1. Make the Pistachio Kunafa Filling:

Shred the kunafa pastry into 1-2 cm pieces using a food processor or scissors.

In a large frying pan, melt butter or ghee over medium heat. Add the shredded kunafa pastry and stir constantly until it turns golden brown and roasted.

Remove from heat and let it cool before transferring it to a mixing bowl.

Add pistachio spread and optional tahini into the bowl. Stir well, then refrigerate for 10 minutes to slightly solidify.

Roll the pistachio mixture into 10-12 equal-sized balls and place them on a parchment-lined tray. Freeze the balls for at least 15 minutes.

2. Prepare the Cookie Dough:

In a small heavy-bottomed saucepan, melt butter over medium heat. Stir constantly until the butter foams and turns light golden brown.

Remove from heat and let it cool for about 10 minutes. Add espresso powder and whisk in brown sugar until fully dissolved.

Add vanilla extract and the egg, whisking for 1-2 minutes.

Sift in cocoa powder, flour, baking soda, and salt. Use a spatula to fold the dry ingredients into the wet mixture until there are no streaks of flour.

3. Assemble the Cookies:

Remove the pistachio kunafa balls from the freezer.

Take a spoonful of cookie dough and wrap it around each pistachio ball, ensuring the filling is completely covered.

Place the cookie balls on a baking sheet and top each with chocolate chunks.

Bake at 180°C (350°F) for about 10 minutes on the lower-middle rack.

Allow the cookies to cool for 20-25 minutes before enjoying them.

4. Serve and Enjoy:

For an enhanced presentation, drizzle some melted pistachio spread over the cookies before serving.