Preheat oven to 350°F. Melt butter in a large sauté pan or skillet over medium heat until golden brown.

Remove from heat and add vanilla extract, coffee extract, and cinnamon.

In a separate bowl, combine flour, salt, cocoa powder, and baking powder.

Add brown sugar and white sugar to the brown butter mixture and stir to combine. Then add both eggs, one at a time.

Add chocolate chips to your bowl of dry ingredients, saving a handful for topping. Mix the chips into the flour mixture with a spatula to coat.

Fold your dry ingredients and chips into the egg and brown butter batter until no streaks remain.

Scoop 8 portions of batter onto two parchment-lined baking sheets, spreading 2-3” apart. Top each with a few chocolate chips and a sprinkle of turbinado sugar.

Bake for 15 - 18 minutes until light and fluffy. Cakes will spring back when pressed.