Preheat oven to convection 350 degrees Fahrenheit.

Beat room temperature butter, granulated sugar, and brown sugar in a stand mixer for 1–2 minutes until light and off-white in color.

Add egg, molasses, and vanilla extract to the bowl.

Mix until fully combined.

Add cocoa powder, all-purpose flour, baking powder, and baking soda.

Fold dry ingredients into the dough until fully incorporated.

Bake one cookie first as your test cookie.

Use this to check spread and make sure no ingredients were missed.

Scoop 1/3 cup of cookie dough onto a parchment-lined baking tray.

Bake cookies for 12–13 minutes.

Immediately swirl a round bowl, cup, or cookie cutter around warm cookies for perfectly clean edges.

Let cookies rest on the tray for about 10 minutes before transferring.

For the pistachio topping, melt butter in a medium saucepan over medium-low heat, then add kataifi and toast for 8–10 minutes until golden brown.

Mix toasted kataifi with tahini and pistachio cream, then scoop 1 tablespoon onto each cookie.

Top each cookie with 2–3 chocolate Easter egg candies.

Enjoy fresh or store chilled for up to 8 days.