Dubai Chocolate... BUT MAKE IT COOKIES!

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Stir the pistachio cream and kataifi together until well combined. Scoop 1 tablespoon (17 g) portions onto a small baking sheet lined with wax paper and freeze until firm while you make the dough.
2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
3. Melt the butter in a large microwave-safe bowl. Stir in the cocoa powder and oil.
4. Wait until the butter mixture and the bowl bottom no longer feel warm before continuing.
5. Once cooled, stir in the sugars, egg and vanilla.
6. In a medium bowl, whisk the flour, baking soda, baking powder and salt. Add this to the butter mixture in about 4 additions, stirring until fully combined.
7. Check that the filling is firm and easy to pick up. Scoop the dough into 2 ½ tablespoon (about 48 g) portions and roll each into a smooth ball.
8. Make a thumb indent in each dough ball, put a frozen filling ball in the centre, and wrap the dough around it so it is enclosed.
9. Place the dough balls at least 2 inches (5 cm) apart on the prepared sheets. Bake on the centre rack at 350°F (175°C) for 10 minutes.
10. If the cookies have not flattened, press each one gently with the clean base of a large measuring cup right away.
11. Let the cookies cool completely on the sheet before moving them.
12. Once cool, drizzle with melted chocolate and sprinkle with crushed pistachios. Let the chocolate set before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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