Dubai Chocolate Cookies

Dubai chocolate in cookie form?! Yes, please! 

Earlier this year I was bit by the dubai chocolate bug and have been dreaming up (sometimes baking up) all the ways to make and eat it. While I’d tried some rolls, some brownies, making bars myself and truffles too I knew if I shared something on the blog it had to be something that was approachable for home bakers but also something a little different than a basic bar. After many trials, I landed on these: stuffing my brownie cookies with that deliciously crispy and nutty green filling! 

But wait – do you know what ‘dubai chocolate’ is? It’s a chocolate bar invented in Dubai by Fix Dessert Chocolatier: a kunafah (shredded phyllo) and pistachio cream filled chocolate bar. It went viral last year and it is, absolutely delightful. 

Recipe Origins 

The base for these brownie cookies is this “bakery style brownie cookie” recipe I shared earlier this year. I made the cookies smaller so they could incorporate the dubai chocolate filling (toasted kataifi and pistachio cream) and I left out the baking powder as they spread enough on their own without needing any more assistance! 

The filling recipe follows the main elements of every dubai chocolate recipe: toasted kataifi (shredded phyllo, what is used to make the famous kunafeh), pistachio cream with just a touch of tahini. Not all recipes include the tahini and you can leave it out if you prefer, but if you have it use it: the added nutty/saltiness is great here. 

Recipe Ingredients 

Pistachio cream: not pure pistachio butter (which is what my recipes usually call for) but a paste made from pistachios, sugar, and some sort of added fat (sometimes milk powder is an ingredient too). I used the brand Pisti which I found at Costco (21 oz for $13). 

Kataifi: sometimes called shredded phyllo, this is the pastry used to make Kunafa – a palestinian dessert made with kataifi, cheese and a syrup. Find this in middle eastern grocery stores. 

Tahini: just a bit, and if you don’t have it (or don’t want to buy it) you can leave it out. 

Salt: fine sea salt. If using table salt, halve the amount. 

Butter: unsalted butter, we need a bit to toast the kataifi and more for the cookie batter (for a total of 7 tablespoons). 

Sugar: for the cookie dough we’re doing a mix of brown sugar (light or dark) and fine granulated sugar. 

Baking soda: unlike my bakery style brownie cookies, this recipe only has baking soda which spreads the cookies as they bake. 

Egg: one whole large egg. 

Cocoa: dutch process cocoa; natural and black cocoa have different flavors and will lead to different cookie spreads. 

Flour: all purpose flour of a medium protein content (around 11%). 

How to make dubai chocolate cookies 

Start a few hours before you plan to bake the cookies. 

Set the butter in a bowl and pour the sugars over it. 

Heat until the butter is melted and hot, some of the sugar will have begun to melt too. 

Add the salt and vanilla and whisk until you have a thick, shiny mixture. 

Add the cocoa and whisk then heat again. 

Whisk until the mixture starts to clump into the whisk, it will look separated with some liquid pooling at the bottom of the bowl. 

Add the egg and quickly whisk until you have a loose, brownie-like batter. 

Add the flour and baking soda and stir to combine. 

Cover with plastic wrap and set in the fridge to chill for about 2 hours. 

While the cookie dough chills, prepare the filling 

Set a medium or large frying pan over medium low heat. Add the butter and melt, swivel the pan so the butter covers the bottom of the pan. 

Break up and add the shredded phyllo. 

Cook, stirring and turning often, until the kataifi is a toasty golden brown – as it crisps it will be easier to break into bits. Once it’s done, transfer to a bowl and let cool completely. 

When ready to bake the cookies, add the tahini, a pinch of salt and the pistachio cream to the toasted kataifi. Stir to combine. 

Shape and bake the cookies 

Scoop the cookies onto a parchment lined cookie sheet. I portion mine with a disher (it holds 2.5-3 tablespoons of dough). 

Flatten each ball of dough into a bowl shape. 

Scoop about 1-1.5 tablespoons of the pistachio kataifi filling into the center. 

Squeeze the dough around the filling to cover it completely then roll it into a ball. 

Repeat with all the cookie doughs. If you like, set a square of chocolate on top of the balls, or add some chocolate chips to the top. 

Arrange the cookies on the tray, leaving enough space for them to spread: about 2 inch diameter around each. (note in the photo above the cookies are too close together – I moved two of them to another pan). 

Bake for about 10-15 minutes, depending on the size of your cookies: they should have spread nicely, have set edges and the edges should be starting to show cracks. 

Let cool completely on the pan before moving or serving. 

Leftovers (if you have any!) can be stored in an airtight container on the counter.

‘Dubai Chocolate’ Cookie Recipe

Dubai Chocolate Cookies

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!

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Chill Time: 2 hours hrs

Yields: 7 large cookies

5 from 2 votes

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Ingredients

Brownie Cookies

• 85g or 6 tablespoons unsalted butter
• 100g or ½ cup dark brown sugar
• 50g or ¼ cup fine granulated sugar
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract
• ⅓ cup or or 30g dutch process cocoa
• 1 large egg
• ½ tsp baking soda
• 130g or 1 cup all purpose flour

‘Dubai Chocolate’ Filling

• 100 g kataifi shredded phyllo, thawed
• 1 tb butter to cook the kataifi
• Pinch fine sea salt
• 1 tablespoon tahini
• 140 g pistachio cream

Method

Make the dough at least 2 hours before baking

• Set the butter in a medium large, heatproof bowl and over it pour both of the sugars. Set the bowl in the microwave for 1 minute, until the butter is fully melted. Add the salt and vanilla and whisk very well until the mixture turns thick and shiny.
• Add in the cocoa and whisk to combine. Set it back in the microwave for 30 seconds, until hot and bubbling. Whisk until the mixture starts to clump; some of the liquid will pool in the bottom of the bowl and a thick mass will settle in the whisk.
• Add the egg and whisk very well, until you have what looks like brownie batter. Add the flour and baking soda and stir until there’s no unmixed flour bits. Cover the bowl with plastic wrap and set it in the fridge for 2 hours.
• While the cookie dough is chilling, make the filling
• Set a medium or large frying pan over medium low heat. Add the tablespoon of butter and then add the kataifi. Add a pinch of salt and cook until browned; this can take up to 20 minutes - don’t try to rush it. As the phyllo firms up it will begin to break, keep stirring until evenly browned. Transfer to a medium sized bowl and let cool completely.
• Once cool add the tahini and the pistachio cream. Stir until combined.

Stuff and bake the cookies

• Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.
• Use a disher or cookie scoop to portion the cookie dough into 2.5 tablespoons of dough per cookie (you can make smaller cookies if you prefer). Flatten each ball of dough and place 1 tablespoon of pistachio kataifi in the center, then wrap the dough around the filling, pinching and smooth it over to create a fully encased cookie. Round the balls by rolling them between your palms. Optional: set a square of semi-sweet or milk chocolate on top of the dough, pressing gently. You can also do this with some chocolate chips.
• Leave enough space for the cookies to spread (about 2 inch diameter around the cookie). If you like, place some chocolate or chocolate chips on top of the cookies before baking. Bake for 12-14 minutes, until they’ve spread quite a bit, and have spread edges that are cracking.
• Let cool on the pan before handling. Enjoy!

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