Dubai Chocolate Cookie Cake
A bakery-style cookie cake with a soft, chewy chocolate chip cookie shell and a luscious pistachio-kataifi filling inspired by the viral Dubai chocolate. Rich, nutty, and irresistibly gooey, it's the perfect dessert for celebrations or whenever you're craving something truly indulgent.
Quick Recipe Info
Prep Time: 30 Minutes
Bake Time: 30 Minutes
Total Time: 60 Minutes
Difficulty: Medium
Serves: 8–10 Portions
Equipments Required
- Mixing Bowls
- Hand Mixer / Stand Mixer
- Spatula
- 20cm (8-inch) Springform Pan
- Baking Tray
- Oven
- Cooling Rack
- Measuring Scale
Ingredients
For the Cookie Dough
- 200g Soft Butter
- 215g Brown Sugar
- 30g White Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 320g All Purpose Flour
- ½ tsp Baking Soda
- 1 Pinch Salt
- 220g Chocolate Chips
For the Filling
- 120g Kataifi Pastry, toasted
- 350–400g Pistachio Cream
- 1 Pinch Salt
Optional
50–100g Chopped Pistachios
METHOD
- Toast the kataifi until golden, then combine with pistachio cream and salt. Refrigerate while preparing the dough.
- Cream together the butter, brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Fold in the flour, baking soda, and salt, then stir in the chocolate chips.
- Press two-thirds of the dough into a greased 20cm (8-inch) springform pan, bringing some dough up the sides.
- Spread the pistachio-kataifi filling evenly over the base.
- Cover with the remaining cookie dough and seal the edges.
- Bake at 180°C for 30 minutes or until lightly golden.
- Cool completely before removing from the pan and slicing.
💡Baker’s Tip
- Toast the kataifi until crisp and golden.
- Chill the filling before assembling.
- Seal the edges well to prevent leaks.
- Cool completely before slicing.
📌 Storage Tip
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm slightly before serving for the best gooey texture.