Dubai Chocolate Chip Cookies

Dubai chocolate chip cookie cut in half to show the rich kataifi and pistachio filling.

5 from 1 vote

Chewy cookie cups filled with a rich kataifi pistachio centre, inspired by viral Dubai chocolate. Drizzled with milk chocolate and topped with pistachios.

Prep Time15

Cook Time14

Course: Dessert, Snack

Cuisine: American, Australian, Middle Eastern

Servings:

Calories: 333kcal

Equipment

Ingredients

Chocolate Chip Cookie

170 gram Unsalted butter just melted and cooled for 5 minutes
180 gram Light brown sugar
120 gram White sugar
1 Egg
1 Egg yolk
1 tablespoon Vanilla extract
260 gram Plain flour
1 teaspoon Bi carb soda
½ teaspoon Baking Powder
¼ teaspoon Salt
360 g Milk chocolate chips

Filling

100 grams Kataifi pastry
50 grams Unsalted butter crushed
240 grams Pistachio cream or paste warmed in the microwave for 20 seconds
100 grams Milk Chocolate melted, to drizzle
30 grams Roasted pistachios chopped

Metric - US Customary

Instructions

Cookies

Heat oven to 180°C/350°F/165°FF
Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
Lightly spray a muffin top pan with cooking spray and set aside. (see notes)
Sift the flour, bi carb soda, baking powder and salt together. Set aside
In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
Stop the mixer, add the flour mixture and beat until almost combined
Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
Using a large cookie scoop, scoop out balls of cookie dough into prepared muffin top pan, leaving plenty of space to spread.
Bake for 15-17 minutes, until lightly golden
When cooked and lightly golden, remove cookies from oven and immediately use a ¼ cup measuring cup (or similar) to press divots into the hot cookies.

Make the Filling while the cookies are baking

Cut the kataifi into pieces, then separate the strands.
Melt butter in a frypan over medium heat, then toss the pastry in the pan and toast until golden. Be sure to keep stirring the pastry for even toasting. Pour into a mixing bowl.
If your pistachio cream is quite firm, microwave it for about 20 seconds.
Pour the pistachio cream over the pastry and stir until combined.
Use a small cookie scoop to scoop the pistachio mix into the cookies. Spread the mixture if needed.
Melt the extra chocolate, then drizzle it over the cookies.
Sprinkle over pistachios and let the cookies cool in the pan.

Notes

If you don't have a muffin top pan, you can place the cookie dough balls into an egg ring or tart ring that's placed on a lined baking sheet.
Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions! When you're ready to bake them, pop them into your muffin top pan and bake as usual.

Nutrition