Start by toasting the kadayif. Melt one tablespoon of butter in a pan over low-medium heat, then add the kadayif. Stir and toast until golden brown. Remove from the pan to cool completely.

Prepare three baking sheets with parchment paper and set aside.

Mix toasted kadayif and pistachio butter and, using a small cookie scoop, place 16 scoops (½ to ⅔ full) of filling on one baking tray with space between each scoop. Place in the freezer while you make the cookie dough.

Stir together the flour, cocoa powder, salt, baking soda, and baking powder using a whisk or dough hook and set aside.

In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, cream together butter and both sugars. When this mixture is completely smooth, add the eggs, one at a time, and mix until just combined. Scrape down the side of the bowl as needed. Add vanilla and mix until just combined.

Add the dry ingredients into the wet ingredients and mix until just combined.

Using a wooden spoon or sturdy spatula, stir in the milk chocolate chips. Grab the two remaining prepared baking sheets and, using a large 2-oz cookie scoop, place 8 cookies on each cookie sheet, evenly spaced.

Flatten each cookie dough ball into a disc that is approximately 4 inches across. No need to make perfect circles or measure.

If you used softened butter, chill the flattened cookie dough on the trays in the fridge for 30 minutes. *(see note)

Remove filling from the freezer and place one piece of filling in the center of each dough disc, then wrap the dough around the filling and place the cookie dough back on the baking tray with the seam side down.

Chill baking sheets in the fridge while you preheat the oven to 350.

When the oven reaches, 350, remove the trays from the refrigerator and bake cookies for 18 minutes, rotating and swapping the trays halfway through baking time.