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Thick dubai chocolate cookies broken open to show a green pistachio and golden kataifi center, topped with a swoosh of melted chocolate

Dubai Chocolate Cookies

Thick, chewy double chocolate cookies stuffed with a crunchy pistachio cream and toasted kataifi filling, finished with melted chocolate and pistachios.
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Prep Time 30 minutes
Cook Time 25 minutes
Freezing and chilling 1 hour
Total Time 1 hour 55 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 390
Ingredients Method Notes

Ingredients
  

Pistachio kataifi filling
  • 1 cup kataifi pastry thawed, loosely packed and chopped (40 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1/2 cup pistachio cream (about 150 g)
Chocolate dough
  • 1/2 cup unsalted butter melted and slightly cooled (113 g)
  • 3/4 cup light brown sugar packed (150 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (160 g)
  • 1/3 cup unsweetened cocoa powder (30 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips (170 g)
Topping
  • 2 ounces semisweet chocolate melted (57 g)
  • 2 tablespoons shelled pistachios chopped

Method
 

Filling
  1. Melt 2 tablespoons butter in a skillet over medium-low heat. Add the chopped kataifi and stir constantly for 6 to 8 minutes, until deep golden. Cool completely.
  2. Stir the cooled kataifi into the pistachio cream. Scoop 12 rounded tablespoons onto a parchment-lined plate and freeze for at least 30 minutes.
Dough
  1. Whisk the melted butter, brown sugar and granulated sugar until glossy, then whisk in the egg, egg yolk and vanilla.
  2. Sift in the flour, cocoa, baking soda and salt and stir until combined. Fold in the chocolate chips. Cover and refrigerate for 30 minutes.
Shape and bake
  1. Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment.
  2. Divide the dough into 12 portions. Flatten each, place a frozen filling ball in the center, wrap the dough around it and pinch to seal. Roll into a ball.
  3. Place 6 cookies on each sheet, seam side down. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers look slightly soft.
  4. Cool on the sheet for 10 minutes, then transfer to a rack. Drizzle with melted chocolate and sprinkle with chopped pistachios.

Notes

Make ahead: Freeze shaped, stuffed dough balls for up to 2 months and bake from frozen, adding 2 to 3 minutes.
Storage: Keep in an airtight container up to 3 days.
Nutrition is an estimate per cookie.