Brown Butter Chocolate Chip Cookies with Pistachio Kataifi Filling
Makes 16–18 cookies
Ingredients
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 tbsp salted butter (for toasting the kataifi)
Method
1. Brown the Butter
In a medium saucepan over medium-high heat, melt the butter and cook until it browns and takes on a nutty aroma (about 5 minutes). Remove from heat and pour into a large mixing bowl. Allow to cool slightly.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. 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.
4. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for 1–2 hours (ideally 2–4 hours or overnight for best results).
Prepare the Filling
5. 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.
6. Mix with Pistachio Butter
Once cooled, combine the toasted kataifi with the pistachio butter and stir until evenly mixed.
7. Portion the Filling
Line a tray with parchment paper. Scoop the filling into 2-teaspoon-sized portions and place on the tray. Chill in the fridge or freezer for at least 1 hour until firm.
Assemble & Bake
8. Preheat the Oven
Preheat your oven to 190°C. Line two baking trays with parchment paper.
9. Shape the Cookies
Remove the cookie dough from the fridge and let it sit at room temperature for 20–25 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.
10. Bake
Arrange the cookie dough balls on the prepared trays, leaving about 5 cm between each.
Bake for 14–16 minutes, or until the edges are golden and set.
11. Cool & 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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