• In the bowl of an electric mixer (or using a hand-held mixer), combine the butter, dark brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla, mix until combined, scraping down the bowl as needed.
• Add the salt and baking soda. Mix in the cocoa powder, then the flour, just until incorporated. On low speed, blend in the milk, then fold in the chocolate chips.
• Cover and chill the dough for at least 2 hours.
• Preheat the oven to 350˚ F. Line large baking sheets with parchment paper or silicone baking mats. Scoop and roll the dough into about 2 oz. (about 1/4 cup) balls. Bake 10-12 minutes. (Tip: If cookies aren’t flattening, gently press the center with a tablespoon a few minutes before it's done baking.)
• Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

FOR THE PISTACHIO CREAM/KATAFI LAYER:

• While the cookies are baking and cooling, toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
• In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
• Spread evenly on top of cooled cookies.

FOR EASY CHOCOLATE GANACHE:

• In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat for 45 seconds, then stir until the chocolate is smooth and melted. Let cool slightly
• Spoon the ganache onto each cookie, using the back of the spoon to spread and swirl it. If desired, sprinkle chopped pistachios along one edge of each cookie. Let the ganache set; refrigerate for about 10 minutes to speed up the process. Enjoy!