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Dubai Pistachio Chocolate Chip Cookie

Dubai Pistachio Chocolate Chip Cookie Bars You’ll Crave

These Dubai Pistachio Chocolate Chip Cookie Bars combine the flavors of baklava with cookies for a luxurious dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 bars
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 9 tbsp Salted Butter Can substitute with unsalted butter and add salt to taste.
  • 1/2 cup Brown Sugar Coconut sugar works for a unique caramel note.
  • 1/4 cup Granulated Sugar Adjust to your taste if you desire less sweetness.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1 tbsp Heavy Cream Milk can be a lighter substitute.
  • 1 1/2 tsp Vanilla Extract Consider pure almond extract for a unique twist.
  • 1 1/4 cup All-Purpose Flour Feel free to use a gluten-free flour blend if needed.
  • 1/2 tsp Baking Soda Acts as a leavening agent for a slight rise.
  • 1/2 tsp Baking Powder Adds fluffiness alongside baking soda.
  • 1/4 tsp Salt Reduce if you're using salted butter.
  • 3/4 cup Semi-sweet Chocolate Chips Swap for dark chocolate chips for a more intense flavor.
For the Kataifi Layer
  • 3 cups Kataifi (shredded phyllo dough) Substitute with crushed phyllo or cornflakes for a similar texture.
  • 2 tbsp Salted Butter Helps toast the kataifi for enhanced flavor.
  • 1 cup Pistachio Cream Almond butter is a tasty alternative.
For the Ganache Topping
  • 2 cups Heavy Cream Coconut cream can be used as a non-dairy option.
  • 1 cup Semi-sweet Chocolate Chips Consider using milk chocolate for extra sweetness.
For Garnishing
  • Chopped Pistachios Sprinkle generously for added crunch.

Equipment

  • 9x9-inch baking pan
  • medium saucepan
  • Large mixing bowl
  • skillet

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
  2. Melt salted butter in a medium saucepan over medium heat until golden brown and aromatic, about 5-7 minutes.
  3. In a large mixing bowl, whisk together the melted brown butter, brown sugar, granulated sugar, egg, heavy cream, and vanilla extract until smooth.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt, then add to the wet ingredients and stir just until combined.
  5. Gently fold in the semi-sweet chocolate chips evenly throughout the batter.
  6. Toast the kataifi in a skillet with 2 tablespoons of salted butter until golden brown, then mix in the pistachio cream.
  7. Spread half of the cookie dough into the lined pan, layer the kataifi mixture, and top with the remaining cookie dough, sealing edges well.
  8. Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely before slicing.

Nutrition

Serving: 1barCalories: 290kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

Optional: Drizzle with extra chocolate ganache before serving for extra indulgence. Allow bars to cool fully before slicing for neater pieces.

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