Description
Dubai Chocolate Cookies are decadent treats featuring a rich pistachio and kataifi filling encased in a soft cocoa-infused cake flour cookie. These delicate cookies bake to a tender texture, then are adorned with a drizzle of melted chocolate and topped with crunchy roasted pistachios, offering a perfect balance of flavors and textures for an indulgent dessert.
Ingredients
Filling
- ⅔ cup pistachio cream
- ⅔ cup toasted kataifi
Cookie Dough
- ½ cup unsalted butter (cut into pieces)
- ¼ cup natural cocoa powder
- 1 Tablespoon avocado oil (or canola/vegetable oil)
- ½ cup granulated sugar
- ⅓ cup light brown sugar (firmly packed)
- 1 large egg (room temperature preferred)
- ¾ teaspoons vanilla flavoring
- 1 ¾ cups cake flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
Topping
- ⅓ cup couverture or semisweet chocolate (melted, for drizzling)
- 2 Tablespoons roasted, salted pistachios (for topping)
Instructions
- Prepare the filling: In a bowl, stir together the pistachio cream and toasted kataifi until well combined. Scoop out by tablespoon-sized portions (approximately 17 grams each) onto a baking sheet lined with wax paper. Place the baking sheet in the freezer to freeze and solidify the filling while preparing the cookie dough.
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper. Set these aside for later use.
- Melt butter and mix cocoa: Melt the unsalted butter in a large microwave-safe bowl. Stir in the natural cocoa powder and avocado oil until evenly combined.
- Cool the butter mixture: Feel the butter mixture and the bowl bottom; if any warmth remains, let it rest until it feels cool to the touch before proceeding, ensuring the eggs do not cook when added.
- Add sugars, egg, and vanilla: Once cooled, mix in the granulated sugar, light brown sugar, the large egg, and vanilla flavoring. Stir well until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate medium bowl, whisk together cake flour, baking soda, baking powder, and table salt until fully combined.
- Combine dry with wet ingredients: Gradually add the dry ingredients to the butter mixture in about four parts, stirring well after each addition until the dough is fully combined and smooth.
- Shape cookies with filling: Retrieve the filling from the freezer to ensure it’s firm. Scoop cookie dough into 2½ tablespoon-sized portions (about 48 grams) and roll into smooth balls. Use your thumb to create a small indent in the center, place a frozen filling ball inside, and carefully wrap the dough around to encase the filling centrally.
- Arrange for baking: Place the filled cookie dough balls on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart to allow spreading.
- Bake the cookies: Bake on the center rack of the preheated 350°F (175°C) oven for 10 minutes. If cookies have not flattened on their own, gently press them immediately after removing from the oven using the bottom of a large measuring cup.
- Cool the cookies: Allow the cookies to cool completely on the baking sheet before handling. They are fragile when warm and may easily break if moved too soon.
- Decorate and serve: Once cooled, drizzle the cookies with melted couverture or semisweet chocolate and sprinkle with crushed roasted salted pistachios. Allow the chocolate drizzle to harden before serving for best texture and presentation.
Notes
- Cake flour is preferred for a tender crumb; if unavailable, substitute all-purpose flour but reduce by 2 tablespoons per cup.
- Ensure the butter mixture is cooled before adding eggs to prevent cooking them and curdling the dough.
- To toast kataifi, spread strands evenly on a baking sheet and bake at 300°F (150°C) for about 5–7 minutes until lightly golden.
- Keep the filling in the freezer until just before assembling to maintain its firmness and ease of handling.
- Cookies are very delicate when warm; handle gently to prevent breakage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
