Ingredients
Equipment
Method
Prepare the Unique Pistachio Kataifi Filling
- First, stir together your luscious pistachio cream and crunchy toasted kataifi until they are well-combined.
- Now, for our unique Dubai twist, stir in a subtle hint of rose water (or orange blossom water) and a pinch of ground cardamom into your pistachio cream mixture. This infusion adds a delicate, authentic Middle Eastern aroma that perfectly complements the pistachio.
- Scoop the mixture using a 1 Tablespoon-sized scoop (approximately 17g each) onto a small baking sheet lined with wax paper.
- Transfer the sheet to the freezer and let the filling freeze until completely firm and solidified. This step is crucial for easy handling and to prevent leakage during baking.
Preheat Oven & Prep Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line several baking sheets with parchment paper and set them aside.
Melt Butter & Bloom Cocoa
- Melt the unsalted butter in a large, microwave-safe bowl.
- Add the natural cocoa powder and avocado oil (or canola/vegetable oil) to the melted butter and stir well until fully incorporated. This step is vital for 'blooming' the cocoa powder, which intensifies the chocolate flavor significantly, giving our cookies a deeper, richer taste.
Cool the Butter Mixture
- Feel the butter mixture and the bottom of the bowl. If either feels warm at all, you must let it rest until it no longer feels warm to the touch before proceeding. Allow melted butter/cocoa mixture to cool completely before adding sugars to prevent a greasy, soft dough. Adding sugars to a warm butter mixture can result in a greasy, unsalvageable dough. Patience here is key for the perfect cookie texture!
Combine Wet Ingredients
- Once the butter mixture is completely cooled, add the granulated sugar, light brown sugar, room temperature eggs (remember, room temperature helps with emulsification!), and vanilla extract. Stir everything together until well combined and smooth.
Mix Dry Ingredients
- In a separate, medium-sized mixing bowl, whisk together the cake flour, baking soda, baking powder, and table salt until thoroughly combined.
Combine Wet & Dry
- Gradually add the dry flour mixture to the wet butter mixture. I find it easiest to add it in four parts, stirring gently until everything is just combined. Be careful not to overmix, as this can lead to tough cookies.
Check Filling & Form Cookies
- Check your pistachio kataifi filling in the freezer to ensure it’s firm and easy to pick up.
- Scoop the chocolate cookie dough into 2 ½ Tablespoon-sized portions (about 48g each). Roll each portion into a smooth ball.
- Using your thumb, gently form an indent in the center of the dough ball.
- Remove a frozen ball of filling from the freezer and carefully nestle it into the indent. Gently wrap the chocolate dough around the filling, sealing it completely to center it inside.
Bake & Flatten
- Place the formed cookie dough balls on your prepared baking sheet, ensuring they are spaced at least 2 inches (5cm) apart.
- Transfer the baking sheet to the center rack of your preheated 350°F (175°C) oven and bake for 10 minutes.
- Remove the cookies from the oven. If the cookies haven’t flattened into that desirable disc shape, immediately use the clean bottom of a large measuring cup to gently press down on each cookie. This helps create that perfect fudgy center and gives them a professional bakery-style look.
Cool Completely & Garnish
- Allow the cookies to cool completely on the baking sheet before attempting to move them. They are very fragile when warm and may fall apart if transferred too soon! The kataifi filling retains its crispness even after baking, providing a desirable crunchy texture that is well worth the wait.
- Once cooled, drizzle generously with melted couverture or semisweet chocolate.
- Top with crushed roasted, salted pistachios for extra flavor and visual appeal.
- Allow the chocolate drizzle to harden completely before serving. Enjoy your gourmet Dubai Chocolate Cookies!
Nutrition
Notes
For the deepest chocolate flavor, 'bloom' your cocoa by melting it into hot butter and oil. Ensure the butter-cocoa mixture is completely cool before adding sugars to prevent a greasy dough. If the dough is too soft, chill for 30 minutes. The pistachio kataifi filling must be thoroughly frozen before assembly to prevent leakage. Always cool baked cookies completely on the sheet before moving, as they are fragile when warm. Baked cookies store airtight at room temperature for 2-3 days, or refrigerated for up to a week. Unbaked dough or baked cookies can also be frozen for longer storage. Nutrition information is estimated based on common ingredients and serving sizes and may vary.