Go Back
–+ servings
Decadent Dubai Chocolate Chip Cookies

Decadent Dubai Chocolate Chip Cookies with a Nutty Twist

These Decadent Dubai Chocolate Chip Cookies blend Middle Eastern flavors with indulgent chocolate, crunchy pistachios, and tahini, making them perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 113 g Cold Unsalted Butter Keep it cold for the best texture.
  • 70 g Light Brown Sugar Can be swapped with dark brown sugar.
  • 40 g Superfine Sugar Granulated sugar works as a substitute.
  • 1 tsp Vanilla Extract Opt for pure vanilla for superior taste.
  • 1 large Egg Acts as a binder and adds moisture.
  • 180 g Cake Flour All-purpose flour can be used.
  • 1 tsp Baking Powder The leavening agent.
  • 1/4 tsp Salt Balances flavors.
For the Add-Ins
  • 125 g Chocolate Chips Essential for rich chocolate flavor.
  • 20 + 75 g Toasted Kataifi Pastry Adds a crunchy texture.
  • 110 g Pistachio Paste Essential for a nutty flavor.
  • 10 g Tahini Can be omitted, but it alters flavor.
  • 100 g Chopped Chocolate Perfect for topping your cookies.

Equipment

  • stand mixer
  • Medium saucepan
  • Baking tray
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan-forced setting. Gather your ingredients and ensure your butter is cold.
  2. In a medium saucepan, melt 30g of butter. Add 75g of chopped kataifi pastry and stir for 10 minutes until golden. Set aside to cool.
  3. In a stand mixer, cream the cold butter with light brown sugar and superfine sugar for about 4 minutes until fluffy. Add vanilla extract.
  4. Add the cold egg to the mixture and mix briefly on low speed until combined.
  5. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually mix into the wet ingredients.
  6. Fold in the chocolate chips into the cookie dough evenly using a spatula.
  7. Combine the toasted kataifi, pistachio paste, tahini, and a pinch of salt until smooth.
  8. Divide the cookie dough and flatten each ball. Place a teaspoon of pistachio filling in the center and reshape.
  9. Bake the cookies on a tray lined with parchment paper for 20-22 minutes until edges are golden. Cool for 20 minutes.
  10. Melt chopped chocolate and drizzle over cooled cookies. Top with pistachio-kataifi mixture and let set.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For best results, chill the dough for at least 30 minutes before baking to prevent excessive spreading.

Tried this recipe?

Let us know how it was!