Brown Butter Dubai Chocolate Chip Cookies

27 mins
Serves 18
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Directions

  1. 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.
  2. 2Start 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.
  3. 3Start 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.
  4. 4In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  5. 5In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  6. 6In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  7. 7Once the brown butter has cooled, add both sugars and whisk. Add in the eggs and whisk until well combined and lighter in color.
  8. 8Once the brown butter has cooled, add both sugars and whisk. Add in the eggs and whisk until well combined and lighter in color.
  9. 9Once the brown butter has cooled, add both sugars and whisk. Add in the eggs and whisk until well combined and lighter in color.
  10. 10Then, add the heavy cream and vanilla. Whisk to combine.
  11. 11Then, add the heavy cream and vanilla. Whisk to combine.
  12. 12Then, add the heavy cream and vanilla. Whisk to combine.
  13. 13Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  14. 14Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  15. 15Add the dry ingredients to the wet ingredients and gently fold until fully incorporated.
  16. 16Fold in the chocolate chips.
  17. 17Fold in the chocolate chips.
  18. 18Fold in the chocolate chips.
  19. 19Cover 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.
  20. 20Cover 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.
  21. 21Cover 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.
  22. 22Prepare the filling: In a large pan over medium heat, melt 1 tbsp of butter and add the shredded kataifi.
  23. 23Prepare the filling: In a large pan over medium heat, melt 1 tbsp of butter and add the shredded kataifi.
  24. 24Prepare the filling: In a large pan over medium heat, melt 1 tbsp of butter and add the shredded kataifi.
  25. 25Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let cool.
  26. 26Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let cool.
  27. 27Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let cool.
  28. 28Once cooled, add the pistachio butter and mix until well combined.
  29. 29Once cooled, add the pistachio butter and mix until well combined.
  30. 30Once cooled, add the pistachio butter and mix until well combined.
  31. 31Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  32. 32Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  33. 33Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  34. 34Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to make it easier to scoop.
  35. 35Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to make it easier to scoop.
  36. 36Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to make it easier to scoop.
  37. 37Use a large cookie scoop to scoop the dough and pack it into the scoop with your hands.
  38. 38Use a large cookie scoop to scoop the dough and pack it into the scoop with your hands.
  39. 39Use a large cookie scoop to scoop the dough and pack it into the scoop with your hands.
  40. 40Flatten 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.
  41. 41Flatten 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.
  42. 42Flatten 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.
  43. 43Place the cookie dough balls on the prepared baking sheets, spacing at least 2 inches apart.
  44. 44Place the cookie dough balls on the prepared baking sheets, spacing at least 2 inches apart.
  45. 45Place the cookie dough balls on the prepared baking sheets, spacing at least 2 inches apart.
  46. 46Bake at 375°F (190°C) for 14-16 minutes, until lightly golden and the edges are set.
  47. 47Bake at 375°F (190°C) for 14-16 minutes, until lightly golden and the edges are set.
  48. 48Bake at 375°F (190°C) for 14-16 minutes, until lightly golden and the edges are set.
  49. 49Remove the cookies from the oven and immediately shape them with a bowl or round cookie cutter, if desired.
  50. 50Remove the cookies from the oven and immediately shape them with a bowl or round cookie cutter, if desired.
  51. 51Remove the cookies from the oven and immediately shape them with a bowl or round cookie cutter, if desired.
  52. 52Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  53. 53Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  54. 54Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  55. 55Serve warm with a sprinkle of flaky sea salt and milk, if desired.
  56. 56Serve warm with a sprinkle of flaky sea salt and milk, if desired.
  57. 57Serve warm with a sprinkle of flaky sea salt and milk, if desired.

Ingredients

  • 1.167 cups salted butter
  • 1.167 cups salted butter
  • 1.167 cups salted butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2 eggs, at room temp
  • 2 eggs, at room temp
  • 2 eggs, at room temp
  • 2 tbsp heavy cream, room temp
  • 2 tbsp heavy cream, room temp
  • 2 tbsp heavy cream, room temp
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1.5 cups chocolate chips
  • 1.5 cups chocolate chips
  • 1.5 cups chocolate chips
  • 1 cup kataifi (shredded phyllo dough)
  • 1 cup kataifi (shredded phyllo dough)
  • 1 cup kataifi (shredded phyllo dough)
  • 0.75 cup pistachio butter or cream
  • 0.75 cup pistachio butter or cream
  • 0.75 cup pistachio butter or cream
  • 1 tbsp salted butter, for toasting kataifi
  • 1 tbsp salted butter, for toasting kataifi
  • 1 tbsp salted butter, for toasting kataifi

Equipment

saucepanwhisklarge bowlmedium bowlspatulaplastic wraplarge panbaking sheetcookie scoopround cookie cutterwire cooling rack