Dubai Chocolate... BUT MAKE IT COOKIES!

Ingredients

• 2/3 cup Pistachio Cream (store‑bought pistachio cream; can be homemade)
• 2/3 cup Kataifi (shredded toasted filo dough) (pre‑toasted kataifi; keep dry)
• 1/2 cup Unsalted Butter (melted)
• 1/4 cup Natural Cocoa Powder (unsweetened)
• 1 tablespoon Neutral Oil (avocado, canola, vegetable or sunflower oil)
• 1/2 cup Granulated Sugar
• 1/3 cup Light Brown Sugar (firmly packed)
• 1 Large Egg (room temperature)
• 3/4 teaspoon Vanilla Extract
• 1 3/4 cup Cake Flour (gives a tender cookie; can substitute with all‑purpose flour using proper ratio)
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Semi‑Sweet Chocolate (coverture or melting chocolate) (for drizzle; can use white or milk chocolate)
• 2 tablespoons Roasted Salted Pistachios (crushed for garnish)
• 1 sheet Edible Gold Leaf (optional decorative garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat fully.

   Time: PT10M

   Temperature: 350°F

2. Measure Pistachio Cream and Kataifi

   Measure 2/3 cup pistachio cream and 2/3 cup toasted kataifi into a bowl and stir to combine.

   Time: PT5M

3. Freeze Pistachio Filling

   Spread the pistachio‑kataifi mixture onto a parchment‑lined tray, form small mounds, and place in the freezer until firm.

   Time: PT15M

4. Melt Butter

   Microwave 1/2 cup (113 g) unsalted butter in short bursts until fully melted.

   Time: PT2M

5. Bloom Cocoa

   Add 1/4 cup (25 g) natural cocoa powder to the warm butter and stir until smooth and fragrant.

   Time: PT3M

6. Add Oil and Cool Butter

   Stir in 1 Tbsp neutral oil; let the mixture cool until it feels room temperature to the touch.

   Time: PT5M

7. Incorporate Sugars, Egg, and Vanilla

   Add 1/2 cup granulated sugar, 1/3 cup firmly packed light brown sugar, 1 large room‑temperature egg, and 3/4 tsp vanilla extract. Mix until fully combined.

   Time: PT4M

8. Measure Dry Ingredients

   In a separate bowl, whisk together 1 ¾ cup cake flour, 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/2 tsp salt.

   Time: PT4M

9. Combine Wet and Dry

   Gradually add the dry mixture to the wet ingredients, stirring just until incorporated. Do not over‑mix.

   Time: PT5M

10. Chill Dough if Sticky

    If the dough feels overly soft or sticky, cover and refrigerate for about 10 minutes, then re‑check consistency.

    Time: PT10M

11. Prepare Pistachio Fillings

    Remove the frozen pistachio‑kataifi mounds from the freezer; keep them on the tray until needed.

    Time: PT5M

12. Shape Cookies with Filling

    Scoop ~2½ Tbsp (≈48 g) of dough, roll into a ball, make an indentation, place a pistachio mound inside, and seal the dough around it, ensuring no filling is exposed.

    Time: PT10M

13. First Bake

    Place six prepared cookies on the parchment‑lined sheet and bake on the middle rack for 9‑10 minutes.

    Time: PT10M

    Temperature: 350°F

14. Second Bake

    Repeat with the remaining six cookies.

    Time: PT10M

    Temperature: 350°F

15. Optional Flatten

    While hot, gently press each cookie with a measuring cup to flatten slightly for a fudgier texture.

    Time: PT2M

16. Cool Cookies

    Allow cookies to cool completely on the baking sheet before moving them; this prevents breakage.

    Time: PT15M

17. Melt Chocolate

    In a microwave‑safe bowl or small saucepan, melt 1/3 cup semi‑sweet chocolate until smooth, stirring every 20 seconds.

    Time: PT5M

18. Drizzle and Garnish

    Drizzle the melted chocolate over each cooled cookie, then sprinkle crushed pistachios (and optional gold leaf) on top while the chocolate is still wet.

    Time: PT5M

Nutrition Facts

Calories

310

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g