Dubai Chocolate Chip Cookie Pies 🤤 Dough Base     •    230 g (1 cup) cold unsalted butter, cubed     •    200 g (1 cup, packed) brown sugar     •    100 g (½ cup) white sugar     •    2 large eggs     •    360 g (2 ¾ cups + 1 tbsp) all-purpose flour     •    1 tsp baking powder     •    ¼ tsp baking soda     •    ½ tsp salt     •    200 g (1 ¼ cups) dark chocolate chips or chunks Filling     •    150 g (5 ¼ oz) finely toasted shredded kataifi     •    150 g (½ cup + 2 tbsp) pistachio spread How to Prep Filling     1.    Toast kataifi in a pan with butter until golden. Let cool.     2.    Mix into pistachio spread until thick but scoopable. Chill for 10–15 min.     3.    Roll into 8 small balls (~1 tbsp each) and freeze for 15–20 min to keep them firm while baking. Assemble & Bake     1.    Preheat oven to 170 °C / 340 °F.     2.    Lightly grease the 12.5 × 3 cm (5 × 1¼ in) Soffritto pie tin.     3.    Press half the cookie dough into the base and slightly up the sides.     4.    Even...