Place the brown butter in a saucepan and let it melt on low heat for 10 minutes. Take off from the heat and add the coffee powder in the melted butter. Cover the pan with a lid and let it sit in the room temperature for at least 1 hour. After the coffee is infused into butter, strain the coffee powder from the melted butter.
Place melted coffee-butter infusion in a bowl and add sugar, molasses, and egg. Stir until smooth.
Add flour, baking soda, and fine salt and stir until soft cookie dough forms. Add roughly chopped chocolate and stir until combined.
Chill cookie dough in the fridge for at least one hour.
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line baking tray with baking paper.
Roll balls of cookie dough, approximately 1.5 tablespoons each, using your hands or a scoop, leaving room for the cookie to spread. Sprinkle some sea salt on the top of each cookie.
Bake cookies for 10-11 minutes. While the cookies are still warm, add a few extra chocolate chips on top.