Dubai Chocolate Kataifi Cookies Recipe
These viral-inspired Dubai Chocolate Kataifi Cookies combine the legendary crunch of toasted kataifi and pistachio butter with a soft, bakery-style chocolate chip cookie base, finished with fresh strawberries and a chocolate shell.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 large cookies
- Cuisine: Middle Eastern Fusion
Ingredients
Unsalted butter, softened – 150 g
Brown sugar, packed – 50 g
Granulated sugar – 75 g
Large egg – 1
Vanilla extract – 1 tsp
All-purpose flour – 240 g
Salt – 1.5 g
Baking powder – 4 g
Cornstarch – 3 g
Baking soda – 1 g
Semi-sweet chocolate chips – 160 g
Kataifi pastry, shredded – 60 g
Unsalted butter (for kataifi) – 57 g
Pistachio butter – 120 g
Tahini – 5 g
Semi-sweet chocolate (topping) – 100 g
Neutral oil (grapeseed or canola) – 5 g
Fresh strawberries, halved – 150 g
Melted pistachio butter (swirl) – 30 g
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the 150g butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Sift in the flour, baking powder, baking soda, cornstarch, and salt. Mix until a dough forms, then fold in the chocolate chips.
Divide the dough into 6 large balls (approx. 122g each). Press slightly and freeze for 10–15 minutes to prevent over-spreading.
Bake for 12–14 minutes until the edges are golden. Cool completely on the tray.
While cookies cool, melt 57g butter in a pan. Add the kataifi and sauté over medium heat until golden brown and crispy.
Remove from heat and stir in the pistachio butter and tahini. Let the mixture cool and thicken.
Spread the pistachio-kataifi mixture generously over the cooled cookies.
Arrange halved strawberries on top of the kataifi layer.
Melt the topping chocolate with oil in 20-second bursts in the microwave. Pour over the strawberries.
Finish with a swirl of melted pistachio butter and let the chocolate set before serving.
Notes
• Ensure the kataifi is toasted to a deep golden brown for maximum crunch.
• Using cornstarch in the dough creates a tender, melt-in-your-mouth cookie texture.
• Use high-quality pistachio butter (100% pistachios) for the best flavor profile.
• If strawberries are very juicy, pat them dry with a paper towel before placing them on the cookie.