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Decadent Dubai Chocolate Chip Cookies with a Unique Twist

Decadent Dubai Chocolate Chip Cookies with a Tasty Twist

These Decadent Dubai Chocolate Chip Cookies with a Unique Twist incorporate tahini and pistachios for a luxurious Middle Eastern flavor experience.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 20 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup cold unsalted butter Adds rich moisture; keeping it cold prevents excessive spreading.
  • 1 cup light brown sugar Provides warm, caramel-like sweetness.
  • 1/2 cup superfine sugar Ensures a crispy texture.
  • 1 teaspoon vanilla extract Elevates flavor complexity.
  • 1 large cold egg Acts as a binding agent; chilled helps maintain texture.
  • 2 cups cake flour Ideal for soft, tender cookies.
  • 1 teaspoon baking powder Helps achieve perfect cookie structure.
  • 1/2 teaspoon salt Balances sweetness.
For the Filling
  • 1/2 cup pistachio paste Introduces creamy richness.
  • 1/4 cup tahini Adds nutty flavor.
  • 1 cup toasted kataifi pastry Provides crunch; can be replaced with finely chopped nuts.
For the Chocolate
  • 1 cup chocolate chips Choose dark or milk chocolate.
  • 1/2 cup chopped chocolate Great for drizzling.
For Toppings
  • 1/2 cup toasted kataifi for topping Toast in butter for intense flavor.
  • 1/4 cup toasted pistachios Adds flavor and crunch.

Equipment

  • stand mixer
  • Frying pan
  • baking trays
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
  2. In a frying pan, melt a bit of butter over medium heat and toast the kataifi pastry for about 10 minutes until golden brown.
  3. In a stand mixer, cream together cold unsalted butter, light brown sugar, superfine sugar, and vanilla extract for about 4 minutes.
  4. Whisk together cake flour, baking powder, and salt in a separate bowl and gradually combine with the creamed mixture.
  5. Fold in chocolate chips, and if the dough is too warm, chill it in the fridge for about 15 minutes.
  6. In a medium bowl, combine cooled toasted kataifi, pistachio paste, tahini, and a pinch of salt, mixing until smooth.
  7. Divide the cookie dough, flatten slightly, place filling in the center, seal around it, and form into balls.
  8. Bake the cookies for 20-22 minutes until edges are golden but centers remain soft.
  9. Cool cookies on trays for about 20 minutes, then drizzle melted chocolate and top with toasted kataifi and chopped pistachios.

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container for up to 1 week at room temperature, or refrigerate for up to 2 weeks.

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