Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars (Print)

Three-layer cookie bars featuring brown butter cookie base, crispy pistachio filling with kataifi, topped with chocolate ganache.

# Ingredients:

→ Brown Butter Cookie Base

01 - 9 tablespoons (134g) salted butter
02 - 1/2 cup (125g) brown sugar, light or dark
03 - 1/4 cup (40g) granulated sugar
04 - 1 egg, room temperature
05 - 1 tablespoon (15g) heavy cream, room temperature
06 - 1 1/2 teaspoons (8g) vanilla extract
07 - 1 1/4 cup plus 2 tablespoons (190g) all-purpose flour
08 - 1/2 teaspoon (3g) baking soda
09 - 1/2 teaspoon (2g) baking powder
10 - 1/4 teaspoon (1g) salt
11 - 3/4 cup (120g) semi-sweet chocolate chips

→ Pistachio Filling

12 - 3 cups (300g) kataifi (shredded phyllo dough)
13 - 1 cup (300g) pistachio cream/butter
14 - 2 tablespoons (28g) salted butter

→ Chocolate Ganache

15 - 2 cups (475ml) heavy cream
16 - 1 cup (170g) semi-sweet chocolate chips
17 - Chopped pistachios, for garnish

# Steps:

01 - Preheat oven to 350°F. Grease 8x8-inch pan with butter and line with parchment paper.
02 - Heat butter in saucepan over medium-high heat until browned (~5 minutes), stirring frequently. Cool slightly.
03 - Mix dry ingredients. Whisk cooled brown butter with sugars, then egg, cream, and vanilla. Fold in dry ingredients and chocolate chips.
04 - Spread dough in pan and bake 22-27 minutes until lightly golden. Cool.
05 - Toast kataifi in butter until golden and crispy. Cool, then mix with pistachio cream.
06 - Pour hot cream over chocolate chips, let sit 5 minutes, then stir until smooth.
07 - Layer pistachio filling over cookie base, top with ganache and chopped pistachios. Chill 1 hour before cutting.

# Notes:

01 - Must chill for at least 1 hour before cutting
02 - Uses kataifi (shredded phyllo dough) for unique texture
03 - Requires room temperature ingredients

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