Mixed Nut Brown Butter Chocolate Chip Cookie Bars

To Make Clarified Browned Butter

• 250 g unsalted butter

To Make Mixed Nut Chocolate Chip Cookie Bars

• 1/2 cup (113 g) Clarified Browned butter (if cold)

OR

• 1/2 cup + 1 tbsp (113 g) Clarified browned butter (if in liquid form)
• 1& 1/2 cup (195 g) all purpose flour
• 3/4 tsp (3 g) baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 UK Medium-sized egg (50 g) At room temp
• 1/2 cup(100g) light brown sugar
• 1/4 cup (50 g)  caster sugar
• 1 tbsp clarified browned butter for toasting nuts
• 1/2 cup (90 g) dark & milk chocolate chips
• 1/4 cup (30 g) chocolate chunks + few more chocolate chips and chunks to sprinkle on top
• 1 cup mixed nuts, roughly chopped (Almond+ cashews + walnuts) + few more to sprinkle  on top

TO MAKE CLARIFIED BROWNED BUTTER

1. Cut the butter into slices and place in a small heavy bottom pan. Place the pan on medium heat and let the butter melt. Once it melts, turn the heat to low and let it simmer. You will observe white foam on top and then it starts bubbling (keep stirring frequently). Wooden spoon is better for stirring but you can also use regular spoon.
2. The cooking time will depend on how much butter you are using. Continue to cook the butter. Watch carefully as light brown specks start to form and setting at the bottom of the pan(these are the caramelised milk solids). You will feel the nutty aroma. At this point, you need to be extra careful and keep an eye on it because milk solids can burn easily (from brown to black). When these specks change their colour from light brown to deep brown colour, immediately remove from the heat. The whole process from start to end may take about 10-15 minutes.
3. Let it cool for few minutes then strain it into a glass jar through fine mesh strainer or cheese cloth. Clarified browned butter is ready to use. It is in brown colour but will become light yellow as it cools. It has ridiculous nutty flavour with an amazing aromatic smell. It’s very easy to make at home.
4. This recipe makes approximately 1 cup of clarified browned butter (caramelised desi ghee).

TO MAKE MIXED NUT CLARIFIED BROWNED BUTTER CHOCOLATE CHIP COOKIE BARS

1. Lightly grease a 9” or 8” square baking pan with butter, line with parchment paper leaving  overhang on all sides, then grease the parchment paper with butter and set aside.
2. Heat a pan on medium heat, add 1 tbsp clarified browned butter and toast roughly chopped almond, cashews and walnuts for about 1-2 minutes or until the nuts become fragrant and light golden in colour. Stir occasionally. Remove from heat and let them cool.
3. In a medium bowl, sift together the flour, salt, baking soda and baking powder, set aside.
4. In a large bowl whisk together the melted butter (warm), light brown sugar, caster sugar and vanilla extract. Then add in the egg and whisk again for about one minute or until you get a pale and fluffy mixture.
5. Add in the dry ingredients and mix gently until just combined. Finally fold in the chocolate chips ,chocolate chunks, toasted almonds, cashews and walnuts (roughly chopped). Reserve some of each to decorate on top of the dough. I used almond, cashews and walnuts but you can use any nut of your choice like pecans, peanuts or hazelnuts.
6. Transfer the cookie dough into the baking pan and smooth it out into an even layer, using a spatula. Sprinkle the reserved nuts, chocolate chips and chocolate chunks on top, gently press them into the cookie dough.
7. Cover the baking pan and chill in the fridge for about 20-30 minutes.
8. Bake in the preheated fan oven at 160C/320F (for conventional oven: 180C/350F) for 20-22 minutes or until light golden on top and edges are set and golden brown or tooth pick inserted into centre of the bar comes out with few crumbs.
9. If you want soft and chewy bars, they should look slightly under baked and decrease their baking time by 1-2 minutes. If you want extra firm and crispy bars, you may want to bake them for extra 1-2 minutes but it will give you the less chewy bars.
10. Allow to cool in baking pan for at least 15-20 minutes then remove from the baking pan using overhang parchment paper. Place on the kitchen counter or cutting board to slice into individual bars. To get the perfect cut, dip your knife in hot water and tap it dry with tissue paper before each cut.‍

NOTES

1. You can store clarified browned butter at room temperature in an airtight container for 1-2 months depending upon the environmental conditions. Container should be clean and dry. You can store it in the fridge up to 6 months.
2. Freshly baked cookie bars are the best but you can store any leftover bars.
3. Cool them completely then store in an airtight container for up-to 3 days at room temp. for up-to 6-7 days in the fridge. Bars will harden little but in the fridge, so warm them in the microwave just for 15-20 seconds to soften them.
4. You can freeze them for up to 2 months in a freezer safe bag. Just reheat your frozen bars in the oven for 2-3 minutes.