Dubai Chocolate Cookies

Chewy chocolate chip cookies that are stuffed with pistachio coated crispy kunafa, this is an absolute treat! So good, and so easy to make.

Course Dessert

Cuisine American, Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Cook Time 20

Servings big cookies

Calories 325kcal

Cut the kunafa (kataifi) into little 1/2 inch pieces in a large bowl, I find it easiest to do this using kitchen scissors.
Place the chopped kunafa in a medium sized bowl and mix with the melted butter until well coated.
Heat a large deep skillet over medium heat, then add the coated kunafa and toast, stirring constantly, until deep golden brown.
Alternately, you can air fryer the kunafa by preheating the air fryer to 350F (180C) , and lining the basket of the air fryer with parchment paper. Add the shredded kunafa and air fry for 10 minutes, stirring every few minutes so that the kunafa toasts evenly.
Place the toasted kunafa into a large bowl, add the pistachio spread and stir well to combine. Form little 2 teaspoon sized dollops of this and place on a parchment paper lined baking sheet, then place in the freezer while you prepare the cookie dough (until hardened, at least 30 minutes).

In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill. Meawhile, preheat the oven to 350F (180C).
Form heaped cookie dough balls (about a 3 inch scoop or 3 tablespoon each), then flatten each ball and place one pistachio kunafa disk in the center of each. Wrap the dough around the kunafa, making sure to seal tightly. If you need to, add more dough to fully encircle the kunafa.
Place dough balls at least 2 inches apart on parchment paper lined baking sheets. I like to top each with a few more chocolate chips for visual appeal. Bake for 13-14 minutes or until light golden brown on the edges and set in the center. Don't overbake! Start checking at 12 minutes. If baking more than one sheet at once, swap their places in the middle of baking time.
Remove from the oven, sprinkle with a little flaky sea salt, let cool for a few minutes then enjoy!

Ingredient Substitutions:

Pistachio Spread: Substitute with Nutella or Biscoff for a different flavor twist.
Chocolate Chips: Use chunks, chopped chocolate bars, or swap in milk/dark chocolate depending on your preference.

Storing Leftovers:

Baked Cookies: Store in an airtight container at room temperature for up to 3 days.
Unbaked Cookie Dough:
– Fridge: Store tightly wrapped for up to 5 days.
– Freezer: Scoop into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the baking time.

Recipe Tips & Tricks:

Freeze the filling: It’s crucial to freeze the pistachio kunafa centers before stuffing so they hold shape and don’t leak.
Chill the dough: Chill for at least 30 minutes to prevent spreading and enhance flavor.
Double the dough: Stuff half of it, and form the other half into cookie dough balls you keep in the freezer for whenever a cookie craving hits.
Don’t overbake: Remove cookies when the edges are golden and centers are just set. They’ll continue cooking as they cool.
Use a cookie scoop: For evenly sized, bakery-style cookies (3 tablespoon is ideal).
Stir kunafa constantly: Stir constantly when toasting—it can burn quickly!