Browned Butter Chocolate Chip Cookies

INSTRUCTIONS

1. In a saucepan or small pot put butter over medium heat, stirring often, until it foams, then browns, 5-8 mins. Scrape into a large bowl and leave until cool to the touch, about 10-15mins.
2. Preheat BBQ with convection tray to 200 degrees (medium-high)
3. In a separate bowl whisk the Plain flour, Baking soda and salt, set aside.
4. In the bowl of a stand mixer add both brown and white sugars then the cooled brown butter. Beat on medium speed until incorporated.
5. Add the eggs, one at a time and the vanilla. Increase mixer speed to medium-high and beat until mixture lightens and begins to thicken.
6. Reduce mixer speed to low; add dry ingredients and mix until just combined. Mix in chocolate chips with a rubber spatula. Let dough sit for at least 30mins in the fridge (overnight is better)
7. Roll the cold dough into 25g balls and place on a lined baking tray leaving about 5cm in between each. Do not flatten as they will spread while cooking.
8. Bake cookies in pre-heated BBQ until edges are golden brown but centres are still soft, 8-11mins. Sprinkle with flakey salt and transfer to a wire rack to completely cool.