Chocolate Chip Pistachio Cookies (Edit recipe)

Prepare the filling

1. Roll the phyllo sheets together and then slice them into thin strips.
2. Carefully separate the phyllo strips with your hands, gently pulling them apart to resemble noodles.
3. In a skillet, melt 1 tbsp of butter over medium heat. Add the phyllo and cook, stirring frequently, until they start to turn golden. Remove from the heat and set aside to cool.
4. Melt the white chocolate in the microwave using 20-second intervals or over a double boiler.
5. Stir in the pistachio butter and the crispy phyllo strips. Mix well.
6. On parchment paper or a silicone-lined tray, portion small balls of the filling and chill in the refrigerator.

Cookie dough

1. In a large bowl, beat the softened butter with the sugars until light and fluffy.
2. Add the egg and the egg yolk. Mix well to combine.
3. In a separate bowl, combine the flour, salt, baking powder, and baking soda.
4. Slowly add the dry ingredients into the yolk mixture using a spatula. Do not over mix.
5. Add the chocolate chips, reserving some for the top of the cookies. Mix gently until combined.
6. Refrigerate the dough to firm it up.

Assemble

1. Using a #10 cookie scoop (an ice cream scoop) or two small spoons, portion out dough balls.
2. Slightly flatten each one with your hand and place a chilled ball of filling in the center. Carefully seal the dough around the filling to form a ball.
3. Place the filled cookie balls on a tray and freeze for at least 1 hour or overnight.
4. Preheat the oven to 350.
5. Place the frozen dough balls on a parchment-lined baking tray, leaving space in between.
6. Bake for 15-18 minutes, or until just set but still soft in the center.
7. Immediately after baking, you can round the edges with a spoon if desired and gently flatten the tops if the filling bulges. Press the reserved chocolate chips into the top.
8. Let the cookies cool completely on the tray! They are fragile when hot!