Description
Pistachio Kunafa Chocolate Cookies with Browned Butter blend Middle Eastern elegance with pure dessert indulgence. Golden, nutty browned butter gives the dough deep flavor, while crisp kunafa (kataifi) shreds and crushed pistachios create a crunchy exterior around gooey, chocolate-filled centers. Every bite is buttery, crisp, and melt-in-your-mouth luxurious — a gourmet twist on classic cookies.
Ingredients
Scale
- 170 g unsalted butter, browned and cooled to room temperature
- 140 g light brown sugar
- 90 g granulated sugar
- 1 large egg + 1 large yolk (optional for richness)
- 2 tsp vanilla extract
- ½–¾ tsp ground cardamom or 1 tsp orange zest (optional)
- 245 g all-purpose flour, weighed
- ½ tsp baking soda
- ¾ tsp fine sea salt (+ flaky salt for finishing)
- 140 g pistachios, lightly toasted and roughly chopped
- 170–200 g dark chocolate, chips + chopped bar (reserve some for topping)
- 60–80 g kunafa/kataifi, pre-crisped (see method)
- 1–2 tsp ghee or neutral oil (to pre-crisp kunafa)
- Optional: 1–2 tsp warm honey/syrup to very lightly gloss the kunafa only
Instructions
- Brown Butter: Cook butter over medium heat, stirring, until golden flecks form and aroma is nutty. Transfer to a cool bowl; cool to room temp.
- Pre-Crisp Kunafa: Fluff and trim strands; toss with a teaspoon of ghee/oil. Bake at 175–180°C (347–356°F) for 6–8 minutes to pale gold; cool.
- Mix Dough: Whisk cooled butter with sugars. Whisk in egg (+ yolk if using), vanilla, and optional cardamom/zest. In a separate bowl, whisk flour, baking soda, and fine salt. Fold dry into wet just to combine. Fold in pistachios and most chocolate. Rest 10–15 minutes (or chill 20–30 if warm).
- Scoop & Crown: Scoop 40–50 g mounds. Press tops gently into a pile of pre-crisped kunafa so a nest forms. Dot with reserved chocolate.
- Bake: Bake at 175–180°C (347–356°F) for 8–11 minutes (minis 6–8), rotating once. Pull when edges set and centers are slightly glossy.
- Finish: Sprinkle flaky salt. Optionally, brush the kunafa crown only with a whisper of warm honey/syrup. Cool 2 minutes on the tray; move to a rack.
- Prep Time: PT25M
- Cook Time: PT45M
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 230kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45 mg