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Dubai Chocolate Pistachio Kataifi Cookies Recipe

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★★★★★

4.2 from 64 reviews

Delight in these luxurious Dubai Chocolate Cookies, featuring a rich and tender dough filled with a crunchy pistachio cream and toasted kataifi mixture. Soft, buttery, and packed with semi-sweet chocolate chips, these cookies offer an indulgent treat combining traditional Middle Eastern flavors with classic chocolate chip goodness.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1/2 cup white granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup semi-sweet chocolate chips

Filling

  • 1/2 cup pistachio cream or butter
  • 1/2 cup kataifi (shredded phyllo dough), toasted
  • 2 tablespoons melted butter (for toasting dough)

Instructions

  1. Cream the Butter and Sugars: In a large bowl, cream your softened butter with both the brown and white sugars until the mixture is light and fluffy. Then add the large egg, extra egg yolk, and vanilla extract, mixing well to combine.
  2. Incorporate Dry Ingredients: Gradually fold in the all-purpose flour, baking soda, and sea salt until just combined. Finally, stir in the semi-sweet chocolate chips evenly throughout the dough.
  3. Prepare Kataifi: Separate the shredded phyllo dough (kataifi) into small pieces by hand or with a knife. Heat a tablespoon of melted butter in a pan over medium heat and toast the kataifi, tossing frequently for about five minutes until it reaches a deep golden brown. Remove from heat and let cool.
  4. Mix Filling: Combine the cooled toasted kataifi with the pistachio cream, mixing thoroughly. Chill this pistachio-kataifi mixture to firm up for easier handling.
  5. Freeze Filling Balls: Scoop small balls of the chilled pistachio filling, place them on a tray, and put in the freezer for 20 minutes to set.
  6. Shape Cookies: Take a large scoop of the cookie dough and flatten it into a disc with your palm. Place one of the chilled pistachio filling balls in the center, then carefully fold the cookie dough edges up and around to seal the filling completely inside, ensuring there are no gaps or thin spots to prevent leaking.
  7. Form Smooth Balls: Roll the stuffed dough between your hands to form a smooth ball. Arrange the cookies on a parchment-lined baking sheet, spacing them generously apart to allow spreading during baking.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the center rack for 12 to 14 minutes, aiming for set and golden-brown edges while the centers remain slightly soft and underbaked.
  9. Finish and Cool: Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on top. Transfer the cookies to a wire rack to cool completely before serving.

Notes

  • Using an extra egg yolk in the dough adds richness and tenderness to the cookies.
  • Toasting the kataifi properly is crucial for achieving a crunchy texture in the filling.
  • Freezing the pistachio filling balls makes it easier to encase them within the cookie dough without melting.
  • Make sure to seal the dough well around the filling to avoid leaks that can cause mess and uneven baking.
  • Sprinkling flaky sea salt on top enhances the overall flavor by balancing sweetness.

Keywords: Dubai chocolate cookies, pistachio cookies, kataifi dessert, Middle Eastern cookies, chocolate chip cookies, pistachio cream filling, toasted kataifi

Find it online: https://foodiecara.com/dubai-chocolate-pistachio-kataifi-cookies-recipe/