A show-stopping cookie that tastes like dessert and looks like art. These Dubai Chocolate Kataifi Cookies layer chewy chocolate chip cookie bases with crispy kataifi and a pistachio-tahini topping, finished with strawberries and glossy chocolate.
They’re deceptively simple to make and perfect for parties, gifting, or an indulgent afternoon. Follow the steps below for predictable texture and a beautiful final presentation.
Why You’ll Love This Dubai Chocolate Kataifi Cookies Recipe
– Bold mix of textures: chewy cookie, crunchy kataifi, smooth pistachio, glossy chocolate.
– Balanced sweetness: brown sugar depth with semi-sweet chocolate keeps it sophisticated.
– Easy to scale: dough divides into large cookies, but the recipe scales down or up cleanly.
– Visual impact: strawberry-topped kataifi looks like a bakery showpiece.
– Unusual twist: kataifi pastry adds a Middle Eastern crunch you rarely find on cookies.
– Make-ahead friendly: components can be prepped in stages for stress-free assembly.
The flavor is rich and nutty without being cloying. The cookie itself is tender and slightly chewy thanks to the sugar and starch balance, while the kataifi-pistachio layer provides a toasted, buttery crunch that contrasts with the fresh strawberries and a glossy chocolate finish.
“5 stars — These cookies were the hit of our dinner party. The crunch and the chocolate were perfect together and they looked incredible on the plate.” — Amina R.
Key Ingredients for Dubai Chocolate Kataifi Cookies Recipe
Unsalted butter (softened) – 150 g
Unsalted butter controls spread, mouthfeel, and flavor. Buy high-fat European-style butter if you want a richer taste and better browning. If you substitute with margarine or a low-fat butter, the cookies will spread differently and lack that creamy depth.
All-purpose flour – 240 g
AP flour gives structure while still allowing a tender crumb. Use a spoon-and-level method or weigh for accuracy; variations in flour absorbency change dough consistency. Swapping to cake flour will make the cookie too fragile; bread flour will make it dense and chewy.
Semi-sweet chocolate chips – 160 g
Chocolate chips provide pockets of melty richness and chocolate flavor contrast. Choose good-quality chips or chopped bars for better melting and flavor; cheap chips can taste waxy. If you switch to milk or dark chocolate, expect sweetness and melting behavior to change—dark will be less sweet and more intense.
Kataifi pastry, shredded – 60 g
Kataifi is the showpiece: ultra-fine shredded phyllo that crisps into a lace-like crunch. Buy frozen kataifi from a specialty aisle and thaw as instructed; keep it covered to avoid drying out. Replacing with crushed phyllo or breadcrumbs will lose the unique texture and presentation that kataifi offers.
Full Ingredient List for Dubai Chocolate Kataifi Cookies Recipe
– 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
Step-by-Step Instructions for Dubai Chocolate Kataifi Cookies Recipe
Step 1: Prepare the oven and cookie dough
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together 150 g softened unsalted butter, 50 g packed brown sugar, and 75 g granulated sugar until the mixture is light and fluffy. Beat in the large egg and 1 tsp vanilla extract until well combined.
Pro Tip: The creamed butter should look pale and aerated, and smell buttery-sweet.
Step 2: Combine dry ingredients and fold in chocolate
Sift in 240 g all-purpose flour, 4 g baking powder, 1 g baking soda, 3 g cornstarch, and 1.5 g salt. Mix until a cohesive dough forms, then fold in 160 g semi-sweet chocolate chips so they’re distributed evenly throughout the dough.
Pro Tip: The dough should be slightly tacky but hold together; you should see chocolate chips but not streaks of flour.
Step 3: Portion, chill, and bake the cookies
Divide the dough into six large balls (about 122 g each). Press each ball slightly flat and freeze for 10–15 minutes to prevent over-spreading. Bake for 12–14 minutes until the edges are golden, then cool completely on the tray to set the shape before assembly.
Pro Tip: The cookies should have golden edges and slightly soft centers; when you nudge one, it should wobble slightly but not be raw.
Step 4: Brown the kataifi and make the pistachio layer
While the cookies cool, melt 57 g unsalted butter in a pan. Add 60 g shredded kataifi and sauté over medium heat, tossing until the kataifi is golden brown and crisp. Remove from heat and stir in 120 g pistachio butter and 5 g tahini; allow the mixture to cool and thicken until it holds its shape when spooned.
Pro Tip: The kataifi should smell toasty and look uniformly golden, not soggy or dark brown.
Step 5: Spread kataifi-pistachio mixture and top with strawberries
Spread the cooled pistachio-kataifi mixture generously over each cooled cookie, pressing lightly to adhere. Arrange 150 g halved fresh strawberries on top of the kataifi layer in a single decorative layer.
Pro Tip: The topping should sit neatly on the cookie without sliding; strawberries should look bright and juicy.
Step 6: Finish with chocolate glaze and pistachio swirl
Melt 100 g semi-sweet chocolate with 5 g neutral oil in 20-second bursts in the microwave, stirring between bursts until glossy. Pour the chocolate over the strawberries to create a thin glaze. Finish with a 30 g swirl of melted pistachio butter and let the chocolate set fully before serving.
Pro Tip: The finished cookie should have a shiny chocolate coat and a glossy pistachio swirl; the aroma will be chocolate-forward with a hint of toasted nuts.
Expert Tips for Dubai Chocolate Kataifi Cookies Recipe
– Temperature tip: Use room-temperature butter for better creaming and even rise. Cold butter prevents aeration; too-warm butter makes spread.
– Dough chill tip: Don’t skip the quick freeze; it controls spread and keeps centers tender.
– Kataifi handling: Keep shredded kataifi covered with a damp towel while working to avoid drying and breakage.
– Texture troubleshooting: If cookies are cakey, reduce baking powder by 1 g or increase creaming time slightly; if too flat, chill longer.
– Chocolate melting: Add a teaspoon of neutral oil to the melted chocolate for a glossier, more pourable finish.
– Equipment tip: Use a digital scale for consistent portions; inconsistent weights create uneven baking.
– Common mistake: Overcrowding the pan lowers oven temp locally; bake one tray at a time for even browning.
– Visual check: Bake until edges are gold and centers set but not dry; they finish cooking on the tray.
Storage & Freezing for Dubai Chocolate Kataifi Cookies Recipe
Fridge storage: Store assembled cookies in a single layer in an airtight container in the refrigerator for up to 3 days. Use parchment between layers to protect the chocolate finish.
Freezer storage: Freeze unassembled components separately. Cookie bases freeze well for up to 3 months in a sealed freezer bag. The kataifi-pistachio mixture can be frozen for 1 month in a shallow airtight container. Freeze completed cookies for up to 1 month, wrapped individually in plastic and placed in a rigid container.
Thawing: Transfer frozen cookie bases to the fridge overnight; bring to room temperature before assembling. For assembled frozen cookies, thaw in the fridge for several hours to avoid condensation on the chocolate.
Reheating: Warm refrigerated or thawed cookie bases briefly in a 300°F (150°C) oven for 3–4 minutes to refresh the crisp edges before adding the kataifi topping. Avoid microwaving assembled cookies or the chocolate glaze will soften and lose shine.
Variations & Substitutions for Dubai Chocolate Kataifi Cookies Recipe
Pistachio-free version: Replace pistachio butter with almond butter and omit the pistachio swirl for an almond-kataifi twist. The flavor will be less green-nutty but will still offer a rich, toasty back note.
Vegan adaptation: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) and choose dairy-free chocolate. Expect a slightly different chew and color, but texture can remain very satisfying with proper chilling.
Berry swap: Use raspberries or blueberries instead of strawberries for a tarter finish. Raspberries will burst more easily under the chocolate, creating a jamlike accent.
Extra crunch: Fold 30 g coarsely chopped pistachios into the kataifi layer before spreading. This adds a double-texture effect — crunchy nut pieces with the feathered kataifi.
Frequently Asked Questions About Dubai Chocolate Kataifi Cookies Recipe
Q: Can I make the cookie dough ahead of time?
A: Yes — you can prepare the dough, shape into balls, and freeze them for up to one month. Thaw in the refrigerator overnight, then bake as directed. Chilled dough often yields better texture and more controlled spread.
Q: Why did my kataifi become soggy instead of crispy?
A: Soggy kataifi usually means too much moisture or insufficient browning. Make sure the butter is hot enough to toast and that you sauté until uniformly golden. Cool it completely before mixing with pistachio butter to avoid steam causing sogginess.
Q: How do I prevent the strawberries from bleeding into the chocolate?
A: Pat strawberries dry before arranging them and arrange them just before glazing. If using very juicy berries, cut them and pat again. A thin layer of melted chocolate applied quickly helps seal juices away from the surface.
Q: Can I use chopped chocolate instead of chocolate chips in the cookie dough?
A: Yes — chopped chocolate melts differently and creates pockets of molten chocolate rather than uniform chips. This can improve flavor and texture, but expect slight differences in the cookie’s structure during baking.
Q: What’s the best way to get glossy, non-bloomed chocolate on top?
A: Use a small amount of neutral oil (about 5 g) when melting the chocolate, and melt gently to avoid overheating. Cool the melted chocolate slightly before pouring; pour at room temperature and allow to set undisturbed for shine.
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Final Thoughts on Dubai Chocolate Kataifi Cookies Recipe
This recipe balances indulgence and elegance in every bite. Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion — Dubai Chocolate Kataifi Cookies Recipe
For an alternate approach and more photography inspiration, see this take on Dubai Chocolate Cookies by Dubai Chocolate Cookies – Sugar Spun Run.
If you want another detailed tutorial with step photos, check the version at Dubai Chocolate Cookies – Every Little Crumb.
For a brown-butter twist and technique notes, read Carla Hall’s adaptation at Brown Butter Dubai Chocolate Chocolate Chip Cookies – Carla Hall.
Dubai Chocolate Kataifi Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 150 g softened unsalted butter, 50 g packed brown sugar, and 75 g granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
- Sift in 240 g all-purpose flour, 4 g baking powder, 1 g baking soda, 3 g cornstarch, and 1.5 g salt. Mix until a cohesive dough forms, then fold in 160 g semi-sweet chocolate chips.
- Divide dough into six large balls (about 122 g each). Press each ball slightly flat and freeze for 10–15 minutes to prevent over-spreading.
- Bake for 12–14 minutes until edges are golden, then cool completely on the tray to set.
- Melt 57 g unsalted butter in a pan. Add 60 g shredded kataifi and sauté over medium heat until golden brown and crisp.
- Remove from heat and stir in 120 g pistachio butter and 5 g tahini, then let cool.
- Spread the cooled pistachio-kataifi mixture over each cookie, pressing lightly.
- Arrange 150 g fresh strawberries on top.
- Melt 100 g semi-sweet chocolate with 5 g neutral oil, then pour over strawberries to create a thin glaze.
- Finish with a swirl of 30 g melted pistachio butter and let set before serving.