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In a saucepan over medium heat, melt the butter and swirl frequently. Watch carefully, butter will begin to foam and change from bright yellow to golden brown, then finally a toasty brown. When it reaches this color and smells of a nutty aroma, remove from the heat and transfer to a heat-proof bowl. Pop in the freezer for 10 minutes to cool briefly. |
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Pre-heat oven to 350 degrees. Prepare a 9x13 baking dish parchment paper or nonstick cooking spray. |
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In a mixing bowl, combine the brown butter and brown sugar. Mix well and add the eggs and vanilla and mix until smooth. Carefully fold in the flour and salt until just combined. Add the white chocolate and chopped nut mix and stir in to ensure even distribution. |
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Put dough into prepared dish and use a spatula to spread evenly. Top with more white chocolate chips. Bake for ~25 minutes, until the tops are just set. They should still be very chewy and slightly under-done to provide the cookie-dough like texture. |
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