Set the butter in a medium large, heatproof bowl and over it pour both of the sugars. Set the bowl in the microwave for 1 minute, until the butter is fully melted. Add the salt and vanilla and whisk very well until the mixture turns thick and shiny.

Add in the cocoa and whisk to combine. Set it back in the microwave for 30 seconds, until hot and bubbling. Whisk until the mixture starts to clump; some of the liquid will pool in the bottom of the bowl and a thick mass will settle in the whisk.

Add the egg and whisk very well, until you have what looks like brownie batter. Add the flour and baking soda and stir until there’s no unmixed flour bits. Cover the bowl with plastic wrap and set it in the fridge for 2 hours.

While the cookie dough is chilling, make the filling

Set a medium or large frying pan over medium low heat. Add the tablespoon of butter and then add the kataifi. Add a pinch of salt and cook until browned; this can take up to 20 minutes - don’t try to rush it. As the phyllo firms up it will begin to break, keep stirring until evenly browned. Transfer to a medium sized bowl and let cool completely.

Once cool add the tahini and the pistachio cream. Stir until combined.

Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.

Use a disher or cookie scoop to portion the cookie dough into 2.5 tablespoons of dough per cookie (you can make smaller cookies if you prefer). Flatten each ball of dough and place 1 tablespoon of pistachio kataifi in the center, then wrap the dough around the filling, pinching and smooth it over to create a fully encased cookie. Round the balls by rolling them between your palms. Optional: set a square of semi-sweet or milk chocolate on top of the dough, pressing gently. You can also do this with some chocolate chips.

Leave enough space for the cookies to spread (about 2 inch diameter around the cookie). If you like, place some chocolate or chocolate chips on top of the cookies before baking. Bake for 12-14 minutes, until they’ve spread quite a bit, and have spread edges that are cracking.

Let cool on the pan before handling. Enjoy!