Cream Chese Filling

1. In a bowl, beat the cream cheese and brown sugar until completely smooth.

2. Add the molasses, vanilla, salt. Mix until combined.

3. Add the spices and mix just until incorporated.

4. Scoop 1-1 1/2 tsp portions onto a parchement-lines tray, or if you have them, small silicon molds of similar size.

5. Freeze until completely solid before assembling the cookies.

Chocolate Brownie Cookie Dough

1. Melt chocolate and butter together, stirring until combined.

2. Beat eggs and sugar until light and fluffy, about 6 minutes.

3. Pour the chocolate mix onto the egg mixture and stir until well combined.

4. In a separate bowl mix dry ingredients and add to chocolate mix, stirring with a spoon until just combined.

5. Transfer the dough into a bowl and cover with a plastic wrap and put into the fridge for about an hour.

6. After cooling, create ball, each weighing 60 grams.

7. Flatten the dough in the palm of your hand or on the work surface and place frozen insert inside each one and carefully create a tight ball around each insert.

8. Preheat hte oven to 350°F (175°C)

9. Prepare a cookie sheet with parchment paper.

10. Place no more than 5-6 cookies at the time with plenty of space between each cookie.

11. Bake each batch for 10-11 minutes in the center of the oven. The cookies are ready when 

12. the edges are set, the tops looks slightly puffed, the centers still appear soft and slightly underbaked. 

13. Avoid baking until fully firm - the filling should remain molten.

14. Remove the baking tray from the oven and let the cookies rest on the tray for 5 minutes.

15. If the cookies look uneven, you can during this time,  use a round cookie cutter or a glass to gently swirl around the cookie. This helps create a clean, even shape.

16. While the cookies are still warm apply the topping.

17. Gently press chopped pistachios onto the tops

18. Add a few flakes of flake salt to balance the sweetness.

19. Best enjoyed slightly warm. Rewarm briefly if needed to restore the molten center.

Brown Butter Finish

1. Brown the butter in a small pan until nutty and golden.

2. Remove from heat and let cool until worm (not hot)

3. While cookies are still warm, lightly brush the tops with browned butter.

Pistachio Topping

1. Lightly toast pistachios at 325°F (160°C) for 6-8 minutes. Cool. 

2. Gently press pistachios onto the tops of the warm, butter-brushed cookies.

3. Add a few flakes of salt if desired.