Viral Dubai Chocolate Bar Cookies

If you haven’t stumbled across the internet’s latest Tik Tok food trend, it is the viral Dubai chocolate bar by Fix Dessert Chocolatier. Many people have been recreating this amazing chocolate bar…so I thought why not turn it into a cookie!

These delightful cookies are absolutely loaded with generous chunks of rich chocolate, crunchy pistachios, and of course the most essential component, the irresistibly gooey and satisfyingly crunchy pistachio kataifi filling. To finish off, they are drizzled with creamy melted chocolate and beautifully topped with finely chopped pistachios, delivering delectable bursts of flavor in every single bite. Inspired by the incredibly popular viral Dubai chocolate bar, each cookie boasts a perfect balance of sweetness alongside a slight crunch, making them truly irresistible to both chocolate and pistachio lovers.

What is Kataifi pastry?

Kataifi pastry is a unique and versatile ingredient commonly found in Middle Eastern and Mediterranean cuisine. It consists of finely shredded phyllo dough that resembles angel hair pasta, which is often used to create delicate and flaky desserts. This pastry is typically made from wheat and water, resulting in long, thin strands that can be layered or wrapped around various fillings, such as nuts, cream, or sweet syrups. When baked, kataifi takes on a golden hue and develops a delightful crunch, making it an incredible base for desserts.

How to assemble the Dubai Chocolate Bar Cookies:

1. Once you have made the pistachio filling, spoon 13-15 small spoonsful of the mixture onto a lined tray and freeze this while you make the cookie dough.

2. Once the cookie dough has been refrigerated for at least an hour, portion the cookie dough into 13-15 portions and roll them into balls. Roll the spoonsful of the pistachio mixture into balls (This might be hard at first since they are frozen, but they will quickly become malleable from the heat of your hands).

3. Slightly flatten the cookie dough balls and place the pistachio filling in the center, seal the dough around the filling. *Option* You can refrigerate these stuffed cookie balls for another hour to help them stay thick and chunky once baked.

4. Bake for 10-12 minutes or until golden. Allow to cool slightly to help them firm up.

5. Once you have melted the chocolate in the microwave, place the melted chocolate into either a piping bag or zip lock bag. Snip a small piece off the end and drizzle the chocolate evenly over each cookie. Top them with the finely chopped pistachios. Enjoy!

Baking Tips:

• Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined. This careful approach will help ensure that your cookies come out soft, chewy, and wonderfully moist every time.

• Chill the dough: I always highly recommend refrigerating your cookie dough for a couple of hours, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavor of the cookies.

• Freeze pistachio filling: Freezing the pistachio filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

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Dubai Chocolate Bar Cookies

Yield: 15 Cookies

Author: Chloe Sims

Prep time: 25 MinCook time: 32 MinInactive time: 1 HourTotal time: 1 H & 57 M

Perfect balance of sweetness alongside a slight crunch, making them truly irresistible.

Ingredients

Pistachio Kataifi Filling

• 120g Kataifi Pastry
• 15g Unsalted Butter (Melted)
• 5-6 Heaped Tbsp's Pistachio Spread

Pistachio and Chocolate Cookies

• 115g Unsalted Butter (Softened)
• 110g Brown Sugar
• 100g Granulated White Sugar
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Salt
• 1/2 Tsp Baking Soda
• 1 Egg
• 1 Egg Yolk
• 185g Plain Flour
• 1 Tbsp Corn flour
• 90g Pistachios (No shell, roughly chopped)
• 200g Milk Chocolate (Roughly Chopped)

Toppings

• 75g Milk Chocolate (Melted)
• 30g Pistachios (Finely chopped)

Instructions

Pistachio Kataifi Filling

1. Preheat the oven to 170°C (Fan). Line a baking tray with parchment paper.
2. Chop the kataifi pastry up into small pieces, spread it evenly on the lined tray. Spoon the melted butter over the pastry, then toss it evenly through with your hands.
3. Bake the pastry for 15-20 minutes (tossing halfway through) until golden.
4. Pour the baked pastry into a medium mixing bowl and pour over the pistachio spread, mix well until combined and creamy.
5. Spoon 13-15 small spoonsful of the mixture onto a lined tray and freeze this while you make the cookie dough.

Pistachio and Chocolate Cookies

1. In a large mixing bowl, cream together the butter, both sugars and vanilla using a handheld mixer until light in colour.
2. Add the egg and egg yolk then beat again until creamy.
3. Fold in the flour, corn flour, salt and baking powder until almost combined.
4. Fold in the chocolate Chunks and pistachios until evenly combined.
5. Cover the cookie dough with plastic wrap and refrigerate for an hour to overnight.
6. Preheat the oven to 180°C (fan) and line 2-3 baking trays with parchment paper.
7. Portion the cookie dough into 13-15 portions and roll them into balls. Roll the spoonsful of the pistachio mixture into balls (This might be hard at first since they are frozen, but they will quickly become malleable from the heat of your hands).
8. Slightly flatten the cookie dough balls and place the pistachio filling in the center, seal the dough around the filling.
9. *Option* You can refrigerate these stuffed cookie balls for another hour to help them stay thick and chunky once baked.
10. Bake for 10-12 minutes or until golden. Allow to cool slightly to help them firm up.

Toppings

1. In a small microwaveable bowl, microwave the chocolate in 30 second bursts (stirring in between) until fully melted.
2. Place the melted chocolate into either a piping bag or zip lock bag. Snip a small piece off the end and drizzle the chocolate evenly over each cookie. Top them with the finely chopped pistachios.
3. Enjoy!

Notes

Don’t over mix: Overmixing the cookie dough can result in dense and dry cookies. To achieve the perfect texture and taste, it’s essential to mix the ingredients only until they are just combined. This careful approach will help ensure that your cookies come out soft, chewy, and wonderfully moist every time.

Chill the dough: I always highly recommend refrigerating your cookie dough for a couple of hours, as this helps prevent the cookies from spreading too much while they bake in the oven. Chilling the dough not only improves the texture but also enhances the overall flavor of the cookies.

Freeze pistachio filling: Freezing the pistachio filling can significantly help and streamline the assembling process, making it not only far easier but also much less messy overall.

Did you make this recipe?

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