Dubai Chocolate Cookies 🍫✨ (recipe makes 10-12 cookies) Cookie Dough: ½ cup (113g) unsalted butter, softened ¾ cup (150g) packed light brown sugar ¼ cup (50g) granulated sugar 1 large egg, room temp 1½ tsp vanilla extract 1 cup (130g) all-purpose flour ⅓ cup (30g) unsweetened cocoa powder ½ tsp baking soda ½ tsp salt ¾ cup chocolate chips Topping: Pistachio kataifi filling* Milk chocolate melting wafers (I used ghirardelli) Pistachio cream/spread (melted slightly, to drizzle) *I used a store-bought filling as a shortcut but you can make your own. Toast shredded kataifi (with a little butter ~1 tbsp) in a pan over medium-high heat for 8-10 minutes until golden. Transfer to a bowl and fold in pistachio cream/spread until you reach your desired consistency. Instructions: Cream softened butter with both sugars until light and fluffy (2-3 mins). Beat in the egg and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips. Chill the dough for at least 30-60 minutes. (this step is important, the cookies will spread way too much if you don’t chill) Scoop about 2 tbsp of dough for each cookie, roll into a ball, and place on a parchment lined baking sheet leaving ample space between each cookie. Bake at 350°F (175°C) for 9-12 min until edges are set and centers are still a little soft. Let the cookies cool completely on a wire rack before adding the filling, melted chocolate, and pistachio drizzle (measure with your heart). Enjoy! #bakingrecipe #dubaichocolate #cookies #doublechocolate - @audreybakes