The Viral Dubai Chocolate Chip Cookies I can’t stop making

The viral Dubai Chocolate Chip Cookie by Sharon Hsu

If you’re a foodie, you’ve probably heard of the viral “Dubai Chocolate.” Is it worth the hype? For fans of chocolate, crispy textures, and pistachio, it’s a hard YES from me! These Dubai Browned Butter Chocolate Chip Cookies are my playful take on the trend, inspired by the milk chocolate bar filled with pistachio cream and crispy knafeh. No knafeh or time to make pistachio cream from scratch? No problem! My recipe uses store-bought pistachio cream and a clever hack with toasted cornflakes to recreate the same crunchy texture.
I did try to make homemade pistachio cream, but quickly realized how labor-intensive it would be so store-bought keeps things easy and foolproof. Toasted cornflakes bring the perfect crunch to complement the gooey, nutty pistachio filling and buttery cookies. With crisp edges, soft centers, and caramelized flavor from the browned butter, these cookies are the ultimate fancy treat. My neighbor even said they taste better than the $20 chocolate bar she bought! Make these cookies, and everyone will be lining up to pay you instead of buying the chocolate bars. 

ദ്ദി(｡•̀ ,<)~✩‧₊

Sharon Hsu

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield 8 cookies

Author Sharon Hsu

Prep time

30 Min

Cook time

12 Min

Total time

42 Min

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Everyone will Love this Dubai Chococate Chip Cookie Recipe because it's the best

Let's make a chocolate chip cookie with a hidden surprise: the viral Dubai chocolate in the middle. These cookies will surely impress and when they come out of the oven, you might not want to share them!

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Ingredients

For the Browned Butter Chocolate Chip Cookie Dough

• ¼ cup (113 grams) unsalted butter
• 1 cup plus 2 tablespoons (140 grams) all-purpose flour
• ¼ teaspoon baking soda
• 1 cup plus 3 tablespoons (140 grams) light brown sugar
• 1 large egg
• ½ teaspoon red miso paste
• 1 teaspoon pure vanilla extract
• ½ cup (60 grams) 60% chocolate chips

For the Pistachio Crunch Filling

• 1 teaspoon (4-7 grams) unsalted butter
• ¼ cup (30-40) grams corn flakes
• ½ jar (100 grams) pistachio cream

Instructions

1. Melt unsalted butter in a saucepan over medium-high heat, swirling constantly. Cook until the butter turns golden brown and smells nutty (about 5 minutes).
2. Remove from heat and let cool completely (whisk occasionally, or use an ice bath to speed up cooling).
3. In a large bowl, whisk together all-purpose flour and baking soda.
4. In the cooled browned butter pan (butter should be soft but not hot), mix in light brown sugar, egg, miso paste, and vanilla extract until smooth.
5. Pour dry ingredients into the butter mixture and fold together until just combined.
6. Add in the chocolate chips and fold gently until no flour clumps remain.
7. To prep the cookie dough balls before filling, use a 1.5-ounce ice cream scoop (or about 3 tablespoons/60 grams each dough ball) to scoop cookie dough onto a plastic or parchment-lined cookie sheet. Cover and refrigerate while you make the pistachio filling.
8. In a saucepan over low heat, add the unsalted butter and cornflakes. Toast the cornflakes until crispy and turn off heat. Let it cool completely.
9. Take out the tray of cookie dough balls while waiting for the pistachio cornflake mix to cool.
10. Add the pistachio cream when the cornflakes are completely cool and mix. Set aside.
11. For each cookie dough ball, make an indent in the center and fill with about 2 to 2.5 teaspoons of the pistachio mix. Gently pinch the opening closed and roll the dough ball so no filling leaks out. Place back onto the cookie sheet. Repeat this for all the cookie dough balls, cover and refrigerate until the dough balls are fully chilled (about 1 hour).
12. Preheat the oven to 325°F (with the fan) or 350°F (without the fan).
13. Place your cookie dough onto a parchment-lined baking sheet about 2-3 inches apart to allow room for spreading. Bake for about 10-12 minutes, until the edges are lightly browned.
14. Remove the baking sheet from the oven and allow the cookies to cool for about 10-15 minutes. Cookies are super tasty while still warm (not hot)! Enjoy!!!

Notes

Variations:

Not a fan of pistachios? Try other nut butters or creams instead like almond, peanut butter, or hazelnut!

Recommended Products

108 Asian Cookies

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

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