# Dubai Chocolate Cookies

Dubai Chocolate Cookies takes 45 min (30 min prep, 15 min cooking) and serves 7.

Recipe by buttermilkbysam.com · original: https://buttermilkbysam.com/dubai-chocolate-cookies/  
Cuisine: Middle Eastern · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/dubai-chocolate-cookies-recipe (with step-by-step Cook Mode)

Chewy brownie cookies stuffed with pistachio cream and shredded phyllo: these cookies aim to replicate the flavors of dubai chocolate in cookie form and texture!

## Ingredients (serves 7)

- 50 g or ¼ cup fine granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- 100 g kataifi (shredded phyllo, thawed)
- 1 tb butter (to cook the kataifi)
- pinch fine sea salt
- 1 tablespoon tahini
- 140 g pistachio cream
- 85 g or 6 tablespoons unsalted butter
- 100 g or ½ cup dark brown sugar
- ⅓ cup or or 30g dutch process cocoa
- 1 large egg
- 130 g or 1 cup all purpose flour
- ½ tsp fine sea salt

## Steps

1. Set the butter in a medium-large, heatproof bowl and pour both sugars over it
2. Microwave the bowl for 1 minute, until the butter is fully melted
3. Add the salt and vanilla and whisk very well until the mixture turns thick and shiny
4. Add the cocoa and whisk to combine
5. Microwave for 30 seconds, until hot and bubbling
6. Whisk until the mixture starts to clump, with liquid pooling in the bottom and a thick mass settling in the whisk
7. Add the egg and whisk very well, until the mixture looks like brownie batter
8. Add the flour and baking soda and stir until there are no unmixed flour bits
9. Cover the bowl with plastic wrap and refrigerate for 2 hours
10. While the cookie dough is chilling, make the filling
11. Set a medium or large frying pan over medium-low heat, add the tablespoon of butter, then add the kataifi
12. Add a pinch of salt and cook, stirring as the phyllo firms up and breaks, until evenly browned
13. Transfer to a medium sized bowl and let cool completely
14. Once cool, add the tahini and pistachio cream and stir until combined
15. Preheat the oven to 350 F
16. Line two greased cookie sheets with parchment paper
17. Use a disher or cookie scoop to portion the cookie dough into 2.5 tablespoon portions per cookie
18. Flatten each ball of dough, place 1 tablespoon of pistachio kataifi filling in the center, then wrap the dough around the filling, pinching and smoothing to fully encase it
19. Round the balls by rolling them between your palms
20. Optional: press a square of semi-sweet or milk chocolate (or chocolate chips) on top of the dough
21. Arrange cookies on the sheets with enough space to spread (about 2 inch diameter around each cookie), optionally placing more chocolate or chocolate chips on top before baking
22. Bake until the cookies have spread quite a bit and have cracking edges
23. Let cool on the pan before handling, then enjoy

## Good to know

### Storing it

Keep cooled cookies in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

### Making it ahead

Mix the cookie dough up to a day ahead and keep it covered in the fridge; fill, shape and bake when ready.