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Dubai Pistachio Chocolate Chip Cookie Bars

Heavenly Dubai Pistachio Chocolate Chip Cookie Bars You'll Love

Indulge in these Dubai Pistachio Chocolate Chip Cookie Bars, a delicious blend of brown butter, pistachios, and chocolate chips.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 16 bars
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Can be substituted with unsalted butter plus salt
  • 3/4 cup Brown Sugar Can be replaced with granulated sugar
  • 1/4 cup Granulated Sugar Consider coconut sugar for a healthier twist
  • 1 large Egg For a vegan option, use aquafaba
  • 1/4 cup Heavy Cream Half-and-half can be used as a lighter alternative
  • 1 teaspoon Vanilla Extract Pure vanilla is more aromatic than imitation
  • 2 cups All-Purpose Flour Substitute with gluten-free 1:1 flour blend if needed
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results
  • 1/2 teaspoon Salt Adjust if using unsalted butter
For the Add-Ins
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can provide a richer flavor
  • 1 cup Kataifi (Shredded Phyllo Dough) Replace with crushed phyllo pastry or cornflakes if desired
  • 1/2 cup Pistachio Cream/Butter Almond butter or other nut pastes can be substitutes
  • 1/2 cup Chopped Pistachios Optional for garnish and added crunch

Equipment

  • Medium saucepan
  • large mixing bowl
  • Whisk
  • 9×9 inch baking pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
  2. Melt 1 cup of salted butter over medium heat for about 5-7 minutes until golden brown.
  3. Combine 3/4 cup of brown sugar and 1/4 cup of granulated sugar in a large bowl, then add the cooled brown butter.
  4. Add 1 large egg, 1/4 cup of heavy cream, and 1 teaspoon of vanilla extract; whisk until smooth.
  5. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  6. Gradually mix the dry ingredients into the wet ingredients until just combined.
  7. Fold in 1 cup of semi-sweet chocolate chips into the dough.
  8. Toast 1 cup of kataifi with a small pat of butter until golden brown, then mix with 1/2 cup of pistachio cream.
  9. Press half of the cookie dough into the bottom of the prepared pan, then add the kataifi mixture, and top with remaining cookie dough.
  10. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  11. Cool completely in the pan, then lift out and slice into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These bars can be stored at room temperature for up to 5 days or refrigerated for longer freshness. To freeze, wrap each bar individually and keep in a freezer-safe bag for up to 3 months.

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