Melt 2 tablespoons of unsalted butter in a medium saucepan over low heat. Once melted, add torn pieces of filo pastry and stir for about 3-4 minutes until golden and crispy. Combine the filo with 4 tablespoons of heated pistachio cream, mixing well. Set aside to cool.

In a large mixing bowl, beat 150g of softened unsalted butter until creamy. Gradually add 100g of light brown sugar and 100g of white caster sugar, mixing until fluffy. Incorporate 2 large eggs, one at a time, ensuring each is blended before adding the next.

In another bowl, whisk together 150g of self-raising flour, 50g of all-purpose flour, 50g of cocoa powder, and ¼ teaspoon of salt. Gently fold the dry ingredients into the butter mixture without overmixing. Fold in 100g of milk chocolate chips.

Using a heaped tablespoon of thick dough, flatten it slightly in your palm. Spoon a generous amount of the cooled pistachio and filo mixture into the center and wrap the dough around it to create a ball. Repeat the process to make about 12 cookie balls.

Line a baking tray with parchment paper and place cookie balls on it, spaced apart. Cover tightly with plastic wrap and freeze for 60-90 minutes.

Preheat your oven to 200°C for a fan oven or 220°C for conventional. For an extra crispy finish, place an empty baking tray in the oven for 5 minutes to heat.

Arrange the frozen dough balls on the hot tray, leaving space for spreading. Bake for 12-15 minutes until edges set while centers remain soft. Cool on the tray for about 15 minutes before transferring to a wire rack.

Warm any remaining pistachio cream over low heat until drizzleable. Drizzle over cooled cookies for a delightful finish.