Melt the butter in a small pan at low flame until it turns brown. This process will take around one minute.

Now take a big mixing bowl and add brown sugar, jaggery powder and cooled down butter. Whisk nicely.

Now add wheat flour and sieve it to incorporate air so that the cookies made are not very heavy.

Also add baking soda, baking powder, chocolate chips and chocolate shards. Mix them nicely to make a dough.

Now shape your dough balls into desired shape. I am pressing it very lightly downwards because I like a bit thick cookies but if you desire thin cookies then press it accordingly or give any shape with the help of a cookie cutter because now is the only time to set these cookies in a desired shape. Put few chocolate chips on top.

Now we will keep this tray in the refrigerator for minimum 30 minutes. Setting time depends totally upon your voltage if you have decent voltage and no power cut off then 30 minute is sufficient otherwise minimum one hour.

Please do not skip the above step because setting cookies in the refrigerator will ensure that the cookies will hold their shape when put in oven. When you will take out cookies from the fridge then they will be very hard.

Please note: You can also make these in cooker or wok like you normally bake cake by putting salt in the cooker followed by a utensil stand with removed gasket and whistle.

Transfer the cookies onto a cooling rack and let them cool down at room temperature for about 30 minutes. Once they are properly cool down, then you can transfer it in a airtight glass jar and store for up to 20 days.