Hello! If there’s one thing that’s currently taking over the internet—setting aside geopolitical or financial issues—we’re clearly in the middle of a fever. Yes, you guessed it right. We are currently in the Dubai Chewy Cookie fever.
I wasn’t a fan of Dubai Chocolate. Until today, I still haven’t tasted the Dubai chocolate bar or any of its variants. Chocolate is always my number one favorite, but somehow I just don’t find it fancy enough to try that kind of chocolate bar.
Until this chewy cookie came along and I simply couldn’t ignore it.
After learning that kataifi is made from cake flour (or something similar), I imagined it would taste like crepes. That curiosity made me think, okay, maybe I could give this a go.
So I started buying all the ingredients. Then on D-1, I bought a Dubai Chewy Cookie as a benchmark just to study the taste properly before making my own version.
Well, turns out, I quite liked it.
The kataifi was so crunchy, slightly savoury from the pistachio, blending so nicely with the chocolate. Then there was the chewiness from the marshmallow. It’s complex, but in a good way. Every element plays its part.
I decided to learn deeper about the technique before attempting to make it myself. Because honestly, it may not be as easy as it looks, especially if you don’t pay attention to the small details.
Toasted Kataifi
This is purely my mistake that no one told me. Though it was clear right on the recipe and on Tiktok videos, I ignored to use (unsalted) butter to roast the kataifi. I thought the idea of traditional roast is do not use any oil or butter. I also found that I could make the kataifi texture dried and brownie. So I thought that was fine.
Until I made the second mistake and we'll get there in some seconds.
So yes, there is absolutely a reason why we need to roast the kataifi with butter. The butter creates a protective layer (a coating) that helps prevent the kataifi from turning soggy too quickly. It also adds a bit of savor flavor, but importantly, it protects the texture.
Roast the kataifi with low heat, as you don’t want it to get burned. It might look like it’s not changing at first, but be patient and keep stirring so it browns evenly. The strands are thin and can burn quickly if the heat is too high. You’re aiming for a golden brown color and a light, crisp texture, not dark brown and bitter.
And another important thing: make sure your kataifi is completely cool before adding pistachio paste or any flavor spread. If it’s still warm, the moisture will trap inside and slowly ruin that crunch you worked so hard for.
Paste
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| I randomly made matcha paste for filling. |
You're supposed to know that paste or spread is at room temperature, right? Well, my mistake was that it didn't cross my mind.
I made a homemade matcha paste for the filling and it didn't occur to me to wait until the paste cooled down to room temperature. I immediately poured it onto the toasted kataifi and no wonder my kataifi became soggy!
So, if you’re considering making a homemade paste, make sure it’s at room temperature.
Marshmallow
I’m grateful that in the making of the cookie skin from marshmallow, I didn’t run into any issues! It was successful and turned out perfect. I learned some tricks from TikTok videos before making it, and you should avoid these mistakes too.
Cover your baking pan or paper and your hands or gloves with oil.
That will prevent the marshmallow from sticking to your hands, gloves, and pan. As for me, I lined my baking pan with baking paper and poured a little oil on it. Then I wore gloves and lightly touched my gloves to the oil on the baking paper.
Cooking oil will do, but I intentionally use sunflower oil. I specifically keep that oil for my chiffon cakes, as sunflower oil is proven to be one of the best oils for baking (low in saturated fat, does not solidify easily, and does not create a greasy or heavy sensation in the mouth).
Melt the marshmallow with low heat
Use dutch-processed cocoa powder
Do not use just any random cocoa powder, as cocoa that is too acidic can reduce the elasticity of the marshmallow and make it hard. Dutch-processed cocoa has a more neutral pH, which helps maintain the soft and stretchy texture of the marshmallow. It also gives a deeper color and a smoother chocolate flavor without making the cookie skin dry or stiff. I personally use cocoa powder from Van Houten. It's affordable, smells and tastes good, and is accessible since you can easily find it at minimarkets.
Use the right ratio between marshmallow and cocoa powder
Too much cocoa powder can make the marshmallow too dry and stiff. Cocoa powder absorbs moisture, so adding more than needed will reduce the softness and stretchiness of the marshmallow. Stick to the correct ratio so the cookie skin stays chewy, pliable, and easy to shape.
Use the right marshmallow
You can always make homemade marshmallow if you have the time. As for me, since I didn’t have much time and would be too tired, I bought marshmallows from the brand Chomp Chomp Mallow Plain. Make sure the marshmallow is suitable for toasting purposes, as not all marshmallows melt and stretch the same way.
Pour the melted marshmallow immediately into the baking pan
Do not wait too long. You need to do this step very, very quickly because if you take too much time, the marshmallow will lose its runny texture and become too sticky for the pan.
After you’re sure that the cocoa powder and milk powder are well blended with the marshmallow, immediately pour it onto the pre-oiled baking pan or baking paper. Then you can finally breathe peacefully, as we just need to wait until the marshmallow is fully cooled. You can clean and wash your pans or anything messy while waiting.
Once the marshmallow has cooled, you can cut it using a plastic mochi knife and divide it as you desire.
Use high fat cocoa powder for dusting (20-24% fat)
Dusting cocoa powder for Dubai Chewy Cookie (as well as tiramisu) should ideally use high-fat cocoa powder because the higher cocoa butter content gives a smoother, less dusty texture on the surface. It melts slightly when it touches moisture from the cream or marshmallow, creating a richer mouthfeel instead of a dry, chalky finish. High-fat cocoa also has a deeper color and more rounded chocolate flavor, while the taste feels more balanced and less sharp or acidic. I personally use cocoa powder from Carry Callebaut for dusting.
Cool the filling
After mixing the kataifi and pistachio paste, let the filling rest in the chiller for about 30 minutes. This helps it firm up slightly so it’s easier to handle and shape when assembling the cookie. You can do this step while melting the marshmallow, so no time is wasted. By the time the cookie skin is ready, the filling should be set and easier to work with.
Alright, all the things that need to be learned have been revealed. We’re nearly coming to the end of this post.
Before I move on to the recipe section, I want to give proper credit. For the recipe itself, I use the one from Pomierecipe and also referred to Ellen Lim. I learned a lot from her versions and adjusted the process based on my own trial and errors that I’ve shared above.
Now, let’s get into the recipe.
Ingredients
Instructions
Hopefully, after reading all of this, you can make the perfect Dubai Chewy Cookie without meeting the same failures I did.
Baking it once might teach you the recipe. Baking it twice will teach you the details. And apparently, details are everything for this cookie.
Happy baking, and enjoy every chew.
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