These Triple Chocolate Dubai chocolate cookies are insanely quick and easy to make and comes together in 30mins. They are crispy, chewy, crunchy and packed with flavour. These are the perfect cookies to enjoy all year round and perfect to make any occasion feel special!
Dubai Chocolate Cookies
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Ingredients for the Triple Chocolate Dubai Chocolate Cookies
See recipe card for quantities to make these quick and easy Dubai Chocolate cookies.
Instructions
Preheat the oven to 180℃/350F and grease and flour the bundt pan and set it aside.
Start by mixing your dry ingredients together until fully combined.
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combined.
Next mix in your dry ingredients, and cocoa powder mixed with water, then chopped chocolate and chocolate chips.
Use an ice-cream scoop, to scoop the cookie dough, then using a teaspoon scoop the centre of the cookie dough out of the ice cream scoop to fill with the pistachio kadayif.
Place a teaspoon of the kadayif into the centre of the cookie dough and cover it with a little bit more cookie dough before releasing the dough onto the baking tray.
Repeat this process until all the cookie dough has been used up, and make sure to evenly and widely space the cookies out on the baking tray [around 4-5 per tray]
Bake the cookies for around 15 minutes. When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. All thats left to do now is enjoy!
Triple Chocolate Pistachio Chocolate Chip Cookies
Master the art of baking GF, DF & Vegan
Baking Free From 101
Storage
Store at room temperature. Good for 5-7 days.
Quick and Easy Double Chocolate and Pistachio Kunafa Cookies
The Best Dubai Chocolate Cookies
- Baking tray
- Ice cream scoop
- 113 g Dairy Free/Non-Dairy Free butter
- 1 Egg
- 1 Egg Yolk
- 50 g Caster sugar
- 100 g Light brown Sugar
- 230 g Plain flour
- 2 tablespoon Cocoa powder
- 1 ½ tablespoon Warm water
- 100 g Chocolate
- 50 g Chocolate chips
- 50 g White chocolate
- 200 g Pistachio Kadayif (See notes below)
Preheat your oven to 180°/365°F and lining a baking tray with greaseproof/parchment paper.
Start by mixing your dry ingredients together until fully combined.
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combine.
Then mix the cocoa powder and water together and mix it in
Next mix in your dry ingredients, and chopped chocolate and chocolate chips
Use an ice-cream scoop, to scoop the cookie dough, then using a teaspoon scoop the centre of the cookie dough out of the ice cream scoop to fill with the pistachio kadayif.
Place a teaspoon of the kadayif into the centre of the cookie dough and cover it with a little bit more cookie dough before releasing the dough onto the baking tray.
Repeat this process until all the cookie dough has been used up, and make sure to evenly and widely space the cookies out on the baking tray [around 4-5 per tray]
Bake the cookies for around 15 minutes. When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. All thats left to do now is enjoy!
Pistachio Kadayif:
100g kadayif chopped and heated on a pan with a teaspoon of oil/butter, mix on low-medium heat to distribute the heat until golden brown. Then remove from heat and add 100g pistachio spread [if your pistachio spread is stiff warm it in the microwave for 30sec before adding it into the browned kadayif and thats it!
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