Korean Dubai Chocolate Chewy Cookie

5 from 1 vote

Korean Dubai Chocolate Chewy Cookie

Korean Dubai Chocolate Chewy Cookie is a viral no-bake dessert featuring a marshmallow-based chocolatey shell that’s soft, chewy, and stretchy with a rich, crunchy pistachio-kataifi filling center.

Prep Time15

Cook Time15

Assembly15

Course: Dessert

Cuisine: Asian, korean

Servings: Cookies

Calories: 171kcal

Author: Dana Rao

Ingredients

Pistachio filling

1 tablespoon butter
55 grams kataifi
1 teaspoon tahini
75 grams pistachio paste (the higher quality, the better!)

Chocolate dough

2.5 tablespoon unsalted butter
2 tablespoon cocoa powder
1 tablespoon milk powder
130 grams marshmallows
pinch of salt

Instructions

Make Kataifi Pistachio Filling

Heat pan on low medium heat. Add your butter and chopped kataifi. Toast for 5 minutes until golden. Continue stirring so the kataifi doesn't burn.
Transfer your toasted kataifi in a bowl, add your pistachio paste and tahini. Mix well and set aside in the fridge while your make your chocolate marshmallow dough.

Make Chocolate Marshmallow Dough

Heat pan on low medium heat. Add butter and marshmallows, make sure you use the right marshmallow brand (Jet Puffed is my recommendation) to ensure the best consistency!
When your marshmallows are halfway melted, sift your milk powder and cocoa powder in 2 batches and mix quickly. Make sure you stir quickly on low heat until everything is melted.
Continue stirring your cocoa powder and milk powder in your marshmallows until it becomes one solid chocolate color.
When everything has melted, quickly transfer your melted chocolate marshmallows to a silicone mat (recommended) or parchment paper. Let the dough cool for a minute so you don’t burn yourself.
When the dough is cooler (still warm but not burning your hands), add parchment paper on top and use a rolling pin to roll flat. I like my dough to be on the thinner side so I roll it to half inch thickness. I recommend to do 1 inch thickness if this is your first time making!

Assemble the Dubai Chewy Cookie

Take the kataifi pistachio filling out of the fridge. Portion them in 4 to 5 sections and roll them into balls.
The chocolate dough should have cooled down so your hands can touch it. Cut into 5 sections. It’s okay if they are not perfectly flat (like mine). The dough is very moldable at this time for you to fold around.
Place one ball in the center of the dough. Fold the pieces to the center of the dough so the pistachio filling is fully covered. If there’s excess chocolate dough at the end, I like to use a dough cutter or scissors to cut it off (this ensures the perfect bite).
Lastly, when all your dough balls are rolled into circles. Place 1 teaspoon of cocoa powder in a bowl. Roll the ball in the cocoa powder so every inch is covered in cocoa. All done and enjoy!

Video

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Notes

Expert Tips

When using kataifi (shredded fillo dough), make sure you separate the strands. The dough comes frozen and we don't want it to be clumpy when we brown the kataifi in butter. Our goal is to crisp up all the pieces!
Use parchment paper or a silicone mat, when rolling out the chocolate dough. The dough is very sticky and hard to manage.
Melt the butter and marshmallows at the same time in low medium heat. Continue stirring the cocoa powder and milk powder gets incorporated. Make sure you stir quickly on low heat until everything is melted.
Timing is important! Add the milk powder and cocoa powder when the marshmallows are half done where the marshmallows have not completely lost it’s shape. if the marshmallow is too hot, the milk powder will clump and your chocolate will not be smooth. This tip ensures that the milk powder can melt evenly.
Use a non-stick pan to melt the marshmallows. If you have a silicone spatula to stir the chocolate, that's even better! We want to use tools that don't stick to the chocolate dough ◡̈

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