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Dubai Chocolate Bar Cookies Recipe

Dubai Chocolate Bar Cookies Recipe
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★★★★★

5.2 from 24 reviews

Dubai Chocolate Bar Cookies are a decadent treat featuring a crisp and buttery pistachio kataifi pastry filling, encased in soft, buttery pistachio and chocolate studded cookies with a rich chocolate drizzle and a sprinkle of chopped pistachios on top. These cookies combine Middle Eastern influences with classic chocolate chip cookie goodness for an indulgent and unique dessert.

Ingredients

Scale

Pistachio Kataifi Filling

  • 120g Kataifi Pastry
  • 15g Unsalted Butter (Melted)
  • 5–6 Heaped Tbsp Pistachio Spread

Pistachio and Chocolate Cookies

  • 115g Unsalted Butter (Softened)
  • 110g Brown Sugar
  • 100g Granulated White Sugar
  • 1 Tbsp Vanilla Extract
  • 1/4 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1 Egg
  • 1 Egg Yolk
  • 185g Plain Flour
  • 1 Tbsp Corn flour
  • 90g Pistachios (No shell, roughly chopped)
  • 200g Milk Chocolate (Roughly chopped)

Toppings

  • 75g Milk Chocolate (Melted)
  • 30g Pistachios (Finely chopped)

Instructions

  1. Prepare the Pistachio Kataifi Filling: Preheat your oven to 170°C (Fan). Line a baking tray with parchment paper. Chop the kataifi pastry into small pieces and spread evenly on the tray. Drizzle the melted butter over and toss with your hands to coat. Bake for 15-20 minutes, tossing halfway, until golden brown. Transfer to a medium bowl, add pistachio spread, and mix until creamy. Spoon 13-15 small portions onto a lined tray and freeze while you prepare the cookie dough.
  2. Make the Cookie Dough: In a large mixing bowl, cream the softened butter, brown sugar, white sugar, and vanilla extract with a handheld mixer until light and fluffy. Add the egg and egg yolk, beat until creamy. Fold in the plain flour, corn flour, salt, and baking soda until just combined. Gently fold in chopped pistachios and milk chocolate chunks evenly throughout the mixture. Cover with plastic wrap and chill in the refrigerator for 1 hour up to overnight to firm up.
  3. Assemble the Cookies: Preheat the oven to 180°C (Fan). Line 2-3 baking trays with parchment paper. Portion the dough into 13-15 balls. Roll the frozen pistachio kataifi filling portions into balls (they will soften with heat from your hands). Flatten each cookie dough ball slightly, place a pistachio filling ball in the center, and carefully seal the dough around the filling. For thicker, chunkier cookies, optionally refrigerate the stuffed balls for another hour before baking.
  4. Bake the Cookies: Place the stuffed cookie balls onto the prepared trays and bake for 10-12 minutes or until golden around the edges. Let cool slightly to firm up before decorating.
  5. Add the Toppings: Melt 75g milk chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Transfer the melted chocolate to a piping or zip-lock bag with a small snip at the edge. Drizzle the chocolate evenly over each cooled cookie. Sprinkle finely chopped pistachios on top as garnish.
  6. Serve and Enjoy: Allow the chocolate drizzle to set before serving. Enjoy these luxurious cookies as a perfect dessert or snack with tea or coffee.

Notes

  • Freezing the pistachio filling before assembling helps maintain shape during baking.
  • For best texture, chill the cookie dough for at least an hour but up to overnight.
  • Use good quality pistachio spread for authentic flavor.
  • You can substitute milk chocolate with dark chocolate for a richer taste.
  • Store baked cookies in an airtight container for up to 5 days; they also freeze well.

Nutrition

Keywords: Dubai chocolate bar cookies, pistachio cookies, kataifi pastry, chocolate chip cookies, Middle Eastern desserts, pistachio spread cookies

Find it online: https://yumwithmia.com/dubai-chocolate-bar-cookies-recipe/