Reynaldo’s Cocina 📍
Dubai Chocolate Chip Cookies
Buttery chocolate chip cookies loaded with chopped Dubai Chocolate Bars, pistachio cream, toasted kataifi, chocolate chunks, and finished with edible gold.
Ingredients
Cookie Dough:
- 1 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Dubai Cookie Mix-Ins:
- 1 cup pistachio cream
- 1 cup kataifi pastry
- 2 tablespoons unsalted butter
- 2 Dubai Chocolate Bars chopped into chunks
Finish:
- Edible gold flakes
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Sheet pan
- Parchment paper
- Skillet
- Rubber spatula
Method
- Melt 2 tablespoons butter in a skillet.
- Toast kataifi until golden brown and crisp. Allow to cool.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
- Add eggs and vanilla extract. Mix until combined.
- Stir in flour, baking soda, and salt.
- Fold in pistachio cream and toasted kataifi.
- Fold in chopped Dubai Chocolate Bar pieces.
- Chill dough for 20–30 minutes.
- Preheat oven to 350°F.
- Scoop dough onto parchment-lined baking sheets.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow cookies to rest on the baking sheet for 5 minutes.
- Transfer to a cooling rack.
- Finish with edible gold before serving.
Notes
• Chilling the dough helps prevent excess spreading.
• Toast the kataifi until deeply golden for the best flavor.
• Fold the chopped Dubai Chocolate Bars in gently to preserve texture.
• Edible gold is optional but creates a premium presentation.
• Cookies will continue setting as they cool on the baking sheet.
