Description
These Pistachio Kunafa Chocolate Cookies combine the crunchy, nutty flavors of roasted kunafa pastry and pistachio spread with rich, brown butter chocolate cookie dough. Each cookie encloses a frozen pistachio kunafa ball within a soft cocoa-based dough studded with chocolate chunks, baked to perfection for a unique Middle Eastern-inspired treat that is perfect for special occasions or indulgent snacking.
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 or 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 the Pistachio Kunafa Filling: Shred the kunafa pastry into 1-2 cm pieces using a food processor or scissors. In a large frying pan over medium heat, melt butter or ghee. Add the shredded kunafa and roast, stirring constantly until it turns a golden-brown color. Remove from heat and let cool.
- Mix Pistachio Spread and Tahini: Transfer the cooled roasted kunafa to a bowl, then add pistachio spread and tahini. Stir thoroughly until combined. Refrigerate the mixture for 10 minutes to allow it to slightly solidify.
- Form Kunafa Balls and Freeze: Divide the filling into 10-12 equal-sized balls using hands or a small cookie scooper. Place on a parchment-lined tray and freeze for at least 15 minutes to firm up.
- Make Brown Butter: In a small heavy-bottomed saucepan over medium heat, melt the butter and stir continuously until it foams and turns light golden brown. Immediately remove from heat and transfer to a mixing bowl. Let it cool for about 10 minutes.
- Prepare Cookie Dough: To the cooled brown butter, add espresso powder and mix. Whisk in brown sugar until dissolved, then add vanilla extract and egg, continuing to whisk for 1-2 minutes. Sift in cocoa powder, flour, baking soda, and salt. Fold the dry ingredients into the wet mixture with a spatula until just combined with no flour streaks.
- Assemble Cookies: Remove the frozen pistachio kunafa balls from freezer. Wrap each ball completely with a layer of cookie dough so the filling is fully encased. Place the cookies on a baking tray and top each with chocolate chunks.
- Bake and Cool: Preheat oven to 180°C (350°F). Bake cookies on the lower-middle rack for about 10 minutes. The cookies will be soft when taken out; allow them to cool for at least 20-25 minutes to set before serving.
- Optional Serving Suggestion: Drizzle melted pistachio spread over the cooled cookies for an enhanced visual appeal and extra flavor. Serve and enjoy!
Notes
- Quantities of pistachio spread and kunafa pastry are approximate and can be adjusted based on desired creaminess or crunchiness.
- Cookies are quite soft fresh out of the oven; cooling time is important for proper texture.
- If tahini is unavailable or undesired, it can be omitted without significantly affecting flavor.
- Using a small cookie scooper for shaping kunafa balls can reduce mess and improve uniformity.
Nutrition
- Serving Size: 1 cookie (approx. 45 grams)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
