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Delicious Chocolate Baklava Cookies

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.
5 from 1 vote
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Servings 18 cookies

Equipment

  • 1 Mixing bowl
  • 1 Measuring Cup Set
  • 2-4 Baking Sheet
  • 2-4 Parchment Paper
  • 1-2 Rubber Spatula
  • 1 Cookie Scoop
  • 1 Medium Saucepan

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 get room temperature eggs fast, add eggs to a bowl (un-cracked) and cover them with warm water from the tap. Let them sit in the warm water for 10 minutes. After 10 minutes use the eggs in the recipes as directed.
*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.