Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place the butter in a saucepan over medium heat. Allow it to melt and continue cooking while stirring occasionally until golden brown specks form and the butter smells nutty. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the browned butter, brown sugar, granulated sugar, and espresso powder. Stir until the mixture is smooth and well combined.

Add the eggs and vanilla extract to the bowl. Using a hand mixer, beat the mixture until it becomes lighter in color and slightly thicker in texture.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually fold the dry ingredients into the wet ingredients using a spatula until the dough just comes together and no dry flour remains.

Fold the chocolate chips into the dough until evenly distributed.

Spread the cookie dough evenly onto the prepared baking sheet, forming a layer about ½ to ¾ inch thick.

Place the pan in the freezer for 30 minutes so the dough firms up.

Remove the chilled dough and use a knife or crinkle cutter to slice it into thin strips shaped like fries.

Arrange the cookie fry strips slightly spaced apart on the baking sheet.

Bake for about 10 minutes, or until the edges are lightly golden brown.

Allow the cookie fries to cool on the baking sheet for several minutes before transferring them to a cooling rack.