Dubai Chocolate Cookies with Pistachio Cream and Kataifi Filling Recipe
Dubai Chocolate Cookies are a decadent treat featuring rich cocoa-infused cookie dough filled with luscious pistachio cream and crunchy toasted kataifi. The cookies are topped with a drizzle of melted semisweet chocolate and a sprinkle of roasted, salted pistachios, creating a delightful combination of textures and flavors reminiscent of Middle Eastern confections.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
Ingredients
Scale
For the filling
- ⅔ cup (195 g) pistachio cream
- ⅔ cup (52 g) toasted kataifi
For the cookie dough
- ½ cup (113 g) unsalted butter, cut into pieces
- ¼ cup (25 g) natural cocoa powder
- 1 tablespoon avocado oil (or canola/vegetable oil)
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, firmly packed
- 1 large egg, room temperature preferred
- ¾ teaspoon vanilla extract
- 1 ¾ cups (198 g) cake flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
Topping
- ⅓ cup (70 g) couverture or semisweet chocolate, melted for drizzling
- 2 tablespoons roasted, salted pistachios for topping
Instructions
- Prepare the filling: In a bowl, combine the pistachio cream with the toasted kataifi. Mix gently to combine and set aside for later use.
- Make the cookie dough: In a mixing bowl, cream together the unsalted butter, avocado oil, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated.
- Combine dry ingredients: In a separate bowl, sift together the cake flour, natural cocoa powder, baking soda, baking powder, and table salt. Gradually add the dry ingredients into the wet mixture and mix until a consistent dough forms.
- Shape the cookies: Preheat your oven to 350°F (175°C). Take a portion of the dough and flatten it in your palm. Place a spoonful of the pistachio-kataifi filling into the center and carefully enclose the filling by shaping the dough into a ball to seal it inside.
- Bake the cookies: Arrange the filled dough balls on a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for approximately 12-15 minutes or until the edges are set but the center remains soft.
- Add toppings: Once out of the oven and slightly cooled, drizzle the melted couverture or semisweet chocolate over the cookies. Sprinkle the roasted, salted pistachios on top before the chocolate sets.
- Cool and serve: Allow the cookies to cool completely on a wire rack so the chocolate topping hardens. Serve and enjoy the unique fusion of rich chocolate and nutty pistachio flavors.
Notes
- Use cake flour for a tender, delicate crumb; all-purpose flour may make the cookies denser.
- Room temperature egg ensures better mixing and volume.
- To toast kataifi, bake shredded phyllo dough briefly until crisp and golden.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Pistachio cream can be homemade or purchased pre-made; ensure it has a smooth consistency.
Keywords: Chocolate cookies, Pistachio cream, Dubai desserts, Kataifi, Middle Eastern cookies, Chocolate pistachio cookies, Homemade cookies