Prepare Brown Butter

1. Add the butter to a heavy bottom saucepan over medium heat. Stirring constantly with a heat proof spatula, cook until you start to see brown specks and smells nutty. Immediately remove from the heat and pour into a large heat-proof mixing bowl. Set aside to cool to room temperature. 

Make the Cookies

1. In a medium bowl, add the all purpose flour, bread flour, almond flour, baking powder and baking soda, and whisk together. Set aside.  
2. To the cooled browned butter, add the brown and cane sugar and whisk together.
3. Pour in the aquafaba, soy sauce, ground coffee and vanilla extract and whisk until well combined.
4. Add the dry ingredients and fold it in with a spatula until just combined (some small streaks of flour is okay). 
5. Fold in the chocolate chips until batter is fully combined. 
6. Using a large cookie scoop, portion out the dough and place them on a lined baking tray. Cover and refrigerate for at least 3 hours, preferably overnight.
7. Pre-heat the oven to 350 F (180 C). 
8. Once the oven is ready, remove the cookie dough from the fridge and place on a lined baking tray about 3 inches apart. The cookie dough should feel firm, but not solid. If you find the cookie dough to be soft, place in the freezer for 5-10 minutes until firm (this helps with overspreading that may occur depending on the type of dairy free butter used). Bake for 11-15 minutes until the edged are slightly browned.
9. Remove from the oven and tap the baking tray on the counter for a ripple effect and remove the puffing of the cookies. 
10. Allow the cookies to rest on the baking tray for 5 minutes before transferring them onto a wire rack. Top with fancy salt and enjoy!