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Because it is cookie season, I made this Salted Chocolate Chip Cookie Baklava for you guys!
And I have yet to actually make a single cookie this December. Sure, I have made a lot of treats, but ZERO cookies.
I made Sugar Cookie Cupcakes, Gingerbread Boy Granola, Potato Chip Fudge, Hot Chocolate French Toast and Dark Chocolate Coffee Bark, but no actual cookies. I did make these crazy easy Idiot Proof Chocolate Covered Pretzel Nutella Turtle cookies, but those were back in November. Gosh, it feels like that was yesterday!
Fudge oh fudge, time is flying by too fast. Christmas is on Wednesday! What?!?!
Anyway, this baklava is still not technically a cookie, but I am hopping you guys can just pretend because I am going to go out on a limb and say that this may just be better than any cookie.
Maybe.
I can’t say for sure because sometimes a real cookie is all you really want or need, but let’s just think of this as one giant buttery chocolate chip cookie (Mmm!!), with a nice, flakey crust.
YES.
I took a lot of photos of the process because some people have the tendency to think that Baklava is hard and complicated, but I actually thought is was so easy. The hardest part is layering the phyllo sheets, but once you get the hang of it, the process flows pretty smoothly.
But just in case you ruin a few sheets (trust me I did!), I wrote for the recipe to call for more phyllo dough than you should need. If you end up having extra, use the leftovers for a savory pie, or do what I did and throw a bunch of leftovers in a baking dish with some cheese and top it with the leftover phyllo dough.
The secret to this dish is layers.
The layers of butter and phyllo dough.
Yes, there is lots of butter, but it’s cool because Christmas is in five days so it’s totally acceptable.
And do not try to tell me otherwise.
Oh, and a little side note.
Thank you guys all for your kind comments on yesterday’s post! Most of them were crazy nice. Which is good since I was pretty nervous to share!! You guys have demanded photos of the process. We’ll do!!
But first let’s make some cookie baklava!
The great thing about baklava is that it serves a ton and can be made a least a day in advance.
This is obviously a great thing since it is the holidays and we should all be out playing in the snow, drinking hot cocoa and hanging with friends and family.
Speaking of Christmassy things.
I finally got to watch the Grinch last night. Well, I sort of got to watch it. Asher was hanging out with me after school last night and had it on while I was working, but man it is hard to work when the Grinch is on. It is one of my favorites. The Grinch and The Santa Clause movies, oh, and Miracle on 34th Street and Eloise at Christmas Time!
Ok, really I just love all Christmas movies.
Oh, and you gotta watch Christmas Vacation (filmed practically in my own backyard). It is a Christmas must. Oh jeez, and obviously the Home Alone movies too.
Ok now really, let’s just eat some more Baclava.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
With a side of Christmas Movies. Of course!
How far in advance can you make this? Making for some friends and plan to individually wrap as gifts
Hey Brittany,
These are best eaten within 3-4 days of making:) Please let me know if you have any other questions! xT
Hi Tieghan! Was going through your old recipes for some inspiration and loved this one. Only thing- I’m allergic to nuts. Any ideas on what to sub for pistachios and walnuts?
Thanks!!!
Hey there,
You could just skip them for this recipe. Let me know if you give the recipe a try, I hope you love it! xTieghan
Is there really only 1 cup of flour and 3 sticks of butter in the dough?
Hey Debi,
Yes, all of the measurements for this recipe are correct. I hope you love it, please let me know if you give it a try! xTieghan
Hi, is there an alternative to using an actual vanilla bean in the syrup? They’re hard to find!
Hey Ellie,
You can use vanilla extract in place of the vanilla bean. I hope you love the recipe! xTieghan
These were soooooo gooooood. I mean, with so much butter how could they not be? Phyllo always scares me, but I really got into a groove with it after a while. I might have to try your version with the rum butter sauce next time.
Thank you so much Lacey!! I am so glad you enjoyed this recipe! xTieghan
Can you use regular cookie dough that’s already been made?
Hi Lisa! I have not tested that, but I don’t see why there would be an issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is the bomb!! Followed directions to a tee and turned out perfectly!!! Love, love, love it!! First time baklava maker so I am stoked it all turned out so great!
I am so glad you loved this!! Thank you Haley!
Tried it .. still in cooling process though, but it looks marvelously gooood.. smells so as well! The syrup is heavenly delicious.. love it!
Thank you so much Mariam!
Can it be eaten warm. I just mad it and I don’t have 6 hours. I’m taking it in an hr.will it be ok
HI! It is best to let the baklava, sit and allow the syrup to soak into the cake. That said, I am sure an hour will do. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi
I have just come across your chocolate chip baklava. I’m a bit unsure about your quantities is butter. You mention three and two cup sticks. What does this mean. I write from England so am a bit comfused.
Many thanks
Andre.
I am so sorry for the confusion. Recipe is fixed and reads correctly. Please let me know if you have any other questions. Hope you love this!
I love this recipe and get compliments every time I make this! My only major modification is to use only 2 sticks of butter in the cookie dough (no need to replace it, even) and with all the butter in the layers, has turned out wonderful each time. Thanks for sharing!
SO happy you like the Baklava!! Using the 2 sticks sounds great! Thanks so much Anne!
hey Tiiegham ! i tried the recipe but the middle layers got soggyish, like didnt taste cooked. i’m sure i messed up with the recipe some where used a glass pan and i think maybe the water was acccidently added more…maybeee!! don’t remeber now but you think that could have been the issue? love your recipes and ive tried quiet a few desserts now . AWESOME.
HI! I think if water got into the dessert thats probably the probablem. Also, did it seem fully cooked when you took it out of the oven? Sometimes you need to cover the top with foil before removing this from the oven to insure the middle is fully cooked. Thanks for the kind words!!
I have been searching for a chocolate baklava, this one looks so good. Love your photos too.
Oh my. this looks very delicious. The picture makes me want to devour the baklava,
Thank you! 🙂
Cookie baklava – what a great idea! This looks absolutely delicious, and so pretty!
Thank so much, Cate! Hope you have a Merry Christmas!