You Need to try these Dubai Chocolate Bar Cookies

Ingredients

• 1 cup Unsalted Butter (softened, room temperature)
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 2 tsp Vanilla Extract
• 2 cups All-Purpose Flour (sifted)
• 1/4 cup Cocoa Powder (unsweetened)
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Semi‑Sweet Chocolate Chips (plus extra for topping if desired)
• 1 cup Pistachios (unsalted, toasted, finely ground in food processor)
• 4 oz Cream Cheese (softened)
• 1/2 cup Powdered Sugar (sifted)

Instructions

1. Make Pistachio Cream Filling

   In the food processor, pulse toasted pistachios until finely ground. Add softened butter, cream cheese, powdered sugar, and vanilla; blend until smooth and glossy.

   Time: PT20M

2. Prepare Chocolate Chip Cookie Dough

   In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; beat briefly. In a separate bowl whisk flour, cocoa powder, baking soda, and salt; gradually add to the butter mixture, mixing just until combined. Fold in chocolate chips.

   Time: PT15M

3. Chill the Dough

   Cover the dough with plastic wrap and refrigerate for 20 minutes to firm up, making it easier to handle.

   Time: PT20M

4. Preheat Oven

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

5. Assemble Cookies

   Scoop a tablespoon of cookie dough, flatten in your hand, place a teaspoon of pistachio cream in the center, then fold the dough around the filling, sealing it. Roll gently into a ball and place on the prepared sheet, spacing 2 inches apart. Press lightly with the back of a spoon to flatten slightly.

   Time: PT10M

6. Bake Cookies

   Bake for 12 minutes, or until the edges are set and the tops are lightly cracked. The centers will still look soft.

   Time: PT12M

   Temperature: 350°F

7. Cool and Serve

   Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

2g

Carbohydrates

22g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Brown Sugar: Dark brown sugar, Molasses + white sugar
• Instead of Large Egg: Egg substitute, Flax egg (1 tbsp flax + 3 tbsp water)
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Cocoa Powder: Dutch‑process cocoa, Carob powder
• Instead of Baking Soda: Baking powder (use 3x amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Semi‑Sweet Chocolate Chips: Milk chocolate chips, Chopped dark chocolate
• Instead of Pistachios: Almonds, Walnuts
• Instead of Cream Cheese: Mascarpone, Greek yogurt (drain excess)
• Instead of Powdered Sugar: Confectioners' sugar, Erythritol powdered

Equipment Needed

• Food Processor
• Stand Mixer or Hand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Spatula

Critical Steps — Do Not Skip

• Achieving a smooth pistachio cream without grainy texture.
• Sealing the dough around the filling to prevent leakage during baking.
• Removing cookies from the oven at the right moment for a crisp edge and gooey center.

Chef Tips from the Video

• Toast pistachios lightly before grinding to enhance flavor.
• Add a pinch of orange zest to the pistachio cream for a subtle citrus note.
• For extra shine, brush the tops with a light glaze of melted chocolate after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a single layer, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Can sit at room temperature for 1‑2 days if kept in a sealed tin.

Make-Ahead Tips

• Pistachio cream can be made up to 3 days ahead and kept refrigerated.
• Cookie dough can be portioned, wrapped, and frozen; bake from frozen, adding 2‑3 minutes to bake time.

Frequently Asked Questions