If you’re a fan of pistachio-stuffed dubai chocolate, you’ll be obsessed with these dubai chocolate cookies! They’re so yummy and addictive.
If you’re a chocolate lover and are obsessed with cookies, you’ll also enjoy these brownie cookies.
Brownie Recipes
Brownie Cookies
How to Make Dubai Chocolate Cookies
- Make the Kataifi. Whisk flour, cornstarch, sugar, and salt. Add oil and water to make a smooth batter. Let rest 30 mins. Squeeze thin strands onto a dry, hot nonstick pan. Cook until dry but not browned. Lift gently and cool completely under a towel.
- Prepare Pistachio Cream Mixture. Melt white chocolate with cream in the microwave. Blend ground pistachios with a pinch of salt into a paste, then stir into the melted chocolate. Toast some kataifi in butter until golden, then mix into the pistachio cream. Chill until firm.
- Shape and Coat. Roll the chilled mixture into balls. Dip in melted milk chocolate, sprinkle with chopped pistachios, and refrigerate on parchment paper until set. Serve chilled.
(View more: Cookie Recipes)
Storing and Freezing Instructions
To Store: Keep cookies in an airtight container in the fridge for up to 1 week.
To Freeze: Before coating with chocolate, freeze rolled balls for up to 2 months. Thaw in fridge, then coat. After coating with chocolate, freeze finished cookies in a container with parchment between layers for up to 1 month. Thaw in fridge before serving.
If you’re looking for the classic Dubai chocolate, try this easy Dubai chocolate bar recipe.
Dubai Chocolate Cookies
If you're a fan of pistachio-stuffed dubai chocolate, you'll be obsessed with these dubai chocolate cookies! They're so yummy and addictive.
Ingredients
For the filling:
- 5 ½ oz white chocolate, finely chopped
- ¼ cup double cream
- 3 ½ oz unsalted ground pistachios
- pinch of salt
- 3 ½ oz kataifi pastry, chopped and separated
- 1 tbsp butter
For the cookies:
- ¾ cup unsalted butter, at room temperature
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour, measured correctly (see Notes)
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- For decoration, optional:
- 2 oz milk chocolate
- 2 tbsp coarsely ground pistachios
For the kataifi pastry:
- ¾ cup all-purpose flour
- ⅔ cup Cornstarch
- 1 tsp Sugar
- ½ tsp Salt
- 1 tbsp Vegetable Oil
- 1 cup Water
Instructions
To make the kataifi pastry:
- In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
- Add the vegetable oil and water, and whisk until the batter is completely smooth and lump-free.
- Let the batter rest for about 30 minutes.
- Heat a nonstick pan or griddle over medium-low heat. Do not grease the pan.
- Transfer the batter to a squeeze bottle or piping bag with a small round tip.
- Working quickly, pipe long thin strands of the batter in a circular motion over the hot surface.
- Allow them to cook for about 30–45 seconds, just until set and dry (they should remain pale, not browned).
- Carefully lift the kataifi strands with a spatula and transfer to a clean kitchen towel.
- Cover them with another towel to prevent drying out.
- Repeat with the remaining batter.
- Let the kataifi cool completely before using in recipes.
To make the pistachio cream:
- Finely chop the white chocolate and combine it with the double cream in a microwave-safe bowl. Microwave in short intervals, stirring each time, until fully melted and smooth.
- In a mini food processor, blend the ground pistachios with a pinch of salt until a paste forms.
- Stir this paste into the melted white chocolate mixture.
- In a separate pan, melt the butter and gently toast the chopped kataifi pastry over low heat until golden and crispy.
- Stir the toasted kataifi into the pistachio mixture, then refrigerate the filling for one hour until firm.
To make the cookies:
- Beat the butter and sugar until light and fluffy.
- Add the eggs and vanilla and mix until smooth.
- Sift in the flour, cocoa powder, baking soda, and salt, and mix to form a soft dough.
- Cover and refrigerate the dough for one hour.
- Once both the filling and the dough are chilled, scoop 1 ½ teaspoons of the pistachio mixture and roll it into a ball.
- Flatten about 1 tablespoon of cookie dough in your hand and wrap it around the pistachio ball, sealing it completely.
- Repeat with the remaining dough and filling.
- Place the filled cookies on a parchment-lined tray and refrigerate them for 2 to 3 hours, or preferably overnight, before baking.
- When ready, preheat oven to 350° F.
- Bake the chilled cookies in a preheated oven for 10 to 12 minutes, then let them cool completely at room temperature.
- Melt the milk chocolate and dip one third to one half of each cooled cookie into the chocolate. Sprinkle with coarsely chopped pistachios and let the chocolate set before serving.
Nutrition
Serving: 1gCalories: 212kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 129mgPotassium: 104mgFiber: 1gSugar: 15gVitamin A: 214IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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