These Dubai chocolate cookies are a heavenly treat, featuring layers of rich chocolate and creamy pistachio. They’re perfect for anyone wanting a taste of something a bit different, with a delightful texture that’s satisfying and truly unique.
This cookie recipe tackles issues of moisture and blending flavors, creating a unique dessert experience with chocolate and pistachio in every bite.
I’ve struggled with cookies not holding their shape or being dry, especially when trying to mix flavors. These cookies take care of that. They stay soft and chewy while showcasing the perfect blend of chocolate and pistachio, ensuring each bite is full of flavor.
What’s great is you only need about 40 minutes from start to finish, including baking time. This recipe has been tested more than a few times (trust me, it’s reliable), and the results always impress. If you like delicious twists on classic flavors, you’ll find these cookies a wonderful addition to your baking lineup.
If you want to try more cookie recipes, check out my Cranberry Pistachio Shortbread Cookies.
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile , The rich blend of cocoa and roasted pistachios gives these cookies a taste that’s both nutty and chocolaty, creating a delightful treat for your taste buds.
- Impressive Texture , With a crisp exterior and a soft, chewy center, each cookie offers a satisfying bite. The addition of toasted kataifi adds an unexpected crunch that will surprise you.
- Perfect for Special Occasions , These cookies are an excellent choice for celebrating holidays or gatherings. Their gourmet appearance makes them a standout dessert that’ll have everyone talking.
- Convenient Make-Ahead Option , You can prepare the pistachio cream filling in advance and store it. This makes assembly a breeze when you’re ready to bake, saving you time when entertaining.
Dubai Chocolate Cookies
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: Dubai
- Diet: Vegetarian
Description
Delicious chocolate pistachio sandwich cookies with a creamy filling, perfect for any occasion.
Ingredients
- ½ cup (113 g) unsalted butter, softened but not melted
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar
- 1 large egg, room temperature
- 1 ¾ cups (198 g) cake flour
- ¼ cup (25 g) natural cocoa powder (unsweetened)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- ⅔ cup (195 g) pistachio cream
- ⅔ cup (52 g) toasted kataifi
- ⅓ cup (70 g) couverture or semisweet chocolate, for drizzling
- 2 Tablespoons roasted, salted pistachios, for garnish
- ¾ teaspoon vanilla extract
- 1 Tablespoon avocado oil
Instructions
- Step 1: Mix the pistachio cream until it is smooth and vibrant in color, aiming for a creamy texture that spreads easily but holds its shape.
- Step 2: Scoop the pistachio cream onto a parchment-lined tray in small portions and freeze for about 30 minutes until firm. This step prevents the filling from melting during baking.
- Step 3: In a large bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until fluffy. Add the egg and vanilla extract, mixing well to combine. Add the avocado oil and mix gently. Sift together the cake flour, cocoa powder, baking soda, baking powder, and table salt. Add the dry ingredients to the wet mixture and mix just until combined, avoiding overmixing to maintain cookie tenderness.
- Step 4: Take a small scoop of cookie dough and flatten it slightly. Place a frozen scoop of pistachio filling in the center, then cover it with another flattened dough piece, fully enclosing the filling. If the filling feels too soft, refrigerate it for an additional 30 minutes before assembling.
- Step 5: Preheat the oven to 350°F (175°C). Place the filled cookies on a parchment-lined baking tray and bake for about 10 minutes. Immediately after removing from the oven, gently flatten each cookie with a spatula about 1 minute after baking to help them maintain their shape and bake evenly.
- Step 6: Allow the cookies to cool completely. Melt the couverture or semisweet chocolate in a microwave-safe bowl or double boiler, heating in short intervals (15 seconds) to prevent burning. Drizzle the melted chocolate over the cooled cookies. Garnish with crushed roasted pistachios or toasted kataifi as desired. If the chocolate drizzle thickens, microwave it again briefly (15 seconds) to restore fluidity.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to retain texture and flavor.
- Refrigeration: Keep cookies in an airtight container in the refrigerator for up to 7 days, ensuring they remain moist without drying out.
- Freezing: Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
- If the dough feels sticky and difficult to handle, refrigerate it for 15 minutes to prevent excessive spreading during baking.
- Cookies flattening too much while baking can be reshaped gently with a spatula immediately after removing from the oven.
- For better dough cohesion to prevent crumbling, consider adding 1 additional tablespoon of butter.
- Use room-temperature egg for better mixing and moisture balance.
- Ensure the pistachio cream is adequately frozen to avoid melting into the cookie dough during baking.
- No specific reheating instructions provided. Thaw frozen cookies at room temperature before serving.
- Serve these sandwich cookies alongside a fresh fruit salad or a scoop of sugar-free vanilla ice cream. Pair with a cup of herbal tea or freshly brewed coffee for a complementary experience.
- These cookies can be transformed into ice cream sandwiches by placing low-sugar ice cream between two cookies. Add to a dessert platter alongside gluten-free brownies or assorted fruit tarts for variety.
- Use Dutch-processed cocoa powder instead of natural cocoa powder for a smoother chocolate flavor.
- Substitute dark chocolate chips for semisweet in the drizzle for added richness.
- Unsalted pistachios can replace roasted, salted pistachios for less salt intensity in garnish.
- Cake flour yields a tender cookie texture; if unavailable, substitute with 1 ¾ cups minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch for similar tenderness.
- Use high-quality cocoa powder, preferably Dutch-processed, for a richer, smoother chocolate taste.
- Light or dark brown sugar can be used; dark brown sugar gives a more intense caramel flavor.
- Unsalted butter allows control over salt content in the dough; ensure it is softened but not melted for proper consistency.
- Avocado oil keeps the cookies moist but can be substituted with a neutral oil if needed.
- Real vanilla extract enhances chocolate notes and adds warmth to the flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Go for a good-quality all-purpose flour for structure. It keeps the cookies chewy and allows for the perfect rise; avoid any self-rising blends.
- Unsweetened cocoa powder: Use high-quality cocoa powder for rich chocolate flavor. I prefer Dutch-processed for its smoothness, but regular works fine too.
- Brown sugar: It adds moisture and a deep caramel flavor. Use light or dark, but dark enhances that rich taste; it’s all about your preference!
- Granulated sugar: A bit of granulated sugar balances out the flavors. Don’t skip it, it’s key to a nice texture and sweetness!
- Eggs: Use a large egg at room temperature. This helps bind everything together and adds moisture to the batter for better texture.
- Butter: Choose unsalted butter for more control over the cookie’s taste. Make sure it’s softened but not melted for the best dough consistency!
- Chocolate chips: Go for semi-sweet chocolate chips to keep things balanced. If you’re feeling adventurous, mix in some dark chocolate for added richness!
- Vanilla extract: Use real vanilla extract for a flavor boost. It enhances the chocolate notes and adds warmth to the cookie dough.
- All-purpose flour: Go for a good-quality all-purpose flour for structure. It keeps the cookies chewy and allows for the perfect rise; avoid any self-rising blends.
- Unsweetened cocoa powder: Use high-quality cocoa powder for rich chocolate flavor. I prefer Dutch-processed for its smoothness, but regular works fine too.
- Brown sugar: It adds moisture and a deep caramel flavor. Use light or dark, but dark enhances that rich taste; it’s all about your preference!
- Granulated sugar: A bit of granulated sugar balances out the flavors. Don’t skip it, it’s key to a nice texture and sweetness!
- Eggs: Use a large egg at room temperature. This helps bind everything together and adds moisture to the batter for better texture.
- Butter: Choose unsalted butter for more control over the cookie’s taste. Make sure it’s softened but not melted for the best dough consistency!
- Chocolate chips: Go for semi-sweet chocolate chips to keep things balanced. If you’re feeling adventurous, mix in some dark chocolate for added richness!
- Vanilla extract: Use real vanilla extract for a flavor boost. It enhances the chocolate notes and adds warmth to the cookie dough.
Recipe Tips
- If the filling is too soft, refrigerate it for an additional 30 minutes to allow it to firm up before filling the cookies.
- When the dough is sticky, refrigerate it for 15 minutes to make it easier to handle and prevent the cookies from spreading too much during baking.
- If the cookies flatten too much while baking, gently reshape them with a spatula right after removing them from the oven, about 1 minute after baking.
- When chocolate drizzle becomes too thick, microwave it for 15 seconds to return it to a drizzling consistency without burning it.
- If you notice the cookies are crumbling when you bite into them, consider using an additional 1 tablespoon of butter in the dough for better cohesion.
Serving Suggestions
Serve Dubai chocolate cookies alongside a fresh fruit salad or a scoop of sugar-free vanilla ice cream. Pair with a cup of herbal tea or freshly brewed coffee for a comforting treat.
Use Dubai chocolate cookies to make ice cream sandwiches by placing your favorite low-sugar ice cream between two cookies. Add to dessert platters alongside gluten-free brownies or assorted fruit tarts for variety.
Top the cookies with a drizzle of melted dark chocolate or a sprinkle of crushed pistachios for added flair. A light dusting of cocoa powder or powdered erythritol can also complement the presentation.
Recipe variations
- You can use cake flour or substitute it with 2 cups of all-purpose flour minus 2 tablespoons for the right tender texture in Dubai chocolate cookies.
- Add ⅓ cup of couverture or semisweet chocolate melted for drizzling, and sprinkle 2 tablespoons of roasted, salted pistachios on top for a crunchy contrast.
- Either avocado oil or light olive oil can be used to maintain moisture in the dough, but keep the flavor mild to preserve the cookie’s delicate taste.
- If preparing for more servings, double the dough and filling quantities, but bake cookies in batches to maintain consistent texture and avoid crowding.
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How to Store?
To keep your Dubai Chocolate Cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature. Store for up to 2 days to maintain texture and flavor.
Refrigeration: Store cookies in an airtight container inside the refrigerator. Keep for up to 7 days, ensuring they do not dry out.
Freezing: Wrap cookies individually in plastic wrap, place inside a freezer container. Freeze up to 2 months. Thaw at room temperature before serving.
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