Brown Butter Dubai Pistachio Chocolate Chip Cookie Bars in 45 Minutes

Instructions:

1. In a light-colored skillet over medium heat, melt the 1 cup of butter. Continue cooking, whisking constantly, as it foams and crackles. Once the crackling stops and you see amber-brown bits at the bottom and smell a nutty aroma, immediately remove from heat and transfer to a large bowl to cool for 10 minutes.
2. In a separate pan, melt the 2 tbsp of butter. Add the chopped kataifi and toast over medium-low heat. Stir constantly for 5–7 minutes until it reaches a deep golden hue. In a small bowl, mix the toasted kataifi with the pistachio cream, tahini, and chopped pistachios. Set aside.
3. Whisk the sugars into the cooled brown butter until no longer grainy and fully emulsified.
4. Beat in the eggs one at a time, then stir in the vanilla bean paste.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chunks.
7. Press half of the cookie dough into the bottom of a greased 8x8 inch baking pan.
8. Spread the pistachio-kataifi mixture evenly over the cookie dough.
9. Crumble the remaining cookie dough over the pistachio layer.
10. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly fudgy.
11. Let the bars cool completely in the pan before sprinkling with flaky sea salt and cutting into 16 bars.