Melt 1 tbsp butter in a skillet over medium heat. Add finely chopped kataifi and toast for 5-7 minutes, stirring constantly, until golden and crispy. Let cool.

In a bowl, mix the cooled kataifi with the pistachio cream and tahini until fully coated.

Scoop 1-tablespoon portions of the pistachio mixture onto a parchment-lined tray, forming 10-12 discs. Freeze for at least 1 hour until completely solid.

Brown 1/2 cup of butter in a saucepan until golden specks form and it smells nutty. Pour into a bowl to stop the cooking and let cool for 15 minutes.

Whisk the brown and white sugars into the cooled brown butter. Add the egg, egg yolk, and vanilla, whisking until smooth and pale.

Fold in the flour, baking soda, and salt until just combined. Fold in the milk chocolate chunks. Chill the dough in the fridge for 30 minutes.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Flatten 2.5 to 3 tablespoons of dough in your hand. Place a frozen pistachio disc in the center and wrap the dough completely around it, sealing thoroughly. Roll into a smooth ball.

Bake for 12-14 minutes until the edges are golden. Remove from oven and immediately sprinkle with flaky sea salt.

Let cool on the baking sheet for 10 minutes before transferring to a wire rack to enjoy the gooey center.