Decadent Dubai Chocolate Chip Cookies with a Unique Twist

These Dubai Chocolate Chip Cookies combine rich chocolate and nutty tahini for an indulgent dessert experience.

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Prep Time 30

Cook Time 22

Cooling Time 20

Total Time 1 12

Servings: 12 cookies

Course: DESSERTS

Cuisine: Middle Eastern

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

113 g Cold Unsalted Butter Adds richness and moisture; keep cold to avoid spreading.
70 g Light Brown Sugar Provides sweetness and a rich, caramel-like flavor.
40 g Superfine Sugar Contributes sweetness and texture for crispness.
1 tsp Vanilla Extract Enhances flavor complexity.
1 Cold Large Egg Acts as a binding agent; ensure it’s cold for the best texture.
180 g Cake Flour Gives a soft, tender texture; substitute with all-purpose flour for a denser cookie.
1 tsp Baking Powder Leavening agent for a light cookie structure.
1/4 tsp Salt Balances sweetness and enhances flavors.

For the Pistachio Filling

110 g Pistachio Paste Gives flavor and creaminess to the filling.
10 g Tahini Adds a nutty taste that beautifully compliments pistachios.
20 g Toasted Kataifi Pastry Adds unique texture and flavor; can swap for finely chopped nuts if unavailable.

For the Topping

125 g Chocolate Chips Provides richness; use dark or milk chocolate based on preference.
100 g Chopped Chocolate For drizzling on top; mix dark and milk chocolate for a richer flavor.
20 g Toasted Kataifi for Topping Requires toasting in butter for optimal flavor enhancement.
2 tbsp Toasted Pistachios Adds crunch and a burst of flavor as garnish.

For Toasting

75 g Chopped Kataifi Primary base for filling; ensure even toasting for better taste.
30 g Butter Supports the toasting of kataifi for enhanced flavor.

Equipment

Stand mixer
frying pan
baking trays
Parchment Paper
mixing bowls

Method

How to Make Dubai Chocolate Chip Cookies

Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper, ensuring a non-stick surface for these delightful cookies.
Melt the butter in a frying pan and toast the kataifi pastry until it's golden and crunchy, about 10 minutes. Allow it to cool completely before using.
In a stand mixer, cream together the cold butter, light brown sugar, superfine sugar, and vanilla extract for about 4 minutes until the mixture is fluffy. Add the cold egg and mix until combined.
In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually mix into the creamed mixture until just combined; be careful not to overmix.
Gently fold in the chocolate chips by hand. If the dough feels too warm, chill it in the refrigerator for about 15 minutes to help retain its shape while baking.
In a mixing bowl, combine the toasted kataifi, pistachio paste, tahini, and a pinch of salt until smooth and creamy.
Divide the cookie dough into equal balls, flatten each ball slightly, place a tablespoon of the pistachio filling in the center, and carefully seal the dough around the filling.
Place the shaped cookies on the prepared baking trays and bake for 20-22 minutes, or until the cookies are golden brown at the edges but still soft in the center.
Let the cookies cool on the tray for 20 minutes. Meanwhile, melt the chopped chocolate and drizzle it over the cooled cookies. Top with additional toasted kataifi and chopped pistachios for a lovely finish.
Allow the decorated cookies to set. Enjoy these beauties right away or store them for later indulgence!

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 40mgIron: 1mg

Notes

Optional: Drizzle with honey for an extra layer of sweetness. Exact quantities are listed in the recipe card below.

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