Cook
15m
Ingredients
Method
Turn cooking mode on
1.
Brown the butter: In a saucepan over medium-high heat, melt and slightly brown the butter (about 5 min). Pour into a bowl and cool slightly.
1 cup Salted butter
2.
In another bowl, whisk together flour, baking soda, and baking powder. Set aside.
2 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
3.
To cooled butter, add sugars and whisk. Then mix in eggs, heavy cream, and vanilla.
1 cup Brown sugar
1/2 cup Granulated sugar
2 Eggs
2 tbsp Heavy cream
2 tsp Vanilla extract
4.
Fold in dry ingredients until combined, then stir in chocolate chips. Chill dough for 1-4 hrs (overnight preferred).
1 1/2 cups Chocolate chips
Filling
1.
Toast kataifi in butter until golden. Cool, then mix with pistachio butter. Freeze teaspoon-sized portions for 1 hr.
1 cup Kataifi
1 tbsp Salted butter
3/4 cup Pistachio butter
2.
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
3.
Scoop dough, flatten, and wrap around frozen filling. Roll into balls.
4.
Place 2 inches apart and bake 14-16 min until edges are golden.
5.
Cool 5 min. Serve warm.
For
12
M
I
Cookies:
1
cup
Salted butter
2
tbsp
Salted butter
1
cup
Brown sugar
1/2
cup
Granulated sugar
2
Eggs, room temperature
2
tbsp
Heavy cream, room temperature
2
tsp
Vanilla extract
2 3/4
cups
All-purpose flour
1
tsp
Baking soda
1
tsp
Baking powder
1/4
tsp
Salt
1 1/2
cups
Chocolate chips
Filling:
1
cup
Kataifi
3/4
cup
Pistachio butter, or cream
1
tbsp
Salted butter
Only visible to you
Made it?
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Cook
15m
Ingredients
Method
Turn cooking mode on
1.
Brown the butter: In a saucepan over medium-high heat, melt and slightly brown the butter (about 5 min). Pour into a bowl and cool slightly.
1 cup Salted butter
2.
In another bowl, whisk together flour, baking soda, and baking powder. Set aside.
2 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
3.
To cooled butter, add sugars and whisk. Then mix in eggs, heavy cream, and vanilla.
1 cup Brown sugar
1/2 cup Granulated sugar
2 Eggs
2 tbsp Heavy cream
2 tsp Vanilla extract
4.
Fold in dry ingredients until combined, then stir in chocolate chips. Chill dough for 1-4 hrs (overnight preferred).
1 1/2 cups Chocolate chips
Filling
1.
Toast kataifi in butter until golden. Cool, then mix with pistachio butter. Freeze teaspoon-sized portions for 1 hr.
1 cup Kataifi
1 tbsp Salted butter
3/4 cup Pistachio butter
2.
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
3.
Scoop dough, flatten, and wrap around frozen filling. Roll into balls.
4.
Place 2 inches apart and bake 14-16 min until edges are golden.
5.
Cool 5 min. Serve warm.
For
12
M
I
Cookies:
1
cup
Salted butter
2
tbsp
Salted butter
1
cup
Brown sugar
1/2
cup
Granulated sugar
2
Eggs, room temperature
2
tbsp
Heavy cream, room temperature
2
tsp
Vanilla extract
2 3/4
cups
All-purpose flour
1
tsp
Baking soda
1
tsp
Baking powder
1/4
tsp
Salt
1 1/2
cups
Chocolate chips
Filling:
1
cup
Kataifi
3/4
cup
Pistachio butter, or cream
1
tbsp
Salted butter
Only visible to you
Made it?
Cancel
