Easter Egg Dubai Chocolate Cookies

cookiesstuffed cookies
Written By Livia Benson

Easter Egg Dubai Chocolate Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

  • makes approximately 16 cookies

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Measurements:

(Recipe in grams below!)

Cookie Dough

  • 1 cup butter

  • 3/4 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 egg

  • 2 tsp vanilla extract

  • 1 tbsp molasses

  • 3/4 cup cocoa powder

  • 2 cups All-Purpose Flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

Topping

  • 2 cups kataifi

  • 3-4 tbsp butter

  • 1 tbsp Tahini

  • 1/2 cup spreadable pistachio cream

Extra

  • chocolate easter eggs

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

Cookie Dough

  • 226 grams butter

  • 150 grams brown sugar

  • 100 grams granulated sugar

  • 1 egg

  • 6 grams vanilla extract

  • 16 grams molasses

  • 80 grams cocoa powder

  • 250 grams All-Purpose Flour

  • 4 grams baking soda

  • 2 grams baking powder

Topping

  • 240 grams kataifi

  • 45-60 grams butter

  • 15 grams tahini

  • 120 grams spreadable pistachio cream

Extra

  • chocolate easter eggs

 

Kitchen Equipment

  • Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

  • oven tray

  • parchment paper

  • large cookie scooper (~1/3 cup)

  • circular cup/cookie cutter (optional)

 

Instructions:

  • Step 1

  • Preheat oven to convection 350 degrees Fahrenheit.

  • Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until the mixture turns an off-white color (1-2 minutes).

  • Step 2

  • Mix in egg, molasses, and vanilla extract until combined.

  • Step 3

  • Add cocoa powder, All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.

  • Step 4

  • Bake a single cookie in the oven to estimate how much your cookies will spread and/or to see if you forgot an ingredient.

  • Step 5

  • Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.

  • Bake cookies for 12-13 minutes.

  • Step 6

  • For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.

  • Then let cookies sit on tray for about 10 minutes before removing.

  • Step 7

  • For pistachio topping: Add a medium-sized saucepan to a stovetop at medium-low heat. Add butter into pan and let melt before adding kataifi. Mix the kataifi for 8-10 minutes, or until it turns a golden brown color.

  • Mix toasted kataifi, tahini, and pistachio cream in a bowl. Once well combined, scoop 1 tbsp balls onto each cookie.

  • Step 8

  • Add 2-3 chocolate easter egg candies on top of each one.

  • Eat fresh or store in a chilled environment for up to 8 days!

Livia Benson
Next

Dubai Chocolate Bar Cookies