These Dubai Chocolate Cookies have crisp edges with soft, fudgy centers and a satisfying crunch from the pistachio kataifi filling tucked inside. The flavor is deeply chocolatey with a nutty pistachio finish that’s rich but not overly sweet. While they look impressive, the process is very doable for home bakers and comes together in about 45 minutes from start to finish.
This recipe uses cold butter straight from the fridge, which helps create thicker, sturdier cookies with less spread—perfect for holding that pistachio filling. The result is a large, bakery-style cookie, similar in size and structure to my Red Velvet Cookies.
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Ingredients
- 190g (¾ cup + 2 Tbsp) cold, unsalted butter
- 135g (⅔ cup) granulated white sugar
- 135g (⅔ cup, packed) brown sugar
- [Optional] 128g (¾ cup) dark or milk chocolate chips (Chocolate chips boosts choco flavor and sweetness but are optional )
- 355g (2¾ cups + 1 Tbsp) all-purpose flour / plain flour (If measuring by cups, spoon the flour into the measuring cup and level it off. Do not scoop directly from the bag, as this can pack in extra flour and lead to dry cookies.)
- 60g (¾ cup) natural cocoa powder
- 1½ tsp baking powder
- 1 tsp fine salt (sea salt/ table salt is ok)
- 100g (about 2 large eggs) eggs
- 1 batch Pistachio Kataifi Recipe
Instructions
Step 1.
Break up the butter. In a stand mixer fitted with the paddle attachment, add the cold butter and mix on low speed for about 10 seconds, just to break it up and loosen it slightly. You should still see chunks of butter—this is intentional. Do not cream.
- 190g (¾ cup + 2Tbsp) cold, unsalted butter
Step 2.
Add the sugars. Add the granulated sugar and brown sugar. Mix on medium-low speed until evenly combined, about 10 seconds.
- 135g (⅔ cup) granulated white sugar
- 135g (⅔ cup, packed) brown sugar
Step 3.
(Optional) Add chocolate chips. If using chocolate chips, add them now and mix on low speed until just distributed, about 10 seconds.
- 128g (¾ cup) dark or milk chocolate chips
Step 4.
Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Switch the mixer to low speed and add the dry ingredients. Mix until the mixture looks sandy and crumbly.
- 355g (2¾ cups + 1 Tbsp) all-purpose flour / plain flour (If measuring by cups, spoon the flour into the measuring cup and level it off. Do not scoop directly from the bag, as this can pack in extra flour and lead to dry cookies.)
- 60g (¾ cup) natural cocoa powder
- 1½ tsp baking powder
- 1 tsp fine salt
Step 5.
Add the eggs. In a small bowl, lightly whisk the eggs. Pour them into the mixer and continue mixing on low speed until a dough forms and begins to pull away from the sides of the bowl.
- 100g (about 2 large eggs) eggs
Step 6.
Portion, flatten, and fill the cookies. Weigh out 100g of dough and roll it into a loose ball. (No scale? Divide the dough into 12 equal portions.) Then gently flatten it in your hands, like you’re making a small pancake — it doesn’t need to be neat or perfectly round.
Place about 1 tablespoon of pistachio kataifi in the center. Bring the edges of the dough up and wrap it around the filling, covering it completely. Gently press and shape it just enough to seal — it should look rustic and uneven, not like a smooth ball.
This rough shape helps create thicker cookies with crinkled edges once baked.
- 1 batch Pistachio Kataifi Recipe
Step 7.
Freeze. Place the filled dough pieces in an airtight container and freeze for at least 4 hours, preferably overnight.
Step 8.
Preheat and bake. About 20 minutes before baking, preheat the oven to 375°F (190°C). Place 6 frozen cookie dough balls on a parchment-lined half sheet pan.
Bake for 14 minutes, or until the edges are set and the centers are still slightly soft. Internal temperature: About 180–185°F (82–85°C) in the center for a soft, fudgy cookie. Cookies will continue to set as they cool, so avoid overbaking.
Let the cookies rest on the baking sheet for at least 30 minutes before moving or serving.
PRO TIP: Use an oven thermometer for accuracy. Only place the baking tray in the oven once the thermometer reads 375°F (190°C). Ovens run hot or cold—using a thermometer ensures your cookies bake thick, not flat.
Baker’s Notes
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