Dubai Chocolate Thumbprint Cookies
These Dubai Chocolate Thumbprint Cookies bring the flavors of the popular Dubai Chocolate trend into a bakery treat. Soft chocolate cookies are filled with creamy pistachio and crispy kataifi, and finished with a chocolate ganache. They’re a fun twist on a classic thumbprint cookie!
Dubai Chocolate Thumbprint Cookies
Ingredients
Cookies
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
¾ cup unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large egg yolks, room temperature
1½ teaspoons vanilla extract
Filling
¾ cup premade pistachio cream with kataifi, stirred if needed
Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy whipping cream
Instructions
Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, or until light and fluffy.
Add the egg yolks and vanilla extract. Beat for 1–2 minutes, or until the mixture is pale and creamy.
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.
Scoop about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough and place the dough balls on the prepared baking sheets.
Using a ¼-teaspoon measuring spoon, gently press an indentation into the center of each dough ball.
Refrigerate the cookies for at least 1 hour.
When ready to bake, preheat the oven to 350°F.
Arrange the chilled dough balls about 1½ inches apart on the prepared baking sheets.
Bake for 10–11 minutes, or until the cookies are set around the edges.
Immediately after removing the cookies from the oven, gently press the centers again with the ¼-teaspoon measuring spoon to redefine the indentations, if needed. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled completely, spoon about ½ tablespoon of the pistachio cream with kataifi into the center of each cookie.
Prepare the ganache. Place the chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave for 30 seconds, or on the stovetop until it just begins to simmer. Pour the hot cream over the chocolate chips and let it stand for 1 minute, then stir until smooth and glossy.
Drizzle the chocolate ganache over the filled cookies. Allow the ganache to set before serving or storing.
Makes 24 cookies
