Cookies & Biscuits
Dubai Chocolate Cookies
Giant, bakery-style cookies with pools of melted chocolate and a molten pistachio-kataifi centre. Crispy edges, gooey middles — completely irresistible.
Step-by-step instructions
Brown the butter
Melt butter in a saucepan over medium heat, stirring, until it turns golden and smells nutty (about 5 minutes). Pour into a bowl and cool for 20 minutes.
Make the dough
Whisk browned butter with both sugars until combined. Beat in eggs and vanilla. Fold in flour, baking soda and salt. Stir in chocolate chips and kataifi.
Chill the dough
Cover and refrigerate for at least 1 hour. This step is non-negotiable for bakery-style thickness.
Prep filling
Mix pistachio cream with a little toasted kataifi. Roll into 12 small balls and freeze for 20 minutes.
Stuff the cookies
Divide dough into 12 portions. Flatten each, press a pistachio ball in the centre, and seal the dough around it. Roll into a ball.
Bake
Bake at 180°C (fan) for 11–13 minutes until edges are golden but centres still look slightly underdone. They firm up as they cool. Rest on the tray for 10 minutes before moving.
💡 Dubai Bar tip: Chill the dough for at least 1 hour (or overnight) before baking. Cold dough spreads more slowly, giving you thicker cookies with chewier centres.