Brown Butter Dubai Chocolate Chip Cookies
A decadent chocolate chip cookie recipe featuring browned butter, a blend of sugars, and a unique pistachio-kataifi filling, finished with flaky sea salt.
Ingredients
- butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- semi-sweet chocolate chips
- flaky sea salt
- kataifi
- pistachio cream
Method
- 1
Melt the butter in a light-colored saucepan over medium heat.
- 2
Stir continuously as it melts, foams, and eventually turns a golden-brown color with a nutty aroma.
- 3
Immediately pour the browned butter, including the browned milk solids at the bottom, into a large heatproof bowl to stop the cooking process.
- 4
Add the brown sugar and granulated sugar to the hot brown butter and whisk to combine.
- 5
Whisk in the eggs, one at a time, followed by the vanilla extract, until the mixture is smooth and creamy.
- 6
Sift or pour the all-purpose flour, baking soda, and salt into the wet mixture.
- 7
Use a spatula to gently fold the dry ingredients into the wet until just combined. Do not overmix.
- 8
Fold in the chocolate chips until they are evenly distributed throughout the dough.
- 9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- 10
In a separate bowl, combine the kataifi pastry and pistachio cream. Mix until the kataifi is fully coated.
- 11
Use a small cookie scoop or spoon to portion the pistachio-kataifi mixture into small balls. Place them on a parchment-lined baking sheet and freeze for at least 15-20 minutes, or until firm.
- 12
Preheat your oven to 375°F (190°C). After the dough has chilled, use a large ice cream scoop to portion the cookie dough.
- 13
Flatten a scoop of dough in your palm, place a frozen pistachio-kataifi ball in the center, and wrap the cookie dough around it, rolling it into a smooth, large ball.
- 14
Place the stuffed cookie dough balls on a parchment-lined baking sheet, leaving ample space between them to spread.
- 15
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- 16
Immediately after removing the cookies from the oven, sprinkle them with flaky sea salt.
- 17
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm for a gooey center.
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