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Delicious Chocolate Kataifi Cookies from Dubai, featuring crispy noodle layers and rich chocolate.

Dubai Chocolate Kataifi Cookies

A show-stopping cookie that layers chewy chocolate chip cookie bases with crispy kataifi and a pistachio-tahini topping, finished with strawberries and glossy chocolate. Perfect for parties and gifting.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 6 cookies
Course: Dessert, Snack
Cuisine: International, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 150 g Unsalted butter, softened High-fat European-style butter recommended for richer taste.
  • 50 g Brown sugar, packed Provides depth of flavor.
  • 75 g Granulated sugar
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 240 g All-purpose flour Provides structure.
  • 1.5 g Salt
  • 4 g Baking powder
  • 3 g Cornstarch Helps achieve a tender texture.
  • 1 g Baking soda
  • 160 g Semi-sweet chocolate chips High-quality chocolate recommended.
Kataifi Layer
  • 60 g Kataifi pastry, shredded Ultra-fine shredded phyllo that crisp.
  • 57 g Unsalted butter (for kataifi)
  • 120 g Pistachio butter
  • 5 g Tahini
Toppings
  • 100 g Semi-sweet chocolate (topping)
  • 5 g Neutral oil (grapeseed or canola) For melting chocolate.
  • 150 g Fresh strawberries, halved Should be patted dry to avoid bleeding.
  • 30 g Melted pistachio butter (swirl)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
Combine Dry Ingredients
  1. 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.
Bake Cookies
  1. 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.
  2. Bake for 12–14 minutes until edges are golden, then cool completely on the tray to set.
Prepare Kataifi Layer
  1. Melt 57 g unsalted butter in a pan. Add 60 g shredded kataifi and sauté over medium heat until golden brown and crisp.
  2. Remove from heat and stir in 120 g pistachio butter and 5 g tahini, then let cool.
Assemble Cookies
  1. Spread the cooled pistachio-kataifi mixture over each cookie, pressing lightly.
  2. Arrange 150 g fresh strawberries on top.
Finish
  1. Melt 100 g semi-sweet chocolate with 5 g neutral oil, then pour over strawberries to create a thin glaze.
  2. Finish with a swirl of 30 g melted pistachio butter and let set before serving.

Notes

For best results, ensure butter is at room temperature and don’t skip the quick freeze of the cookie dough before baking. Cookies can be stored in the fridge for up to 3 days.