Description
Dubai Chocolate Cookies are rich, decadent treats featuring a unique pistachio cream and toasted kataifi filling. These soft, chocolatey cookies combine the deep flavor of cocoa with a delicate nutty crunch, topped with a drizzle of melted chocolate and roasted pistachios for an irresistible finish.
Ingredients
Scale
Filling
- ⅔ cup (195 g) pistachio cream
- ⅔ cup (52 g) toasted kataifi
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
Instructions
- Prepare the Filling: In a mixing bowl, combine the pistachio cream and toasted kataifi thoroughly. Set aside to be used as the filling for the cookies.
- Make the Cookie Dough: In a large bowl, cream together the unsalted butter, natural cocoa powder, avocado oil, granulated sugar, and light brown sugar until smooth and fluffy. Add the egg and vanilla extract, beating to incorporate well.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
- Form and Fill Cookies: Preheat your oven to 350°F (175°C). Take portions of the dough and flatten them slightly. Place a spoonful of the pistachio filling in the center and carefully shape the dough around the filling to enclose it completely, forming cookie balls.
- Bake the Cookies: Place the filled cookie dough balls on a parchment-lined baking sheet, spaced evenly apart. Bake for approximately 12-15 minutes or until the cookies are set but still soft to the touch. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Add Toppings: Once cooled, drizzle the melted couverture or semisweet chocolate over the cookies. Garnish with roasted, salted pistachios on top for an added crunch and flavor contrast.
- Serve and Enjoy: Let the chocolate drizzle set for a few minutes before serving these indulgent Dubai Chocolate Cookies. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Use cake flour for a tender, delicate crumb; all-purpose flour can be substituted but may yield a denser cookie.
- Room temperature eggs help the ingredients blend more smoothly for optimal texture.
- Avocado oil offers a neutral flavor and healthy fats, but canola or vegetable oil can be used as alternatives.
- To toast kataifi, place it in a dry pan over medium heat and stir frequently until golden brown, taking care not to burn.
- Ensure cookies cool completely before drizzling chocolate to prevent it from melting excessively.
Keywords: Chocolate cookies, pistachio cream, kataifi pastry, Middle Eastern dessert, chocolate drizzle, roasted pistachios