Dubai Chocolate Cookies
A decadent fusion of rich cocoa and the signature crunch of pistachio kataifi
Cookies
Chocolate
This recipe takes the viral “Dubai Chocolate” flavours and reimagines them in a cookie format. The base is a a delicious double chocolate chip cookie adapted from Preppy Kitchen, providing a soft and fudgy contrast to the unique textures of toasted kataifi and pistachio paste.
Time
1 hour
Ingredients
The Filling
- Kataifi (I substituted with shredded phyllo pastry)
- A knob of butter (for toasting)
- Pistachio Paste
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, granulated sugar, and honey on medium speed until light and fluffy (3-5 minutes).
- Add in egg and vanilla and beat until combined. Scrape down the sides of the bowl occasionally for even mixing.
- In a separate bowl, combine the dry ingredients (flour, cocoa powder, baking soda, and salt).
- Slowly add the dry mixture to the butter mixture until combined while mixing on low speed.
- Stir in the chocolate chips.
- Preheat the oven to 375°F / 190°C. Line two baking sheets with parchment paper.
- Scoop 1½ tablespoon-sized balls of dough on the cookie sheet, placing them about 2 inches apart.
- Bake for 10 minutes or until cookie edges are firm and the center appears dry.
- Let cool on the sheets for 5 minutes before transferring to wire racks to continue cooling.
The Filling & Assembly
- To make the filling, sauté kataifi in a pan with a little butter until golden brown and crispy.
- Mix the crispy kataifi with pistachio paste until it forms a thick, spreadable consistency.
- Pro-tip: To stuff the cookies, created a little divot with a small round spoon, and place place a teaspoon of the pistachio-kataifi mixture in the center.
- Decorate the top with some melted chocolate and gold, and enjoy!