Decadent Dubai Chocolate Chip Cookies (Printable View)
Rich cookies filled with pistachio paste, chocolate chips, and kataifi for elegant flavor and texture.
# Ingredient List:
→ Cookie Dough
01 -
1/2 cup cold unsalted butter, cut into cubes
02 -
1/3 cup packed light brown sugar
03 -
3 tablespoons superfine sugar
04 -
1 teaspoon vanilla extract
05 -
1 large cold egg
06 -
1 1/2 cups cake flour
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
3/4 cup chocolate chips, dark or milk
→ Pistachio Center
10 -
1/4 cup kataifi pastry, toasted with butter
11 -
1/2 cup pistachio paste
12 -
2 teaspoons tahini
13 -
1/4 teaspoon salt
→ Chocolate Topping
14 -
3.5 ounces chopped chocolate, half milk and half dark
15 -
1/4 cup kataifi pastry, toasted and buttered
16 -
1/2 cup pistachio paste
17 -
2 tablespoons toasted pistachios, finely chopped
→ For Toasted Kataifi
18 -
2/3 cup kataifi pastry, chopped and separated
19 -
2 tablespoons unsalted butter
# Preparation Steps:
01 -
Preheat oven to 350°F (180°C) or 320°F (160°C) fan forced. Line two baking trays with parchment paper. Melt 2 tablespoons butter in a large frying pan over medium heat. Add 2/3 cup chopped and separated kataifi pastry, breaking up any clumps. Toast, stirring frequently, for about 10 minutes until golden and crunchy. Set aside to cool completely.
02 -
In the bowl of a stand mixer fitted with a beater attachment, cream together 1/2 cup cold unsalted butter, 1/3 cup light brown sugar, 3 tablespoons superfine sugar, and 1 teaspoon vanilla extract on high for 4 minutes until pale and fluffy. Add 1 cold egg; beat for 30 seconds. In a separate bowl, whisk 1 1/2 cups cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add dry mixture to the wet ingredients; mix on low speed just until combined. Fold in 3/4 cup chocolate chips by hand. Refrigerate dough while preparing filling.
03 -
Stir together 1/4 cup toasted kataifi pastry, 1/2 cup pistachio paste, 2 teaspoons tahini, and 1/4 teaspoon salt until smooth.
04 -
Divide cookie dough into 4 even balls. Flatten each gently, place about 1 tablespoon pistachio filling in the center, gather edges, and seal completely. Reshape into balls.
05 -
Place 2 filled cookie balls per tray, spaced well apart. Bake in preheated oven for 20–22 minutes, or until golden at the edges and set in the center. Allow cookies to rest on trays for 20 minutes before moving.
06 -
Cool cookies completely. Melt 3.5 ounces chopped chocolate in a microwave or double boiler until smooth. Spoon melted chocolate over each cookie. In a bowl, combine 1/4 cup toasted kataifi pastry with 1/2 cup pistachio paste for the topping. Place some topping over the melted chocolate center. Sprinkle 2 tablespoons finely chopped toasted pistachios around the top. Optionally, use extra chopped pistachios or sea salt.
07 -
Set cookies at room temperature or in the refrigerator until chocolate and topping are fully firm. Serve immediately or store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months.
# Supplementary Details:
01 -
For best texture, let the cookies cool fully before decorating. Chilling the dough makes shaping and assembly easier. Use cold butter for enhanced cookie structure.