Brown Butter Dubai Chocolate Chip Cookies
These Brown Butter Dubai Chocolate Chip Cookies take classic chocolate chip cookies to the next level. Made with rich brown butter, these cookies are soft and gooey in the middle with perfectly crisp and golden edges, stuffed with a decadent pistachio butter and toasted kataifi mixture, and studded with melty chocolate chips. Served warm with a sprinkle of flaky sea salt and a cold glass of milk, these cookies are an indulgent treat inspired by Middle Eastern flavors.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Heavy cream (substitute: milk of choice)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips of choice (I used semi-sweet)
Kataifi (shredded phyllo dough)
Why You’ll Love Brown Butter Dubai Chocolate Chip Cookies:
Rich and Decadent Flavor: The nutty brown butter adds a deep, caramelized flavor that enhances every bite.
Gooey and Crisp Texture: Soft and gooey in the middle with perfectly crisp and golden edges for the ultimate cookie experience.
Unique Pistachio Kataifi Filling: A surprise center of pistachio butter and toasted kataifi adds a delicate crunch and a hint of nuttiness.
Melty Chocolate in Every Bite: Loaded with melty chocolate chips, creating pools of chocolate throughout.
Flaky Sea Salt Finish: A final sprinkle of flaky sea salt balances the sweetness and enhances the flavors.
Inspired by Dubai Flavors: The combination of pistachios, kataifi, and brown butter brings a Middle Eastern-inspired twist to a classic cookie.
Perfect with Milk or Coffee: Enjoy these warm with a cold glass of milk or a cup of coffee for the perfect treat.
Elevated Bakery-Style Cookies: These extra-large, gourmet-style cookies look and taste like something straight from a high-end bakery.
Make-Ahead Friendly: The dough can be made in advance and chilled, allowing the flavors to develop for even better cookies.
Tips for Making Brown Butter Dubai Chocolate Chip Cookies:
Brown the Butter Properly: Let the butter melt and cook over medium heat until it turns a deep golden brown with a nutty aroma. Stir frequently and watch closely to avoid burning.
Cool the Brown Butter Before Mixing: Let the browned butter cool slightly before adding sugar to prevent the dough from becoming too greasy.
Chill the Cookie Dough: For the best flavor and texture, chill the dough for at least 2-4 hours, or up to 24 hours for deeper caramelized notes and better structure.
Chill the Filling Before Using: Portion out the pistachio butter and toasted kataifi filling and chill in the fridge or freezer for at least 1 hour before stuffing the cookies. This prevents it from melting too quickly while baking.
Use a Cookie Scoop for Even Cookies: Scoop out equal portions of cookie dough to ensure even baking and perfect cookie sizes.
Seal the Edges Well: When stuffing the cookies, make sure to completely seal the dough around the filling to prevent it from leaking during baking.
Bake on Parchment Paper or a Silicone Mat: This prevents sticking and helps the cookies bake evenly while keeping the bottoms from getting too dark.
Bake at the Right Temperature: Bake at 375°F (190°C) for 14-16 minutes, or until the edges are golden and the centers are still slightly soft.
Use the "Cookie Swirl" Trick: Right after baking, use a large cup or bowl to swirl around the hot cookies to create perfectly round edges.
Let the Cookies Rest: Allow the cookies to cool for 5-10 minutes before serving to set the centers while keeping them gooey.
Finish with Flaky Sea Salt: A sprinkle of flaky sea salt right after baking enhances the flavors and balances the sweetness.
Store and Reheat for Freshness: Store cookies in an airtight container and warm them up for a few seconds in the microwave before serving to bring back the gooey texture.
How to Store Brown Butter Dubai Chocolate Chip Cookies:
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to maintain their crisp edges and gooey center.
Refrigerator: For longer freshness, store the cookies in an airtight container in the fridge for up to 1 week. Let them come to room temperature or warm them up before serving.
Freezer (Baked Cookies): Place fully cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds to revive the gooey texture.
Freezer (Unbaked Dough Balls): Scoop and stuff the cookie dough, then place the shaped dough balls on a baking sheet to freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen at 375°F (190°C) for an extra 1-2 minutes.
Reheating for Best Texture: Warm cookies in the microwave for 10-15 seconds or in a 300°F (150°C) oven for a few minutes to restore their soft, gooey centers.
Make-Ahead Tip: The cookie dough can be made ahead and stored in the fridge for up to 3 days before baking for the best flavor development. Let sit at room temperature for a few minutes before scooping if too firm.
FAQs:
Q: Why should I chill the cookie dough before baking?
A: Chilling the dough for at least 2-4 hours, or up to 24 hours, helps develop a deeper, richer flavor and allows the flour to hydrate, resulting in a chewier cookie with perfectly crisp edges. It also prevents the cookies from spreading too much in the oven.
Q: Why does the pistachio butter and toasted kataifi filling need to be chilled?
A: Chilling the filling for at least 1 hour in the fridge or freezer makes it easier to handle and ensures that it stays distinct inside the cookie instead of melting into the dough while baking.
Q: Can I skip browning the butter?
A: While you can use regular melted butter, browning the butter enhances the nutty, caramel-like flavor of the cookies, making them extra rich and flavorful.
Q: What is kataifi, and where can I find it?
A: Kataifi is a type of finely shredded phyllo dough that crisps up beautifully when toasted. You can find it in Mediterranean, Middle Eastern, or specialty grocery stores, often in the frozen section. It is also sold online.
Q: Can I use store-bought pistachio butter?
A: Yes! Store-bought pistachio butter works great.
Q: How do I prevent my cookies from spreading too much?
A: Ensure that both the cookie dough and the filling are properly chilled before baking. Also, using parchment paper or a silicone baking mat on the baking sheet helps control spreading.
Q: Can I make these cookies ahead of time?
A: Yes! You can make the dough and refrigerate it for up to 3 days before baking. You can also freeze the unbaked stuffed dough balls for up to 3 months and bake them straight from frozen—just add an extra 1-2 minutes to the baking time.
Q: How do I get perfectly round cookies?
A: Right after baking, use a large cup or bowl to gently swirl around each cookie while they’re still warm on the baking sheet. This helps shape them into a perfect circle.
Q: What’s the best way to serve these cookies?
A: Serve warm with a sprinkle of flaky sea salt and a cold glass of milk. You can also reheat them for 10-15 seconds in the microwave or in a 300°F (150°C) oven for a few minutes to bring back the gooey center.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter dubai chocolate chip cookies. Happy baking!
