Sourdough Brown Butter Dubai Chocolate Chip Cookies

A luxe cookie meets bakery-level technique.

Indulge in the rich, nutty flavor of browned butter and sourdough discard, now elevated with a Middle Eastern-inspired pistachio tahini kataifi filling. This cookie merges the indulgent chew of a classic sourdough brown butter chocolate chip cookie with the texture and flair of the viral Dubai chocolate bar- featuring a surprise filled center of melty tahinini and pistachio butter and crisp toasted kataifi. These Sourdough Brown Butter Dubai Chocolate Chip Cookies are going to have people begging you to bring them to every event over and over again. You've been warned!

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Tools You'll Need:

• Medium sized pot and sauce pan- for browning the butter and toasting the kataifi

• Large mixing bowl or stand mixer bowl- for mixing your cookie dough

• Electric mixer (stand or hand-held)- for combining dough

• Spatula- for scraping down bowl

• Parchment paper or silicone mats- to line cookie sheet to avoid burning

• Baking sheets- to bake cookies and chill filling

• 2-ounce (approximately 2 tablespoons) cookie scoop- for shaping large cookies linked here https://amzn.to/3Qw3nyt

• Large circular cookie cutter (optional)- for perfectly shaped cookies

• Wire cooling rack- for allowing cookies to rest properly

Why You'll Love This Recipe:

Brown butter is the perfect way to bring out the brown sugar and create a toffee like flavor in your cookie, and pairs perfectly with the earthy tones of tahini and the sweet creamy pistachio butter filling.

The centers are soft and filled, while the edges are perfectly set and crispy. On the outside this will look like your classic bakery-style chocolate chip cookie- but the center will captivate you with the creamy crunch!

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s character.

This extended resting period enriches the cookies’ flavor profile, making them reminiscent of the sophisticated treats found in high-end bakeries. If you choose to ferment the dough overnight, remember to let it rest at room temperature for about 1 hour before scooping and baking to ensure optimal texture and ease of handling.

Now let's make some cookies!

Wet Ingredients:

• 1 cup (227 grams) unsalted butter

• 1 cup (200 grams) packed brown sugar

• 1 cup (200 grams) granulated white sugar

• 2 large eggs

• 1/2 cup (120 grams) sourdough starter discard

(Note: this recipe has been made with starter that isn’t flat, but past peak with great results)

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon (1 gram) espresso powder (optional, I use King Arthur https://amzn.to/4k6g7cB)

Dry Ingredients:

• 3 cups (400 grams) all-purpose flour

• 1 teaspoon (6 grams) salt

• 1 teaspoon (5 grams) baking soda

• 1 1/2 teaspoons (7 grams) baking powder

Add-ins:

• 1 1/2 cups (250 grams) semi-sweet chocolate chips

• Flaky sea salt, for sprinkling

Instructions:

Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before. 

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.

Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It'll be a bit crumbly, that's okay!

Add the eggs, sourdough discard, vanilla extract, and espresso powder (if using) to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Incorporate Dry Ingredients

In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, and baking powder. This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Add Chocolate Chips

Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. 

Chill the Dough

Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 1- 2 hours before baking to make scooping easier and ensure the right consistency of your cookies.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 2 hours before baking as listed below.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and that 2 hours and bake cookies as directed below.

While cookie dough chills, make your filling.

Dubai-Inspired Pistachio Kataifi Filling:

Ingredients:

• 1 3/4 cup loosely packed (100g) kataifi (shredded phyllo dough), thawed

• 2 tbsp (28g) salted butter

• 1/2 cup (150g) pistachio butter or pistachio cream (Note: cream is usually sweetened, butter isn't)

• 1 tbsp (8g) powdered sugar (if pistachio butter is unsweetened)

• 2 tbsp (30g) tahini

• Pinch of sea salt

How to Make the Filling:

Toast the Kataifi:

Heat butter in a medium saucepan over medium heat. Pull apart kataifi into 1–2 inch strands. Add to saucepan, tossing kataifi and toasting until golden. Remove from heat and transfer to a bowl.

To the bowl add:

Toasted kataifi, pistachio butter, tahini, powdered sugar (if using), and salt. Mix until a thick, cohesive filling forms. Scoop into 1 1/2 teaspoon balls (10-12g) onto a parchment lined sheet and refrigerate another hour to set the filling.

Filling the Cookies:

Scoop cookie dough into 2 oz (roughly 65-70g) cookie balls. Using your thumbs, shape a bowl with your cookie dough. Add scooped chilled filling to center, and use thumbs to press cookie dough all around the center to seal it shut.

Repeat this process with remaining cookie dough and filling. Place 6 dough balls on a parchment lined or silicone mat lined cookie sheet.  I use these silicone mats all the time https://amzn.to/4hRU204.

Bake the Cookies

Preheat your oven to 350°F (175°C).

Bake in the preheated oven for a total of 20 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

15 minutes into baking, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. Return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes.

While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle, if desired. I use the largest cookie cutter from this set linked here https://amzn.to/4k7NYlu.

(Optional) Sprinkle each cookie with a pinch of Maldon flaky sea salt linked here https://amzn.to/417KTcA.

Cool and Enjoy

Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack.

Enjoy!

These Sourdough Brown Butter Dubai Chocolate Chip Cookies are a delightful twist on a classic favorite, offering a gourmet experience with every bite. Whether enjoyed with a glass of milk, a cup of coffee, or on their own, they’re sure to become a beloved treat in your household!

Makes 13-14 large cookies (2 oz)

How to Store:

Store in an airtight container on the counter for up to 7 days, or in airtight container in freezer for up to 4 months.

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