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Dubai-Style Chocolate Chip Cookies

Dubai-Style Chocolate Chip Cookies with a Nutty Twist

Enjoy these Dubai-Style Chocolate Chip Cookies, a delightful fusion of traditional chocolate chip goodness and exotic Middle Eastern flavors.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Middle Eastern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cold Unsalted Butter Adds richness and moisture; keep it cold to prevent spreading.
  • 3/4 cup Light Brown Sugar Provides sweetness and a rich, caramel-like flavor.
  • 1/2 cup Superfine Sugar Contributes sweetness and texture.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 large Cold Large Egg Binds ingredients together.
  • 2 cups Cake Flour Creates a soft, tender crumb.
  • 1 teaspoon Baking Powder Provides leavening.
  • 1/2 teaspoon Salt Balances sweetness.
For the Filling
  • 1/2 cup Pistachio Paste Adds creaminess and nutty flavor.
  • 1/4 cup Tahini Infuses the filling with nutty flavor.
For the Unique Texture
  • 1 cup Toasted Kataifi Pastry Adds crunch; can swap for chopped nuts.
  • 1 cup Chocolate Chips Use either dark or milk chocolate.
  • 1/2 cup Chopped Chocolate Ideal for drizzling on top.
  • 1/2 cup Toasted Kataifi for Topping Toast in butter for flavor enhancement.
  • 1/2 cup Toasted Pistachios Offers extra crunch.

Equipment

  • Stand mixer
  • Frying pan
  • Baking trays
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper.
  2. In a frying pan, melt a tablespoon of butter and add the kataifi pastry. Toast it for about 10 minutes, stirring frequently.
  3. In a stand mixer, combine cold unsalted butter, light brown sugar, superfine sugar, and vanilla extract. Beat for about 4 minutes until fluffy.
  4. Crack in the cold large egg and mix on low speed until just combined.
  5. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually incorporate this into the butter and sugar mixture.
  6. Gently fold in the chocolate chips until evenly distributed. Chill the dough for about 15 minutes if warm.
  7. In a mixing bowl, combine toasted kataifi, pistachio paste, tahini, and a pinch of salt. Mix until smooth.
  8. Divide the chilled cookie dough into equal balls. Flatten each ball and place a tablespoon of the pistachio filling in the center.
  9. Arrange the filled cookies on the baking trays and bake for 20-22 minutes.
  10. Allow the cookies to cool for about 20 minutes, then drizzle with melted chocolate and top with additional kataifi and pistachios.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough if it feels sticky, and ensure kataifi is fully toasted for the best texture.

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