1) To make the brown butter, melt 4 tablespoons of the chilled butter in a saucepan stirring frequently for 5 minutes until deep amber and dark brown bits have developed at the bottom. Pour into a heatproof bowl and let cool to room temperature.

2) While the brown butter cools, combine the flour, baking soda, salt, and coffee grounds in a small bowl. Whisk together until the coffee grounds are easily dispersed.

3) Once the brown butter has cooled, combine the softened butter, browned butter, granulated sugar, and brown sugar together in the bowl of a stand with a paddle attachment or electric mixer. Beat these ingredients together for 5 minutes until light, fluffy, and very pale in color.

4) Then add in the egg and vanilla and beat for another minute until no streaks of egg are visible. The consistency will be batter like.

5) Dump in the dry ingredients and mix on low just until the flour fully combines. Then fold in the oats and chopped chocolate.

6) Scoop the dough into scant 1/4 cup sized balls onto a baking sheet lined with parchment paper. Cover with plastic wrap and let chill in the fridge for 45 minutes. Preheat the oven to 350ºF.

7) Once chilled, place the cookie dough in the preheated oven and bakes for 12-14 minutes until they are lightly golden on the top. Let fully cool and enjoy!