Step 1

Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool slightly.

Step 2

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

Step 3

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

Step 4

Add in the eggs and whisk until well combined and lighter in color. Then, add the heavy cream and vanilla. Whisk to combine.

Step 5

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Step 6

Fold in the chocolate chips.

Step 7

Cover 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. I let mine sit in the fridge overnight!

Step 8

In a large saucepan over medium heat, melt the 1 tbsp of butter and add the shredded kataifi. Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let cool. Once cooled, add the pistachio butter and mix until well combined.

Step 9

Line a baking sheet with parchment or wax paper. Scoop and portion out the filling into 2 tsp sized balls, placing onto the baking sheet. Chill in the fridge or freezer for at least 1 hour.

Step 10

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

Step 11

Remove the dough from the fridge and allow to sit at room temperature for 20-25 minutes to make it easier to scoop. If it needs longer, let it sit longer!

Step 12

Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out. Flatten each ball with your hands. Place the filling portions into the center and shape the dough around it to form cookie balls, adding more a little more dough if needed to ensure the filling is completely enclosed.

Step 13

Place the cookie dough balls on the prepared baking sheets, spacing at least 2” apart.

Step 14

Bake at 375F for 14-16 minutes, until lightly golden and the edges are set.

Step 15

Remove the cookies from the oven and immediately shape them with a bowl or round cookie cutter if desired.

Step 16

Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Step 17

Serve warm with a sprinkle of flaky sea salt and milk, if desired.

Step 18

Enjoy!