Dubai Chocolate Cookies
These cookies are the epitome of indulgence, featuring a thick, gooey center wrapped in a perfectly crispy exterior. Each bite reveals a delightful surprise: a pistachio kataifi filling that adds a unique texture and nutty flavor. To top it all off, the cookies are finished with a generous drizzle of rich chocolate, making them an irresistible treat for any occasion. Whether you’re a fan of pistachios or just love a good gooey cookie, this recipe is sure to become a favorite in your baking repertoire.
Ingredients
Pistachio Cookie Dough
- 130 g cold, unsalted butter
- 70 g pure pistachio paste not sweetened
- 200 g brown sugar
- 35 g white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 270 g all-purpose flour
- 75 g cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 cup pistachios
Kataifi Filling
- 3 tbsp butter
- 227 g kataifi
- 200 g pistachio cream I make my own pistachio cream with pure pistachio paste, butter and white chocolate but you can also buy it pre-made! Comment if you would like a recipe for the pistachio cream :)
- 50 g tahini
Dark Chocolate Drizzle
- 3 dark chocolate bars
- 1/2 cup crushed pistachios
Instructions
Cookie Dough
- In a large mixing bowl, cream together the cold butter, brown sugar, pistachio paste, and white sugar until the mixture is well combined and smooth. This may take a few minutes, so be patient and ensure that everything is evenly incorporated before moving on to the next step.
- In a separate bowl, mix together the dry ingredients: all-purpose flour, cake flour, baking soda, baking powder, and salt. Once combined, set the mixture aside until ready to use.
- Add the egg to the butter and sugar mixture, and mix until fully combined. Then, add the egg yolk and vanilla extract and continue mixing until well incorporated.
- Gradually add in the dry ingredients you set aside, mixing until about 80% combined. There should still be some visible streaks of flour in the dough.
- Add 2 cups of whole pistachios and gently mix until they are evenly distributed throughout the dough. Be careful not to overmix.
- Weigh the dough into 130-145g balls and place them in an airtight container. Let the dough balls sit in the refrigerator for a few hours until hardened, or leave them overnight for best results.
Pistachio Kataifi Filling
- Melt the butter in a pan over medium heat. Once melted, add your kataifi and stir-fry until it turns golden brown and crispy, ensuring it’s evenly toasted.
- Transfer the toasted kataifi to a bowl and let it cool. Once cooled, add your pistachio cream and tahini, then mix until well combined.
Baking Cookies
- After a few hours or the next morning, take your chilled cookie dough balls and place them on a cookie sheet. Preheat your oven to 400°F. Once the oven is fully preheated, bake the cookies for 12 minutes, or until the edges are golden and the centers are set.
Assembling Dubai Chocolate Cookie
- Once the cookies are out of the oven, use a small shot glass to press a well into the center of each cookie while they are still warm. This will create a space to hold your kataifi filling.
- Once the cookies have cooled completely, spoon one tablespoon of your pistachio kataifi filling into the well in the center of each cookie.
- Melt your dark chocolate and transfer it to a piping bag. Drizzle the melted chocolate over each cookie, then top each cookie with crushed pistachios for an added crunch and visual appeal.