Indulge in Brown Butter Chocolate Chip Cookies with a Pistachio Kataifi filling

For the cookie dough

258g salted butter

230g brown sugar

110g granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

350g cake flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

300g chocolate chips

For the filling

90g kataifi (shredded phyllo dough)

200g pistachio butter or pistachio cream

1 tbs salted butter (for toasting the kataifi)

Method

Melt the butter and cook until it browns and takes on a nutty aroma (about 5 minutes). Remove from the heat and pour into a large mixing bowl. Allow to cool slightly.

Mix the dry ingredients: in a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Prepare the dough: once the brown butter has cooled slightly, whisk in the brown and granulated sugars until smooth. Add the eggs and whisk until the mixture becomes pale and well combined. Stir in the vanilla extract. Using a spatula, gently fold in the dry ingredients until just incorporated. Fold in the chocolate chips.

Chill the dough: cover the bowl with plastic wrap and refrigerate for 1 to 2 hours (ideally 2 to 4 hours or overnight for best results.

Prepare the filling: toast the Kataifi in a large pan over medium heat, melt the butter. Add the kataifi and toast, stirring frequently, until golden brown and crisp. Transfer to a bowl and allow to cool completely.

Mix with pistachio butter: once cooled, combine the toasted kataifi with the pistachio butter and stir until evenly mixed.

Portion the filling: line a tray with parchment paper. Scoop the filling into 2-teaspoonsised portions and place on the tray. Chill in the fridge or freezer for at least 1 hour until firm.

Assemble and bake: preheat the oven to 190°C. Line two baking trays with parchmentpaper.

Shape the cookies: remove the cookie dough from the fridge and let it sit at room temperature for 20 to 25 minutes to soften slightly. Use a large cookie scoop (about 3 tablespoons) to portion the dough. Flatten each scoop in your hand and place a ball of filling in the centre. Fold the dough around the filling and seal well, adding a little more dough if needed to completely enclose it.

Bake: arrange the cookie dough balls on the prepared trays, leaving about 5cm between each. Bake for 14 to 16 minutes, or until the edges are golden and set.

Cool and serve (optional): use a round cookie cutter to gently reshape the cookies as soon as they come out of the oven for a uniform look. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

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