Preheat the oven to 350°F (180°C).

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.

Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.

Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly.

Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.

Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.

Once the cookies are cool, spread the pistachio topping onto the top of each cookie.

While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.

Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.

After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.