.

Mix Dry Ingredients: Whisk together flour, espresso powder, cinnamon, salt, baking powder, and baking soda in a bowl.

Combine Wet Ingredients: In a large mixing bowl, mix cooled brown butter, sugars, and vanilla until blended. Add egg and stir until combined.

Form Dough: Fold dry mixture into wet ingredients gently. Stir in white chocolate chips until evenly distributed.

Shape Cookies: Roll dough into 1.5-2 tablespoon-sized balls and place on a lined baking sheet.

Bake: Preheat oven to 350°F (175°C) and bake cookies for 9-10 minutes until slightly puffed.

Cool: Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.