I can't stop making these viral Dubai chocolate chip cookies — modern asian baking

Step 1

Melt unsalted butter in a saucepan over medium-high heat, swirling constantly. Cook until the butter turns golden brown and smells nutty (about 5 minutes).

Step 2

Remove from heat and let cool completely (whisk occasionally, or use an ice bath to speed up cooling).

Step 3

In a large bowl, whisk together all-purpose flour and baking soda.

Step 4

In the cooled browned butter pan (butter should be soft but not hot), mix in light brown sugar, egg, miso paste, and vanilla extract until smooth.

Step 5

Pour dry ingredients into the butter mixture and fold together until just combined.

Step 6

Add in the chocolate chips and fold gently until no flour clumps remain.

Step 7

To prep the cookie dough balls before filling, use a 1.5-ounce ice cream scoop (or about 3 tablespoons/60 grams each dough ball) to scoop cookie dough onto a plastic or parchment-lined cookie sheet. Cover and refrigerate while you make the pistachio filling.

Step 8

In a saucepan over low heat, add the unsalted butter and cornflakes. Toast the cornflakes until crispy and turn off heat. Let it cool completely.

Step 9

Take out the tray of cookie dough balls while waiting for the pistachio cornflake mix to cool.

Step 10

Add the pistachio cream when the cornflakes are completely cool and mix. Set aside.

Step 11

For each cookie dough ball, make an indent in the center and fill with about 2 to 2.5 teaspoons of the pistachio mix. Gently pinch the opening closed and roll the dough ball so no filling leaks out. Place back onto the cookie sheet. Repeat this for all the cookie dough balls, cover and refrigerate until the dough balls are fully chilled (about 1 hour).

Step 12

Preheat the oven to 325°F (with the fan) or 350°F (without the fan).

Step 13

Place your cookie dough onto a parchment-lined baking sheet about 2-3 inches apart to allow room for spreading. Bake for about 10-12 minutes, until the edges are lightly browned.

Step 14

Remove the baking sheet from the oven and allow the cookies to cool for about 10-15 minutes. Cookies are super tasty while still warm (not hot)! Enjoy!!!