Brown Butter Dubai Chocolate Chip Cookies with Pistachio Cream Kanafa

Melt the butter in a saucepan over medium heat, stirring constantly, until it turns a golden brown color and releases a nutty aroma (about 3–4 minutes).

Add the brown sugar and regular sugar to the browned butter; whisk until the sugars are fully dissolved and the mixture is smooth (2 minutes).

Whisk in the beaten egg and vanilla extract, mixing until the batter is uniform and glossy (1 minute).

Fold in the semi‑sweet chocolate chips, distributing them evenly throughout the dough.

Stir the pistachio cream kanafa mixture into the cookie dough until it is evenly incorporated, creating small pockets of pistachio cream.

Using a spoon or cookie scoop, drop rounded portions of dough onto a parchment‑lined baking sheet, then gently press a small indentation in the center of each cookie with the back of a spoon.

Preheat the oven to 350°F (350°F). Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.

Remove the cookies from the oven and immediately sprinkle a pinch of flaky sea salt over each one.

Allow the cookies to cool on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely.

Serve the cookies warm or at room temperature; store any leftovers in an airtight container for up to 5 days.