Description
These Pistachio Kunafa Chocolate Cookies combine a unique Middle Eastern-inspired pistachio kunafa filling with rich, brown butter chocolate cookie dough. The shredded kunafa pastry is roasted to a golden-brown and mixed with pistachio spread and tahini to create a creamy, decadent center, which is then enveloped in a soft, chocolatey cookie exterior with melty chocolate chunks on top. Baked to perfection, these cookies offer a delightful blend of textures and flavors, making them an indulgent treat perfect for special occasions or any time you crave something extraordinary.
Ingredients
Scale
For the Pistachio Kunafa Filling
- 1 cup (90gm) kunafa pastry
- 1 Tbsp butter or ghee, for roasting kunafa dough
- 3/4 cup (200gm) pistachio spread
- 2 Tbsp Tahini (optional)
For the Cookie Dough
- 114gm unsalted butter
- 1 teaspoon espresso/ instant coffee powder
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/3 cup cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk or semi-sweet chocolate chunks
Instructions
- Prepare Pistachio Kunafa Filling: Shred the kunafa pastry into 1-2cm pieces using a food processor or scissors. In a large frying pan, melt butter or ghee over medium heat, then add the shredded kunafa. Stir continuously until the kunafa is evenly roasted to a golden-brown color. Remove from heat, let cool, then transfer to a mixing bowl. Add pistachio spread and optional tahini, mixing well to combine. Refrigerate for 10 minutes to let the mixture firm up slightly.
- Form Filling Balls: Divide the pistachio kunafa filling into 10-12 equal-sized balls using your hands or a small cookie scooper. Place the balls on a parchment-lined tray and freeze for at least 15 minutes or until the cookie dough is ready.
- Make Brown Butter Cookie Dough: In a small heavy-bottomed saucepan, brown the unsalted butter over medium heat, stirring constantly until it foams and turns light golden brown. Remove from heat and transfer to a mixing bowl to cool for about 10 minutes. Stir in espresso powder, then whisk in brown sugar until dissolved. Add vanilla extract and egg, whisking thoroughly until smooth.
- Add Dry Ingredients: Sift together cocoa powder, all-purpose flour, baking soda, and salt. Fold the dry ingredients into the wet batter using a spatula until no flour streaks remain, creating a smooth chocolate cookie dough.
- Assemble Cookies: Remove pistachio kunafa balls from freezer. Take each ball and cover it completely with an even layer of cookie dough, ensuring no filling is visible. Place the dough-covered balls on a baking tray lined with parchment paper. Top each cookie with chocolate chunks.
- Bake: Preheat oven to 180°C (350°F). Bake the cookies on the lower-middle rack for about 10 minutes. Once baked, allow cookies to cool on the tray for at least 20-25 minutes, as they will be soft initially.
- Serve: For an enhanced presentation and extra pistachio flavor, drizzle melted pistachio spread over the cooled cookies. Enjoy your delicious Pistachio Kunafa Chocolate Cookies!
Notes
- The amount of pistachio spread and kunafa pastry can be adjusted based on your preference for creaminess or crunchiness in the filling.
- Ensure the browned butter is cooled properly before adding sugar and eggs to prevent curdling.
- These cookies are soft when fresh out of the oven; cooling is essential for the right texture.
- If tahini is not available or desired, it can be omitted without impacting texture significantly.
- You can use milk or semi-sweet chocolate chunks depending on your sweetness preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
