Step 1: Prepare the Pistachio Crunch Filling
If your kataifi is not already toasted, melt 1 tbsp butter in a skillet over medium-low heat.
Add 3½ oz (100 g) kataifi and cook until golden brown, stirring constantly.
Allow the kataifi to cool for about 30 minutes.
In a bowl, combine the Nuuva Pistachio Spread, tahini (if using), and salt.
Fold in the toasted kataifi using a spatula, preserving as much crunch as possible.
Step 2: Freeze the Filling
Scoop the filling into 10–12 portions (about 1½ tablespoons each).
Place on a parchment-lined tray.
Freeze for at least 1 hour, or until completely firm.
Important: Freezing the filling is mandatory. This keeps the pistachio center intact during baking and creates the signature gooey Dubai-style center.
Step 3: Prepare the Cookie Dough
Preheat the oven to 375°F (190°C).
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients.
Fold in the chocolate chips.
Step 4: Assemble the Cookies
Divide the dough into 10–12 large portions.
Flatten each portion into a thick disc.
Place one frozen pistachio filling portion in the center.
Wrap the dough completely around the filling and seal well.
Roll gently into large cookie balls.
Chill for 15–20 minutes before baking.
Step 5: Bake
Arrange cookies on parchment-lined baking sheets, leaving space between them.
Bake for 12–15 minutes, until the edges are set but the centers remain soft.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
