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Dubai-Style Chocolate Chip Cookies

Indulge in Dubai-Style Chocolate Chip Cookies with a Twist

These Dubai-Style Chocolate Chip Cookies are filled with pistachio and tahini for a unique, indulgent treat that combines familiar comfort with exotic flavors.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Cold Unsalted Butter Keep cold to prevent spreading.
  • 1 cup Light Brown Sugar Provides sweetness with a rich flavor.
  • 1/2 cup Superfine Sugar Contributes sweetness and crispness.
  • 1 tbsp Vanilla Extract Enhances overall flavor complexity.
  • 1 large Cold Egg Acts as a binding agent.
  • 2 cups Cake Flour Can substitute with all-purpose flour.
  • 1 tsp Baking Powder Acts as a leavening agent.
  • 1/2 tsp Salt Balances sweetness.
For the Filling
  • 1/2 cup Pistachio Paste Adds flavor and creaminess.
  • 1/4 cup Tahini Complementary nutty taste.
  • 1 cup Toasted Kataifi Pastry Adds unique texture.
For the Chocolate
  • 1 cup Chocolate Chips Choose dark or milk chocolate.
  • 1/2 cup Chopped Chocolate For drizzling on top.
For Topping
  • 1/2 cup Toasted Kataifi Should be toasted with butter.
  • 1/4 cup Toasted Pistachios Adds crunch and garnishing flavor.

Equipment

  • Oven
  • stand mixer
  • Frying Pan
  • Baking Trays
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
  2. Melt a tablespoon of butter in a frying pan and toast the kataifi pastry for about 10 minutes.
  3. In a stand mixer, cream together cold unsalted butter, light brown sugar, and superfine sugar until fluffy.
  4. Whisk together cake flour, baking powder, and salt in a separate bowl. Gradually combine with the butter mixture.
  5. Gently fold in your choice of chocolate chips into the dough. Chill if too sticky.
  6. Combine toasted kataifi, pistachio paste, tahini, and salt in a bowl to make the filling.
  7. Divide the dough into balls, flatten slightly, place filling in the center, and seal.
  8. Place cookies on baking trays and bake for 20-22 minutes until edges are golden.
  9. Cool for 20 minutes, then drizzle melted chocolate and sprinkle with toasted kataifi and pistachios.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For the best results, use cold butter, toast kataifi properly, and watch the baking time closely for an ideal chewy texture.

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