Brown Butter Dubai Chocolate Chip Cookies

Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool thoroughly.

Whisk together the flour, baking soda, and baking powder in a medium bowl and then set aside.

Once the brown butter has cooled, add both sugars and whisk.

Add in the eggs and whisk until well combined and lighter in color. Then, add the heavy cream and vanilla. Whisk to combine.

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Fold in the chocolate chips.

Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours or overnight.

Once ready to bake, preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Remove the dough from the fridge and allow it to sit at room temperature for 20-25 minutes to make it easier to scoop.

Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out. Flatten each ball with your hands. Place the pistachio butter/cream into the center and shape the dough around it to form balls, adding a little more dough if needed to ensure the filling is completely enclosed.

Place the cookie dough balls on the prepared baking sheets, spacing at least 2” apart.

Bake at 375°F for 14-16 minutes, until lightly golden and the edges are set.

Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Serve warm with a sprinkle of flaky sea salt and milk, if desired.