Dubai Chocolate Cookies
These Dubai Chocolate Cookies are thick, bakery-style cookies with crisp edges, soft fudgy centers, and a crunchy pistachio kataifi filling hidden inside. Made with cold butter straight from the fridge, they bake up sturdy and generously sized with minimal spread. Finished with a drizzle of pistachio cream, they’re rich, chocolatey, and indulgent without being overly sweet—perfect for when you want a showstopping cookie that’s still doable at home.
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Ingredients
- 190g (¾ cup + 2Tbsp) cold, unsalted butter
- 135g (⅔ cup) granulated white sugar
- 135g (⅔ cup, packed) brown sugar
- 128g (¾ cup) [OPTIONAL] 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 (https://thebakeologie.com/pistachio-kataifi-dubai-chocolate-bar-filling/)
Instructions
- 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
- 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
- Add chocolate chips (optional). If using chocolate chips, add them now and mix on low speed until just distributed, about 10 seconds.128g (¾ cup) [OPTIONAL] dark or milk chocolate chips
- 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, 60g (¾ cup) natural cocoa powder, 1½ tsp baking powder, 1 tsp fine salt
- 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
- 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
- Freeze. Place the filled dough pieces in an airtight container and freeze for at least 4 hours, preferably overnight.
- 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 185–190°F (85–88°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.
Notes
Use cold butter straight from the fridge; softened butter will cause excess spread. Mix only until combined—overmixing can make the cookies dense.
Fill each cookie with about 1 tablespoon pistachio kataifi; overfilling may cause leaks.
Freeze the dough until fully solid before baking for best structure. Bake until edges are set but centers still look soft, as cookies continue to cook while cooling.
Storage: Store baked cookies in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
Make Ahead: Filled cookie dough can be frozen for up to 1 month and baked straight from frozen, adding 1–2 minutes if needed.
