who needs crumbl when you can make your own at home 🤎
Ingredients 🧈🥚
Brownie cookies
-2/3 cup flour
-2 tbsp cocoa powder
-1 tsp baking powder
-1/4 tsp salt
-8 oz semisweet chocolate, finely chopped
-1/4 cup unsalted butter
-2 large eggs, room temp
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-1/2 cup semisweet chocolate chips
Pistachio/Kataifi layer
-6oz toasted kataifi
-4-5oz pistachio butter
-2 tbsp tahini
Chocolate ganache
-1/2 cup heavy cream
-1 cup chocolate chips
Instructions 📝
1. Preheat oven to 350°F. Line baking sheet with parchment paper
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside
3. Place the chopped semisweet chocolate and butter in a heat-proof bowl over simmering water. Stir gently until fully melted and smooth. Remove from heat and let it cool.
4. In a large bowl with a mixer, whisk the eggs, granulated sugar, brown sugar, and vanilla on medium speed for about 5 minutes
5. Lower the mixer speed and pour in the melted chocolate mixture. Mix briefly to combine. Then add the dry ingredients and blend on low speed just until you can’t see any streaks of flour.
6. Gently fold in the chocolate chips with a spatula
7. Lightly spray a medium cookie scoop with nonstick spray, then scoop dough onto your prepared sheets.
8. Bake for 12–14 minutes, turning the pans halfway through.
9. While the cookies are baking, toast your kataifi with 2 tbsp of butter in a pan on medium heat
10. Combine toasted kataifi with pistachio butter and tahini and set aside
11. For the ganache, heat heavy cream just until it starts to boil. Pour over chocolate & let sit for 1-2 minutes then mix until smooth
Making your own Dubai chocolate cookies at home is not only satisfying but also allows you to customize flavors and textures exactly to your liking. One of the standout features of this recipe is the inclusion of the pistachio and kataifi layer, which adds a delightful crunch and nutty richness that balances the deep chocolatey notes from the brownie cookie base. When I first tried this recipe, I found that toasting the kataifi carefully was key — too dark and it becomes bitter, too light and you lose that wonderful crisp texture. I recommend keeping an eye on it and stirring frequently during toasting. Combining the toasted kataifi with pistachio butter and tahini creates a luscious paste that makes these cookies uniquely indulgent. For the chocolate ganache topping, using good-quality semisweet chocolate chips really improves the final flavor. The ganache should be poured over the cookies when slightly cooled so it sets beautifully without melting the cookie base. These cookies are perfect when served alongside a cup of strong coffee or milk. They also refrigerate well if you prefer a fudgier texture or want to prepare them ahead of time for a special occasion. Overall, making these cookies at home was a fun baking adventure, and the end result competed wonderfully with the luxurious treats you might find in Dubai’s famous dessert shops. Don’t hesitate to experiment by adding sea salt flakes on top of the ganache or swapping pistachio butter for almond butter for a different twist. Enjoy the baking process and the delicious rewards!
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