Brown Butter Dubai Chocolate Chip Cookies

Brown butter: Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5 mins). Remove & pour into a large bowl. Cool slightly.

In a medium bowl whisk together the flour, baking soda & baking powder. Set aside.

Once the brown butter has cooled, add both sugars & whisk.

Add in the eggs & whisk until well combined. Add the heavy cream & vanilla; whisk.

Add the dry ingredients to the wet; fold until fully incorporated.

Fold in the chocolate chips.

Cover bowl w/ plastic wrap & chill in the fridge for at least 1-2hrs (ideally 2-4hrs) or up to 24hrs. I let mine sit in the fridge overnight!

Prepare filling: In a large pan over medium heat, melt the 1 tbsp of butter & add the kataifi; stir & toast until golden & crispy. Transfer to a bowl & cool. Once cooled, add the pistachio butter & mix to combine. 

Line a baking sheet w/ parchment paper. Scoop & portion out the filling into 2 tsp sized balls onto the baking sheet. Chill in the freezer for at least 1hr.

Once ready to bake, preheat the oven to 375F. Line 2 baking sheets w/ parchment paper.

Use a large cookie scoop to scoop the cookie dough out. Flatten each ball & place the filling portions into the center. Shape the dough around it, adding more dough if needed to ensure the filling is completely enclosed. 

Space the dough balls at least 2” apart on the prepared baking sheets.

Bake at 375F for 14-16 mins, until lightly golden & edges are set.

Remove & immediately shape with a bowl or round cookie cutter if desired.

Cool for at least 5 mins. Serve warm. 

Enjoy!