Traditional Middle Eastern Baklava but in cookie form. These cookies are filled with everything that’s found in traditional chocolate Baklava like; pistachios, honey, walnuts, chocolate and even more honey. With the addition of brown butter and flakey sea salt for extra flavor. It taste so much like the real thing and takes me back to Greece with every bite. My family and friends said the cookies are better than the original dessert.
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Why you will love these cookies
- The cookies taste lake baklava but in cookie form
- A stand mixer isn’t required to make them
- Really easy to bake
- Are a stand out dessert
Ingredient notes
Flour: I use a combination of all purpose white flour and bread flour to make the cookies extra chewy. You can replace the bread flour with all purpose flour or kamut too.
Pistachios: Use unsalted pistachios not the salted ones or else the cookies will be too salty.
Honey: The star ingredient of baklava is the honey. Make sure to use a good quality one. Organic raw honey is always my go to.
Chocolate: Reach for a higher quality chocolate from the store. Don’t use Kirkland, Walmart or Kroger chocolate. Guittard and Enjoy life baking chips are the brands I use and love. You can taste the difference. I promise.
Eggs: The eggs should be room temperature. Place 3 eggs in a bowl of warm water for 10 minutes before using.
How to make the cookies
- Start by preheating the oven to 350 F and line two cookie sheets with parchment paper to use late.
- Then brown the butter and pour it into a large mixing bowl. Mix in 1/4 cup of honey and let the mixture sit for 10 minutes.
- After 10 minutes mix in the brown sugar until combined. Then stir in the 2 eggs and egg yolk along with the vanilla extract.
- In another bowl combine the dry ingredients: flour, bread flour, baking soda, baking powder and sea salt with a fork.
- Now dump the dry ingredients into the wet ingredients, folding them into each other until the last bit of flour disappears.
- Fold in the pistachios and chocolate then scoop 6 cookie dough balls, with a large cookie scoop and evenly disperse onto one of the prepared cookie sheets.
- Bake the cookie at 350 F for 10-12 minutes until the edges are golden and centers are soft and let the cookies cool on the pan for the cookies to set.
- Continue baking until all the cookies have been baked.
- Then top the cooled cookies with more honey, melted chocolate and chopped pistachios.
- Serve and Enjoy!
- Eat these cookies right away. Because of the honey topping they can go soggy. They are best eaten right after decorating.
Delicious Chocolate Baklava Cookies
Equipment
- 2-4 Baking Sheet
- 2-4 Parchment Paper
- 1-2 Rubber Spatula
Ingredients
- 1 cup butter salted or unsalted
- 1 ½ cup organic brown sugar or regular brown sugar
- ¼ cup raw honey more for topping baked cookies
- 3 eggs room temperature
- 2 teaspoon pure vanilla extract
- 1 ½ cups all-purpose unbleached organic flour
- 1 cup bread flour I like King Arthur
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Redmond’s sea salt or table salt
- 1 3.2 oz dark chocolate bar chopped more for topping baked cookies
- ½ cup chopped raw not salted pistachios and more for topping baked cookies
- ½ cup chopped raw not salted walnuts
- Maldon flakey sea salt for topping baked cookies
Instructions
- Start by preheating oven the oven to 350 degrees Fahrenheit.
- Next line tow standard baking sheets with parchment paper to use later.
- In a medium pot, over medium heat melt butter to create brown butter. Stir consistently to avoid burning the butter. Cook the butter until it foams and amber bits form on the bottom of the pan.
- Remove the browned butter from the heat and pour into a large mixing bowl and mix in a 1/4 cup of honey. Let it sit for 10 minutes.
- Add the brown sugar and beat the butter, sugar and honey for 2-3 minutes with a hand mixer or rubber spatula until combine.
- Add 2 eggs and one egg yolk to the butter mixture and pure vanilla extract. Mix until combined.
- In a small bowl add dry ingredients and whisk with a fork.
- Pour the dry ingredients into the wet ingredients and fold them into each other to form a smooth dough.
- Add chopped dark chocolate, chopped pistachios and chopped pecans. Fold them into the dough until evenly dispersed throughout the batter.
- Scoop the dough using a large cookies scoop and bake no more than 6 cookies on a cookie sheet lined with parchment paper at a time.
- Bake the cookies at 350 degrees for 10-12 minutes; edges of the cookies should be golden brown and centers should be soft and slightly underbaked.
- Continue previous step until all cookies have been baked.
- Cool the cookies completely.
- Once the cookies have cooled drizzle the tops with honey, melted chocolate, flake sea salt and finely crushed pistachios.
- Enjoy!
Notes
*to melt chocolate simple place chopped chocolate or chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring between each one until the chocolate is melted and smooth.