If you're in love with the viral Dubai chocolate recipes, these Dubai Chocolate Cookies should be added to your list. It's a delectable and rich chocolate cookie with that signature pistachio and kataifi filling. They're also elegantly decorated, making them perfect to serve at a party or just for you to make for yourself to satisfy a craving.
Dubai Chocolate Cookies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 11-13 minutes
- 🍴 Servings: 10-12 large cookies
- 🍫 Flavor Profile: Rich, fudgy chocolate cookies layered with crunchy pistachio kataifi, silky melted chocolate, and a nutty-sweet pistachio drizzle.
- 🍚 Best Served With: Strong coffee, espresso, or a glass of cold milk to balance the richness.
- 🧊 Make Ahead?: Yes, store in an airtight container at room temperature for several days or refrigerate briefly to help the chocolate set firmly.
Summarize and Save This Content On
Something is amazing about homemade cookie recipes, and Dubai cookies don't disappoint. Not only are they easy to make and absolutely addictive, but they make your kitchen smell amazing while they're baking. It also doesn't take more than around 45 minutes to prepare, bake, and decorate the cookies, which is pretty impressive.
If you want some other pistachio-flavored dessert recipes, I recommend pistachio fluff and pistachio pudding cookies.
Why You'll Love This Recipe
- It's easy for home bakers: This is a trendy recipe, but it isn't complicated. Anyone can easily make these Dubai chocolate bar cookies in their kitchen.
- It has the right balance of fat and sugar: The fat and sugar ratio in these Dubai cookies makes them perfectly soft and chewy in the center and crispy on the edges.
- It's made for gifting and entertaining: These cookies are beautiful and should be shared! Make them for a party or give them as gifts to show people you care.
Ingredients
Here are the key ingredients used in these pistachio chocolate cookies. Most of these are recognizable from other viral Dubai chocolate recipes.
- Butter: I use softened, unsalted butter in the cookie dough to ensure it's smooth and that all the ingredients mix well. You'll also find it in the pistachio filling for toasting the kataifi. It doesn't need to be softened for that because you'll melt it on the stovetop.
- Sugar: The combination of white and brown sugar makes the cookie fudgy and soft in the center, with crispy edges.
- Kataifi: This crispy, shredded phyllo dough can be found at specialty stores or online. It's the same kind used in this viral Dubai chocolate bar.
- Pistachio cream: This is rich and creamy, similar to Nutella. It's becoming more and more common at regular grocery stores, or you can order it online.
- Coconut oil: I use this with melted semi-sweet chocolate chips to create the topping. It keeps the chocolate smooth and shiny, amping the presentation.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Double chocolate: Fold in ½ cup of semi-sweet chocolate chips into the cookie dough to make them even more chocolatey.
- Add orange zest: A hint of orange zest complements the chocolate and pistachios in these kataifi cookies. I only use about ½ teaspoon in the cookie dough.
- Make them mini: Divide the dough into smaller portions to make bite-sized versions of these viral Dubai dessert cookies. They're great paired with these Dubai chocolate truffles on a dessert platter.
How to Make Dubai Cookies
Preheat your oven to 350° F and line two baking sheets with parchment paper before you start working on this Dubai chocolate cookie recipe.
Step 1: Combine ingredients. Beat the softened butter, granulated sugar, and brown sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, and mix until fully combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt
Step 2: Make the cookie dough. Add the dry ingredients to the wet mixture and fold gently with a spatula just until combined. The dough will be thick and soft. Scoop and roll it into balls, place them on the prepared pan, and slightly flatten.
Step 3: Bake. Place the cookies into the oven and bake them for 11-13 minutes. Before you let them cool, gently press the center of each one to make a shallow well for the filling.
Step 4: Toast the kataifi. Melt the butter in a skillet and add the chopped kataifi. Cook, stirring frequently, until it's golden brown and crisp, about 5-7 minutes. Remove from heat and let cool slightly.
Step 5: Make the pistachio kataifi filling. Mix the toasted kataifi with the pistachio cream, melted white chocolate, and chopped pistachios until evenly combined.
Step 6: Fill and decorate the cookies. Fill each cooled cookie with the filling and then drizzle the melted chocolate on top. Enjoy one with a scoop of chocolate crunch ice cream.
Expert Tips
- Don't let the butter get too warm: The butter should be softened, but not warm or melted. This can cause the cookies to spread too much in the oven, making them flat when you're done.
- Avoid overbaking the cookies: Don't bake the cookies too long, or they will become dry and crumbly. The centers of the cookies will be soft but not wet, and will firm up more as the cookies cool.
- Press an opening while the cookies are warm: You will want to make the space for the filling in the cookies while they are still warm from the oven. The cookies will set and harden as they cool.
- Storage directions: Store these Dubai chocolate cookies in an airtight container. They will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze them for up to 2 months!
Another pistachio and chocolate treat that you should try is chocolate pistachio honeycomb.
Serving Suggestions
- Cookies and ice cream are one of my favorite combinations. Try a scoop homemade dark chocolate ice cream with one of these gourmet chocolate cookies.
- Prepare an easy yet flavorful dinner like coconut curry chicken soup, and serve these Dubai cookies for dessert.
- Add these Take 5 candy bites and almond cookie bars to your dessert board, which also includes these chocolate cookies.
If you enjoy this recipe, check out my Dubai chocolate bar. It's out of this world good.
Dubai Chocolate Cookies Recipe FAQs
If it isn't toasted long enough, that can make the kataifi chewy instead of crispy. Also, it will soften a bit if you store the cookies in the refrigerator.
The coconut oil is important in preventing the topping from cracking, so don't skip it. However, it can still crack if the layer is too thick, so don't be too generous!
Sure! I like to prepare and bake the fudgy cookies up to 24 hours in advance. If you keep them in the fridge, let them come to room temperature before adding the other layers.
More Unique Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Dubai Chocolate Cookies
Ingredients
Chocolate Cookie Dough
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¾ cup brown sugar packed
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Pistachio Kataifi Filling
- 1 ½ cups kataifi shredded phyllo
- 2 tablespoons unsalted butter
- ½ cup pistachio cream
- ¼ cup white chocolate chips melted
- 2 tablespoons finely chopped pistachios
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Pistachio Drizzle
- 2 tablespoons pistachio cream
- ¼ cup white chocolate chips
- 1-2 teaspoons coconut oil as needed for consistency
Instructions
For the chocolate cookie dough
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a large mixing bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla. Mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and fold gently with a spatula just until combined. The dough will be thick and soft.
- Scoop 2½-3 tablespoons of dough per cookie and roll into balls. Flatten into a 1 inch tall disc. Place them 3 inches apart.
- Bake for 11-13 minutes, until the edges are set but the centers still look soft.
- While the cookies are still warm, gently press the centers down with the back of a spoon or glass to create a shallow well.
- Let cool completely on the baking sheet.
For the pistachio kataifi filling
- In a skillet over medium heat, melt the butter. Add the chopped kataifi and cook, stirring frequently, until golden brown and crisp, about 5-7 minutes. Remove from heat and let cool slightly.
- Mix the toasted kataifi with the pistachio cream, melted white chocolate, and chopped pistachios until evenly combined.
- Spoon a generous layer of the filling onto the center of each cooled cookie.
For the chocolate topping
- Melt the semi-sweet chocolate chips with the coconut oil until smooth and glossy.
- Spoon or spread a thin layer of chocolate over the pistachio filling, allowing it to drip toward the edges.
- Melt the pistachio cream and white chocolate together, adding a little coconut oil as needed until pourable.
- Drizzle over the chocolate layer using a spoon or piping bag. Top with chopped pistachios if desired.
- Let the chocolate set at room temperature or refrigerate briefly until firm.
Video
Notes
- Toast the kataifi long enough so it gets nice and crispy. It may soften if you store your Dubai chocolate cookies in the fridge; this is normal.
- Avoid overbaking the chocolate cookies to prevent them from becoming dry and crumbly.
- Soften the butter for the dough, don't melt it. If the butter gets too warm, it will cause the cookies to spread too much in the oven.
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