Dubai Chocolate Pistachio Cookies (Printer-Friendly)
Rich chocolate cookies with a creamy pistachio center and crispy kataifi for texture and warmth.
# The Ingredients You'll Need:
→ Cookie Base
01 -
120 g kataifi pastry, chopped
02 -
15 g unsalted butter, melted
03 -
5-6 tbsp pistachio spread
04 -
115 g unsalted butter, softened
05 -
110 g brown sugar
06 -
100 g granulated white sugar
07 -
1 tbsp vanilla extract
08 -
1/4 tsp salt
09 -
1/2 tsp baking soda
10 -
1 large egg
11 -
1 large egg yolk
12 -
185 g plain flour
13 -
1 tbsp corn flour
→ Pistachio Chocolate Filling
14 -
90 g shelled pistachios, roughly chopped
15 -
200 g milk chocolate, roughly chopped
16 -
75 g milk chocolate, melted for drizzling
17 -
30 g pistachios, finely chopped for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 170°C (fan). Line a baking tray with parchment paper. Spread chopped kataifi pastry on the tray and drizzle melted butter. Toss to coat evenly. Bake for 15-20 minutes, stirring halfway, until golden and crispy.
02 -
Mix the baked kataifi pastry with pistachio spread in a mixing bowl until creamy. Portion into 13-15 small balls and freeze while preparing dough.
03 -
In a large bowl, cream softened butter with brown sugar, granulated sugar, and vanilla extract until pale and fluffy (3-5 minutes). Beat in egg and egg yolk until combined. Fold in plain flour, corn flour, salt, and baking soda, leaving some streaks of flour. Stir in chopped milk chocolate and pistachios evenly. Cover and refrigerate for at least 1 hour.
04 -
Preheat oven to 180°C (fan) and line baking trays with parchment. Portion dough into 13-15 balls. Flatten each ball slightly, place a frozen pistachio filling ball in the center, and seal dough around it. Chill assembled cookies for 1 hour.
05 -
Bake cookies for 10-12 minutes until golden. Let cool slightly. Melt remaining milk chocolate and drizzle over cookies. Finish by sprinkling finely chopped pistachios on top.
# Extra Tips:
01 -
Serve warm with a glass of milk for an enhanced experience.