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Dubai-Style Pistachio Chocolate Chip Cookies

Dubai-Style Pistachio Chocolate Chip Cookies You’ll Crave

Indulge in delicious Dubai-Style Pistachio Chocolate Chip Cookies that blend Middle Eastern flavors with classic texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • ½ cup Salted Butter Can be swapped with unsalted butter and a pinch of salt.
  • ¾ cup Brown Sugar For a unique caramel flavor, use coconut sugar.
  • ¼ cup Granulated Sugar Feel free to adjust for your preferred level of sweetness.
  • 1 large Egg Substitute with a flax egg for vegan cookies.
  • ¼ cup Heavy Cream Milk works as a lighter substitute.
  • 1 teaspoon Vanilla Extract Opt for pure almond extract for an exciting twist.
  • 1¾ cups All-Purpose Flour Consider a gluten-free flour blend if necessary.
  • ½ teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Baking Powder Adds fluffiness.
  • ¼ teaspoon Salt Be cautious if also using salted butter.
Fun Add-ins
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate can be used for a deeper flavor.
  • 1 cup Kataifi For that signature crunch; may substitute with crushed phyllo or cornflakes.
  • ½ cup Pistachio Cream Try almond butter for a different nutty profile.
  • ½ cup Chopped Pistachios Sprinkle generously for added crunch!
Ganache Layer
  • ¼ cup Heavy Cream Substitute with coconut cream for a vegan option.

Equipment

  • Oven
  • Baking Pan
  • mixing bowls
  • Saucepan
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
  2. Melt ½ cup of salted butter in a saucepan over medium heat until golden brown.
  3. Combine brown butter with ¾ cup brown sugar and ¼ cup granulated sugar. Add 1 egg, ¼ cup heavy cream, and 1 teaspoon vanilla extract.
  4. Whisk together 1¾ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a separate bowl.
  5. Gently fold in 1 cup of semi-sweet chocolate chips into the mixture.
  6. In a skillet, melt 2 tablespoons of salted butter and toast 1 cup of kataifi until golden brown. Mix in ½ cup of pistachio cream.
  7. Spread half of the cookie dough evenly in the pan, layer the toasted kataifi mixture on top, and finish with the remaining cookie dough on top.
  8. Bake for 25-30 minutes until golden brown, then let cool before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

For best results, monitor baking time closely and let the bars cool completely before cutting.

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