Melt the butter in a medium-sized saucepan over low/medium heat. Once it melts, turn the heat to medium and keep stirring and scraping the sides constantly until the butter begins to turn golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the cooled brown butter and sugars and beat until combined. Add in the eggs and mix well.

Place Lions Brew grounds into a spice grinder. Grind into a fine powder then sift to remove any grounds that may remain that are too large and/or hard.

In a separate bowl, whisk together flour, ground and sifted Lions Brew Original Dark Roast, cornstarch, salt and baking soda. Mix the dry ingredients into the wet until everything comes together.

Chill the cookie dough for 30 minutes (Don't skip this step).

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

Scoop by one teaspoon-sized portions. Roll the dough into balls, and place them 2" inches apart on baking sheet.

Bake for 11 minutes, or until the edges are just golden brown.

Let them cool for a few minutes on the baking sheet before removing.