Directions
- 1Start by browning the butter in a saucepan over medium-high heat. Allow to melt and slightly brown for about 5 minutes. Remove from heat and immediately pour into a large bowl. Allow to cool slightly.
- 2In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- 3Once the brown butter has cooled, add both sugars and whisk. Add in the eggs and whisk until well combined and lighter in color.
- 4Then, add the heavy cream and vanilla. Whisk to combine.
- 5Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
- 6Fold in the chocolate chips.
- 7Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours.
- 8Prepare the filling: In a large pan over medium heat, melt 1 tbsp of butter and add the shredded kataifi.
- 9Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let cool.
- 10Once cooled, add the pistachio butter and mix until well combined.
- 11Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- 12Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to make it easier to scoop.
- 13Use a large cookie scoop to scoop the dough and pack it into the scoop with your hands.
- 14Flatten each ball with your hands. Place the filling portions into the center and shape the dough around it to form cookie balls, adding a little more dough if needed to ensure the filling is completely enclosed.
- 15Place the cookie dough balls on the prepared baking sheets, spacing at least 2 inches apart.
- 16Bake at 375°F (190°C) for 14-16 minutes, until lightly golden and the edges are set.
- 17Remove the cookies from the oven and immediately shape them with a bowl or round cookie cutter, if desired.
- 18Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- 19Serve warm with a sprinkle of flaky sea salt and milk, if desired.
Ingredients
- 1.167 cups salted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 eggs, at room temp
- 2 tbsp heavy cream, room temp
- 2 tsp vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups chocolate chips
- 1 cup kataifi (shredded phyllo dough)
- 0.75 cup pistachio butter or cream
- 1 tbsp salted butter, for toasting kataifi
Equipment
saucepanwhisklarge bowlmedium bowlspatulaplastic wraplarge panbaking sheetcookie scoopround cookie cutterwire cooling rack
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