The Viral Dubai Chocolate Kataifi Cookies

If you have spent any time on social media lately, you have undoubtedly seen the “Dubai Chocolate Bar”—that thick, decadent bar filled with toasted kataifi and pistachio butter. It has taken the culinary world by storm, captivating foodies with its incredible textural contrast. But why stop at a chocolate bar? Today, we are taking those iconic Middle Eastern flavors and elevating them into a soft, chewy, bakery-style chocolate chip cookie. These Viral Dubai Chocolate Kataifi Cookies are the ultimate luxury treat, combining a classic American cookie base with the crunch of golden kataifi, the earthiness of pistachio, and the brightness of fresh strawberries. Get ready for a dessert experience that is as beautiful as it is delicious

Why You’ll Love This Recipe

You will fall in love with these cookies because they offer a multi-sensory experience in every bite. First, you get the soft, buttery texture of a premium chocolate chip cookie. Then, you hit the “Dubai filling”—a crispy, nutty layer of toasted kataifi pastry mixed with creamy pistachio butter and a hint of tahini for depth. The addition of fresh strawberries provides a necessary acidic brightness that cuts through the richness of the chocolate and nut butter. Finally, the snappy chocolate shell on top ties everything together. It is a sophisticated, “grown-up” version of a chocolate chip cookie that looks like it came straight from a high-end patisserie.

What Is the Dubai Chocolate Cookie?

The Dubai Chocolate Cookie is a creative spin-off of the famous “Can’t Get Knafeh of It” chocolate bar from Fix Dessert Chocolatier in Dubai. The original bar features a filling of kataifi—a shredded phyllo dough used in Middle Eastern desserts like Knafeh—toasted in butter and mixed with pistachio and sesame paste (tahini). In this recipe, we use that exact filling as a decadent topping for a thick, soft-baked chocolate chip cookie. It represents a beautiful “East meets West” fusion, blending the traditional textures of the Levant with the nostalgic comfort of a classic American cookie.

Ingredients

Creating these masterpiece cookies requires a balance of pantry staples and specialty items. For the Cookie Dough, we use a blend of brown and granulated sugar to achieve crispy edges and a chewy center. The addition of cornstarch is our secret weapon for a “soft-batch” texture, while semi-sweet chocolate chips provide the classic base flavor.

The Kataifi Layer is the star of the show. You will need kataifi pastry, which can usually be found in the freezer section of Middle Eastern or Mediterranean grocery stores. When toasted in unsalted butter, it becomes incredibly crispy. We mix this with pistachio butter (look for 100% pistachio content for the best green color and flavor) and a touch of tahini to add a savory, nutty complexity.

For the Topping, high-quality semi-sweet or dark chocolate is melted with a teaspoon of neutral oil to create a smooth, glossy ganache that sets firmly but remains biteable. Fresh strawberries are sliced and nestled into the kataifi to provide a juicy, tart contrast to the decadent layers below.

Ingredient Substitutions & Tips

If you cannot find kataifi, you can substitute it with crushed toasted vermicelli or even crushed feuilletine flakes, though the texture will vary slightly. For the pistachio butter, you can make your own by blending roasted unsalted pistachios in a high-speed blender until smooth. If you are allergic to nuts, sunflower seed butter provides a similar earthy profile. Regarding the strawberries, they are best used fresh; however, if they are out of season, a dollop of high-quality raspberry jam can offer a similar tartness. Always use room temperature eggs to ensure the cookie dough emulsifies properly for a consistent bake.

Step-by-Step Instructions

1. Prepare the Dough: Start by creaming the 150g of softened butter with both sugars. You want this to be pale and fluffy, which takes about 2-3 minutes of vigorous mixing. Incorporate the egg and vanilla extract until the mixture is smooth.
2. Mix Dry Ingredients: Sift together the flour, salt, baking powder, baking soda, and cornstarch. Gradually fold these into the wet ingredients. Once a soft dough forms, fold in your 160g of chocolate chips.
3. Chill and Bake: Divide the dough into six large portions (about 122g each). This creates a substantial, “NYC-style” cookie. Shape them into balls, press down slightly, and place them in the freezer for 15 minutes. This step is crucial for preventing the cookies from spreading too thin. Bake at 350°F for 12-14 minutes. They should be just set—don’t overbake!
4. The Kataifi Filling: While the cookies cool, finely chop the kataifi. Melt 57g of butter in a skillet and toss the kataifi until it turns a deep, golden brown. This should take 5-7 minutes. Once toasted, stir in the pistachio butter and tahini. Let this mixture cool until it thickens into a spreadable paste.
5. Assembly: Spread a generous layer of the pistachio-kataifi mixture onto each cooled cookie. Place halved strawberries on top, pressing them slightly into the green filling.
6. The Chocolate Finish: Melt your chocolate with the oil in the microwave. Pour this over the strawberries, allowing it to drip down the sides of the kataifi layer. Before the chocolate sets, drizzle with a bit more melted pistachio butter for that signature viral look.

Expert Baking Tips

To achieve the best results, pay close attention to the kataifi toasting process. It can go from golden to burnt very quickly, so keep it moving in the pan. Another tip for the cookies: use the “scooting” method. As soon as the cookies come out of the oven, take a circular glass or cookie cutter larger than the cookie and “scoot” it around the edges to create a perfectly round, professional shape. Lastly, make sure your cookies are completely cold before adding the kataifi and strawberries; otherwise, the heat will cause the pistachio butter to run and the strawberries to release too much moisture.

The Secret to the Perfect Kataifi Crunch

The magic of the Dubai cookie lies in the crunch. To ensure your kataifi stays crispy even after being mixed with pistachio butter, you must ensure all the moisture is cooked out of the pastry during the toasting phase. The color is your best indicator—look for a rich, amber hue rather than a light blonde. Additionally, using a high-quality tahini adds a subtle bitterness that balances the sweetness of the chocolate. This combination of “crunch and cream” is exactly why this recipe has gone viral; it satisfies every craving in a single, decadent mouthful.

Serving Suggestions

These cookies are best served at room temperature to allow the chocolate shell to have that satisfying snap. They pair beautifully with a strong cup of Arabic coffee or a glass of cold milk. Because they are quite large and rich, you can also serve them halved, showcasing the stunning green and red layers inside. For a dinner party, serve them alongside a scoop of vanilla bean or pistachio gelato for a truly “over-the-top” dessert experience.

Storage & Make-Ahead Tips

Since these cookies contain fresh strawberries, they are best enjoyed the day they are assembled. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To make them ahead, you can bake the cookies and prepare the kataifi mixture 24 hours in advance. Simply assemble with fresh strawberries and melted chocolate just before serving to ensure the kataifi remains as crispy as possible.

FAQs

Can I use frozen strawberries?
No, frozen strawberries release too much water as they thaw, which will make the kataifi soggy and the chocolate topping messy. Always use fresh, firm strawberries.

Where can I buy kataifi?
Kataifi is usually found in the freezer section of Middle Eastern, Greek, or Mediterranean specialty grocers. It is the same shredded pastry used for Knafeh and Baklava.

Why did my cookies spread too much?
If your cookies spread, the butter may have been too warm or the dough wasn’t chilled long enough. Ensure you freeze the dough balls for at least 15 minutes before they hit the oven.

Is pistachio butter the same as pistachio cream?
Not quite. Pistachio butter is usually 100% nuts, whereas pistachio cream (like the kind from Italy) contains added sugar and oils. You can use either, but pure pistachio butter provides a more intense, nutty flavor.

Can I make these smaller?
Yes, you can divide the dough into 12 smaller cookies, but you will need to reduce the baking time to about 8-10 minutes.

These Dubai Chocolate Kataifi Cookies are more than just a trend; they are a masterclass in texture and flavor. By combining the crunch of the Middle East with the classic comfort of a chocolate chip cookie, you create a dessert that is truly unforgettable. Whether you’re making them for a special occasion or just to see what the viral hype is about, these cookies are guaranteed to impress anyone lucky enough to try one. Happy baking!

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