Brown Butter Dubai Chocolate Chip Cookies

20 mins
Serves 16
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Directions

  1. 1Start by browning the butter in a saucepan over medium-high heat for about 5 minutes. Remove from the heat and pour it into a large bowl to cool.
  2. 2Start by browning the butter in a saucepan over medium-high heat for about 5 minutes. Remove from the heat and pour it into a large bowl to cool.
  3. 3Start by browning the butter in a saucepan over medium-high heat for about 5 minutes. Remove from the heat and pour it into a large bowl to cool.
  4. 4In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
  5. 5In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
  6. 6In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
  7. 7Once the brown butter has cooled, add both sugars and whisk until combined.
  8. 8Once the brown butter has cooled, add both sugars and whisk until combined.
  9. 9Once the brown butter has cooled, add both sugars and whisk until combined.
  10. 10Add eggs, heavy cream, and vanilla extract and whisk until lighter in color.
  11. 11Add eggs, heavy cream, and vanilla extract and whisk until lighter in color.
  12. 12Add eggs, heavy cream, and vanilla extract and whisk until lighter in color.
  13. 13Gently fold in the dry ingredients until fully incorporated and then fold in chocolate chips.
  14. 14Gently fold in the dry ingredients until fully incorporated and then fold in chocolate chips.
  15. 15Gently fold in the dry ingredients until fully incorporated and then fold in chocolate chips.
  16. 16Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1-2 hours, or up to 24 hours.
  17. 17Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1-2 hours, or up to 24 hours.
  18. 18Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1-2 hours, or up to 24 hours.
  19. 19Prepare the filling by toasting kataifi in a large pan with 1 tbsp of butter until golden and crispy.
  20. 20Prepare the filling by toasting kataifi in a large pan with 1 tbsp of butter until golden and crispy.
  21. 21Prepare the filling by toasting kataifi in a large pan with 1 tbsp of butter until golden and crispy.
  22. 22Transfer the toasted kataifi to a bowl, let it cool, and then mix in the pistachio butter.
  23. 23Transfer the toasted kataifi to a bowl, let it cool, and then mix in the pistachio butter.
  24. 24Transfer the toasted kataifi to a bowl, let it cool, and then mix in the pistachio butter.
  25. 25Scoop the filling into 2 tsp-sized balls and chill for at least 1 hour.
  26. 26Scoop the filling into 2 tsp-sized balls and chill for at least 1 hour.
  27. 27Scoop the filling into 2 tsp-sized balls and chill for at least 1 hour.
  28. 28Preheat oven to 375F (190C). Line baking sheets with parchment paper.
  29. 29Preheat oven to 375F (190C). Line baking sheets with parchment paper.
  30. 30Preheat oven to 375F (190C). Line baking sheets with parchment paper.
  31. 31Remove the dough from the fridge, let it sit for 20-25 minutes, scoop the dough using a large cookie scoop, flatten each ball, add the filling in the center, and shape it into balls again.
  32. 32Remove the dough from the fridge, let it sit for 20-25 minutes, scoop the dough using a large cookie scoop, flatten each ball, add the filling in the center, and shape it into balls again.
  33. 33Remove the dough from the fridge, let it sit for 20-25 minutes, scoop the dough using a large cookie scoop, flatten each ball, add the filling in the center, and shape it into balls again.
  34. 34Place cookie dough balls on baking sheets, spacing them at least 2 inches apart, and bake for 14-16 minutes until golden and edges are set.
  35. 35Place cookie dough balls on baking sheets, spacing them at least 2 inches apart, and bake for 14-16 minutes until golden and edges are set.
  36. 36Place cookie dough balls on baking sheets, spacing them at least 2 inches apart, and bake for 14-16 minutes until golden and edges are set.
  37. 37Remove from oven, shape cookies using a bowl or round cookie cutter, and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  38. 38Remove from oven, shape cookies using a bowl or round cookie cutter, and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  39. 39Remove from oven, shape cookies using a bowl or round cookie cutter, and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  40. 40Serve warm with a sprinkle of flaky sea salt and milk, if desired.
  41. 41Serve warm with a sprinkle of flaky sea salt and milk, if desired.
  42. 42Serve warm with a sprinkle of flaky sea salt and milk, if desired.

Ingredients

  • 1 cup + 2 tbsp salted butter
  • 1 cup + 2 tbsp salted butter
  • 1 cup + 2 tbsp 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
  • 2 eggs
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 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
  • 1 tbsp salted butter
  • 1 tbsp salted butter

Equipment

saucepanwhisklarge bowlmedium bowlspatulaplastic wraplarge panbaking sheetcookie scoopround cookie cutterwire cooling rack
Brown Butter Dubai Chocolate Chip Cookies | Clip Recipe