"Layered Dubai Cookies: Chocolate Pistachio Delight"
Layered cookies: bake these unique chocolate cookies topped with a crunchy pistachio layer. Perfect for a show-stopping dessert or gift.
Ingredients
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 large eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 1 tbsp milk
- 2 cups (304g) all-purpose flour
- 1/4 cup (30g) Dutch processed cocoa powder
- 1/4 cup (30g) black cocoa powder
- 1 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pistachio butter
- 1 cup kataifi, crushed
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the softened butter and sugars in a stand mixer until light and fluffy, about 2 minutes.
- Scrape down the sides, then add eggs, corn syrup, vanilla extract, and milk; mix until thoroughly combined.
- Gradually add all-purpose flour, Dutch cocoa powder, black cocoa powder, corn starch, baking soda, and salt; mix until a soft chocolate cookie dough forms.
- Portion the dough using a #24 scoop (3 Tbsp), roll into balls, and flatten slightly.
- Bake on a lined baking sheet for 9-12 minutes until the tops are set and no longer glossy; cool completely on the sheet.
- Prepare the pistachio topping by mixing pistachio butter and crushed kataifi until well combined.
- Once cookies are cool, spread the pistachio topping evenly onto the top of each cookie.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.