Dubai Chocolate Cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened (for the cookie dough)
• 3/4 cup (150g) packed light brown sugar (for the cookie dough)
• 1/4 cup (50g) granulated sugar (for the cookie dough)
• 1 large egg, room temp (for the cookie dough)
• 1 1/2 tsp vanilla extract (for the cookie dough)
• 1 cup (130g) all-purpose flour (for the cookie dough)
• 1/3 cup (30g) unsweetened cocoa powder (for the cookie dough)
• 1/2 tsp baking soda (for the cookie dough)
• 1/2 tsp salt (for the cookie dough)
• 3/4 cup chocolate chips (for the cookie dough)
• Pistachio kataifi filling* (for the topping)
• Milk chocolate melting wafers (I used ghirardelli) (for the topping)
• Pistachio cream/spread (melted slightly, to drizzle) (for the topping)

Instructions

1. Cream softened butter with both sugars until light and fluffy (2-3 mins).
2. Beat in the egg and vanilla.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Fold in the chocolate chips.
6. Chill the dough for at least 30-60 minutes. (this step is important, the cookies will spread way too much if you don't chill)
7. Scoop about 2 tbsp of dough for each cookie, roll into a ball, and place on a parchment lined baking sheet leaving ample space between each cookie.
8. Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft.
9. Let the cookies cool completely on a wire rack before adding the filling, melted chocolate, and pistachio drizzle (measure with your heart).