The Chocolate Dubai Tend is everywhere, and I totally understand why. Crunchy Kataifi coated with creamy pistachio cream, what’s not to love. So of course I wanted to get on the band wagon. These Brown Butter Chocolate Chocolate Chip Cookies where the perfect way to showcase these great flavors.

For months I have been seeing the Dubai Chocolate trend everywhere. From Chocolate Bars to Brownies and Cookies. Naturally I had to get myself in the mix and give this viral tend a try. What better way than with a cookie, but not just any cookie. A Brown Butter Chocolate Chocolate Chip Cookie. The perfect combination of nutty brown butter combined with rich chocolate and that smooth and creamy pistachio cream. I must say, it was a hit. It is now on my list of go to cookies.

What is Dubai Chocolate

Dubai Chocolate is a chocolate bar that contains a filling made out of Kataifi and pistachio cream. If you are wondering what Kataifi is, it’s Phyllo Dough that is shredded into very fine shreds. These two ingredients are combined together to form a creamy yet crunchy filling that can be used as a filling for chocolate bars, cookies and many other desserts.

Tips For Making These Cookies

Kataifi: Your Kataifi should be toasted before using. I do this with a dry frying pan on medium heat. Just keep your eye on it so it doesn’t burn.
Filling: After mixing the Kataifi with the pistachio cream you will want to use a small ice cream scoop to scoop out small portions of the mixture. Place them on a baking sheet coated with parchment paper and then place them in the freezer for 1 hour to become firm. This will make stuffing your cookies much easier.
Cooking: Be cautious not to overcook these cookies. Overcooking will produce a dry cookie.

Disclaimer:

As an Amazon Associate, I earn from qualified purchases.

What You Need To Make These Cookies

Equipment:

Baking Trays: I like to use a sturdy baking trays made from aluminum because they are good heat conductors and allow for even baking.
Parchment Paper: I always line my baking sheets with parchment paper. This prevents sticking and allows for an easy clean up.
Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of this recipe. I like to use glass due to its ability to clean easily and because glass bowls do not react with acidic ingredients which could alter the flavors in your recipe.
Ice Cream Scoop: I find the easiest way to scoop out cookie dough is with an ice cream scoop. It forms your cookie into the perfect ball shape and allows for all your cookies to be even in size. I like to have them in different sizes to accommodate different sized cookies.
Electric Hand Mixer: This will make the job of mixing your ingredients much easier.

Ingredients:

Butter: I always opt for unsalted butter. In doing so I am able to control the salt in my recipe.
Sugar: This recipe calls for both Dark Brown Sugar and Granulated Sugar. Both adding sweetness and texture.
Eggs: This is the binder in the cake. It will add structure and texture.
Heavy Whipping Cream: For added moisture.
Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
Flour: A good All Purpose Flour work great for this recipe.
Cocoa Powder: I like to use a Unsweetened Cocoa Powder. A triple blend or double dark cocoa works well.
Baking Soda & Baking Powder: These are the leavening agents, giving your cookies rise and texture.
Salt: A pinch of salt added to sweet recipes will enhance the flavors in that recipe.
Chocolate Chips: I always like to use a Bittersweet Chocolate Chips due to there intensely rich chocolate flavor
Kataifi: I like to use a Kataifi that is dried and shedded but not toasted. I prefer to toast it as needed.
Pistachio Butter: I like to use a premade Pistachio Butter because it’s easy but feel free to make your own if you prefer.
Espresso Powder: I always add a small amount of Espresso Powder to recipes containing chocolate. It helps enhance the chocolate flavor.