Dubai Chocolate Cookies Recipe

Dubai chocolate cookies are the latest viral sensation, bringing together the rich flavors of a middle eastern chocolate bar and a classic chewy cookie.

These treats are stuffed with a crunchy pistachio cream filling that oozes out the moment you take a bite. It is a decadent and impressive dessert that is much easier to make at home than you might think.

Ingredients

This recipe makes 12 large cookies, which is plenty for sharing at a party or keeping in the freezer for a rainy day.

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup white granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup pistachio cream or butter
• 1/2 cup kataifi (shredded phyllo dough), toasted
• 2 tablespoons melted butter (for toasting dough)

The Core

The heart of a top-notch Dubai chocolate cookie is the crunchy pistachio center. To get that authentic texture seen in the viral videos, you need kataifi, which is a very thin, shredded phyllo dough.

You can find this in most Middle Eastern grocery stores or specialty shops. When you mix toasted kataifi with smooth pistachio cream, you create a filling that is both sweet and incredibly crunchy.

It is important to use a high-quality pistachio cream that is thick enough to hold its shape. If your pistachio butter is too thin, the filling will run out of the cookie before it even reaches the oven.

This center is what transforms a standard chocolate chip cookie into a luxury experience. Keeping the language simple helps focus on these unique and high-quality components.

Dough Base

For a chewy and soft cookie, the ratio of brown sugar to white sugar is key. Brown sugar contains molasses, which keeps the dough moist and gives it a deep, caramel-like flavor. Cream your softened butter with both sugars until the mixture is light and fluffy.

This step creates air pockets that help the cookies rise and remain soft after they have cooled down.

Add your egg, egg yolk, and vanilla extract. Using an extra egg yolk is a professional baker’s trick that makes the dough even richer and more tender. Once the wet ingredients are combined, fold in the flour, baking soda, and sea salt.

Be careful not to over-mix at this stage; you want to stir just until the white streaks of flour disappear to keep the cookies from becoming tough.

Toasty Crunch

Before you can assemble the cookies, you must prepare the kataifi. Take the shredded dough and break it into small pieces with your hands or a knife. Heat a tablespoon of butter in a pan over medium heat and toss the kataifi until it turns a deep golden brown.

This should take about five minutes. The smell of the toasting dough is one of the best parts of the entire process.

Once the dough is cool, mix it into your pistachio cream. This mixture needs to be chilled so you can handle it easily.

I recommend scooping small balls of the pistachio crunch onto a tray and putting them in the freezer for twenty minutes. This ensures that the center stays intact while you wrap the cookie dough around it.

Fill Work

Take a large scoop of your cookie dough and flatten it into a disc in the palm of your hand. Place one of the chilled pistachio crunch balls in the center. Carefully fold the edges of the dough upward, sealing the filling inside.

Make sure there are no gaps or thin spots where the green cream could leak out during the baking process.

Roll the stuffed dough between your hands to create a smooth ball. Place the cookies on a baking sheet lined with parchment paper. Leave plenty of space between each one, as these are large cookies and they will spread. If you want a “top-notch” look, press a few extra chocolate chips into the top of each ball before they go into the oven.

Hot Bake

Preheat your oven to 350°F. Slide the tray into the center rack and bake for 12 to 14 minutes. You are looking for the edges to be set and golden brown, while the centers still look slightly soft and under-baked.

The cookies will continue to cook on the hot tray after you remove them from the oven, which is the secret to a perfectly chewy texture.

As soon as the tray comes out, sprinkle a tiny pinch of flaky sea salt over the tops. The salt cuts through the richness of the chocolate and the pistachio, making all the flavors pop. Let the cookies rest on the sheet for at least ten minutes.

If you try to move them too soon, they may break apart because of the heavy filling inside.

Final Cool

Transfer the cookies to a wire rack to finish cooling. While it is tempting to eat them immediately, letting them sit for a few more minutes allows the pistachio center to firm up just enough to be gooey without being liquid.

When you finally break one open, you should see the vibrant green filling and hear the crunch of the toasted kataifi.

For a professional blog presentation, you can drizzle a little bit of melted white chocolate or extra pistachio cream over the top.

This gives people a hint of what is inside and makes the cookies look like they came from a high-end bakery in Dubai. Serve them warm with a glass of milk or a strong cup of coffee.

Better Filling

To get a “top-notch” result, focus on the quality of your pistachio cream. Some brands are very sweet, while others are more nutty. If yours is very sweet, you might want to reduce the white sugar in the dough by a tablespoon.

You can also make your own pistachio butter by blending roasted pistachios until they are smooth, which gives you full control over the salt and sugar levels.

Another tip is to chill the entire tray of stuffed dough balls for thirty minutes before baking. Chilling the dough prevents the cookies from spreading too thin, which keeps the filling centered and the edges thick. This is a vital step if your kitchen is warm or if your butter was very soft when you started.

Common Pitfalls

The biggest mistake is over-filling the cookies. It is tempting to put a huge amount of pistachio cream inside, but if the walls of the dough are too thin, they will burst. Stick to a small, teaspoon-sized amount of filling for each large cookie. This ensures a perfect balance between the dough and the center.

Another issue is the kataifi. If you don’t toast it enough, it will lose its crunch once it meets the moisture of the pistachio cream.

Make sure it is a dark golden brown. If you cannot find kataifi, you can use crushed feuilletine or even crushed cornflakes in a pinch, though the texture will be slightly different from the authentic Dubai style.

Why is my pistachio filling not gooey?

If the center of your cookie is hard instead of gooey, you likely baked them for too long. The high sugar content in the filling means it can set quickly if exposed to too much heat.

Always aim to pull the cookies out when they still look a little “raw” in the middle. The carry-over heat will finish the dough while keeping the pistachio center soft and delicious.

Can I freeze these cookies for later?

Yes, these cookies are excellent for freezing. You can freeze the stuffed dough balls before they are baked for up to three months. When you are ready for a treat, just bake them directly from the freezer, adding two extra minutes to the total baking time.

You can also freeze the baked cookies; just let them thaw at room temperature and pop them in the microwave for ten seconds to melt the chocolate and the pistachio center before eating.

Final Thoughts

Dubai chocolate cookies are a perfect example of how a viral trend can be turned into a classic kitchen staple. By combining the crunch of the middle east with the comfort of a chocolate chip cookie, you create something truly special. It is a rewarding project that results in one of the most unique desserts you will ever taste.

Keep your kataifi toasted, your filling chilled, and your bake time short. These simple rules are the key to a successful Dubai cookie. It is a rich, satisfying, and beautiful treat that will impress everyone who tries it.

Would you like me to show you how to make a “Homemade Pistachio Butter” from scratch, or would you prefer a recipe for a “Dubai Chocolate Bar” that doesn’t involve baking?