These Dubai Chocolate Cookies are a true game-changer! With a rich, chocolatey base and a decadent pistachio filling, they’re a luxurious treat that perfectly captures the flavors of the Middle East. The cookies combine the richness of chocolate with the unique texture and flavor of pistachios and kadayif. The kadayif adds a delightful crunch to the gooey chocolate center, while the pistachio filling brings a creamy, nutty sweetness that elevates each bite.

Ingredients You’ll Need for the Dubai Chocolate Cookies:

For the Cookies:

• Unsalted butter, at room temperature: For a rich and creamy cookie base.
• Brown sugar, packed: Add sweetness and a chewy texture.
• Egg, at room temperature: Helps bind the ingredients together.
• Vanilla extract: Adds a touch of aromatic flavor.
• Cocoa powder: Creates that deep chocolate flavor.
• Coffee powder: Enhances the chocolate’s richness.
• All-purpose flour: Provides structure to the cookies.
• Baking soda: Leavening agent for the perfect rise.
• Salt: Balances the sweetness.
• Chocolate chips: For gooey, melty pockets of chocolate in every bite.

For the Topping:

• Kadayif: For a crispy, unique texture.
• Pistachio cream/spread (sweetened): To blend with kadayif and create a creamy topping.
• Pistachios, chopped: For some extra texture in the topping.
• Pistachio paste (unsweetened): For a rich, nutty finish.

You’ll need the following tools for making the Dubai Chocolate Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

For the Chocolate Cookies:

• 114 g (1/2 cup) unsalted butter, room temperature
• 150 g (3/4 cup) brown sugar, packed
• 1 egg, room temperature
• 2 tsp vanilla extract
• 29 g (1/4 cup) cocoa powder
• 1 tsp coffee powder
• 125 g (1 cup) all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 120 g (3/4 cup) chocolate chips

For the Pistachio Filling:

• 30 g (1/4 cup) Kadayif
• 60 g (1/4 cup) Pistachio cream/spread (sweetened)
• 20 g (1/4 cup) Pistachios
• 20 g (1 1/2 tbsp) Pistachio paste (unsweetened)

Directions:

For the Cookies:

1. Preheat and Prepare: Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Set aside.
2. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, add the softened butter and packed brown sugar. Beat on medium-high speed until fluffy and well combined, about 2 minutes.
3. Add Egg and Vanilla: Scrape down the sides of the bowl, then add the room temperature egg and vanilla extract. Mix until smooth and fully combined.
4. Incorporate Dry Ingredients: Add the cocoa powder, coffee powder, all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed, gradually increasing to medium until just combined and no streaks of flour remain.
5. Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
6. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, leaving enough space between each cookie for spreading.
7. Bake: Bake the cookies for about 11 minutes or until the edges are set but the centers are still soft and gooey. As soon as you remove the cookies from the oven, use a small glass or spoon to gently press a well into the center of each cookie. Allow the cookies to cool on the baking sheet for 10 minutes until they firm up.

For the Topping:

1. Prepare the Filling: While the cookies are cooling, prepare the filling. Cut the kadayif into small pieces and fry in a little butter until golden brown. Let it cool slightly, then mix in the pistachio cream/spread until it reaches a slightly firm consistency.
2. Fill the Cookies: Once the cookies are set, spoon the kadayif and pistachio filling into the wells you made earlier.
3. Top the Cookies: Chop the pistachios and sprinkle them over the filling. Drizzle or pipe a little pistachio paste on top for extra flavor.
4. Serve: Let the cookies cool completely before enjoying. Serve with a cup of coffee or tea, and savor the rich, nutty flavors of Dubai in every bite!

Tips & Tricks:

Tips for the Chocolate Cookies:

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature before starting. This ensures they mix smoothly into the dough, resulting in a better texture.
• Sift the Cocoa Powder: Sifting the cocoa powder helps avoid lumps in the cookie dough and ensures a rich, uniform chocolate flavor.
• Coffee Powder for Depth: Adding coffee powder enhances the chocolate flavor, giving the cookies a more intense taste. If you’re not a coffee fan, you can reduce the amount, but keeping a small amount will still enrich the chocolate without a strong coffee taste.
• Kadayif Filling: Kadayif (shredded phyllo dough) adds a unique crunchy texture. Make sure to lightly toast the Kadayif before adding it to the filling for extra crispiness. This balances the creaminess of the pistachio filling with a delightful crunch.
• Frying the Kadayif: Be careful not to burn the kadayif. Fry it until just golden brown for the best texture.
• Pistachio Filling Tips: Use a combination of sweetened pistachio cream and unsweetened pistachio paste to control the sweetness and enhance the nutty flavor. You can also adjust the sweetness level to your preference by tweaking the ratio of sweetened to unsweetened pistachio components.
• Mix the Chocolate Chips Well: Ensure the chocolate chips are evenly distributed throughout the dough, so every bite has the perfect balance of rich chocolate with the pistachio and kadayif filling.

General Tips:

• Chill the Dough: After preparing the dough, refrigerate it for at least 30 minutes before baking. This helps the cookies hold their shape better during baking and makes them chewier.
• Pistachio Topping: Toast the pistachios slightly before adding them to the filling or garnishing the cookies. This enhances the nutty flavor and adds a nice crunch.
• Don’t Overbake: Keep an eye on the cookies while baking. Remove them when the edges are set, but the center still looks soft. They will firm up as they cool, giving you a perfectly chewy texture.
• Cooling Time: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a rack. This helps them set without falling apart.
• Serve Fresh: These cookies are best enjoyed fresh while the pistachio filling is still soft, and the chocolate is gooey. If you prefer a slightly firmer texture, allow them to cool completely before serving.

By following these tips, your Dubai Chocolate Cookies will have the perfect combination of chewy, crunchy, and creamy textures, with an indulgent balance of chocolate and pistachio flavors.

More Baking Ideas:

• Peanut Butter Chocolate Cookies – Indulge in the ultimate combination of rich chocolate cookies with a gooey peanut butter filling hidden inside!
• White Chocolate Pistachio Cookies – These cookies feature a delightful mix of creamy white chocolate and crunchy pistachios for an irresistible treat.
• Tiramisu Cookies – Get all the flavors of your favorite Italian dessert in a soft, coffee-infused cookie with a creamy mascarpone topping.
• Double Chocolate Cookies – For true chocolate lovers, these double chocolate cookies are packed with both cocoa and chocolate chunks for extra decadence.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Dubai Chocolate Cookies

Author Name

Isabel

Published On

2025-11-07