Main ingredients 🥩
White chocolate couvertureFreeze-dried fruit mixPistachiosPistachio pasteMarshmallowsButterMilk powderCocoa powderTruffle powderExtra virgin olive oil
Striker Chef's Dubai Chewy Cookies
A fail-proof recipe for making the popular Dubai Chewy Cookies (Dujjonkku) at home with pistachio paste and marshmallow dough.
🙋 Recommended for
- ⭐ Those who want to successfully make trendy Dubai-style desserts at home.
- ⭐ Those who want to enjoy the chewy texture of marshmallows combined with the rich flavor of nuts and the tartness of dried fruits.
Ingredients needed 🛒4 servings
- White chocolate couverture appropriate amount
- Freeze-dried fruit mix 1 cup
- Pistachio nuts 1/2 cup
- Pistachio paste 3 tbsp
- Marshmallows 1 bag
- Butter 2 tbsp
- Milk powder 3 tbsp
- Cocoa powder 3 tbsp
- Truffle powder appropriate amount
- Extra virgin olive oil a little
Recipe 🍳
- Finely chop the freeze-dried fruit mix and pistachio nuts with a knife and combine them in a mixing bowl.
- Melt the white chocolate couverture in the microwave, then mix it with the chopped fruits, pistachios, and pistachio paste to create the filling.
- Use an ice cream scoop to form the filling into uniformly sized balls. Place them in the refrigerator or freezer to harden.
- Melt the butter in a pan over medium heat. Add the marshmallows (cut in half for faster melting) and melt them slowly over low heat, stirring constantly to prevent burning.
- Once the marshmallows are fully melted, sift in the milk powder and cocoa powder using a sieve. Mix well with the marshmallow mixture in the pan until it forms a smooth, cohesive dough.
- Remove the chewy cocoa dough from the heat and pour it onto parchment paper. Let it cool slightly until it's manageable for shaping.
- Lightly coat a scraper and your hands with olive oil to prevent the dough from sticking. Take a portion of the dough and flatten it into a wide, thin circle, like dumpling wrappers.
- Place a hardened pistachio ball filling in the center of the flattened cocoa dough. Enclose the filling completely with the dough and shape it into a round ball.
- For the classic version, coat the finished cookie evenly with cocoa powder. For the truffle version, coat with commercially available truffle powder seasoning for a rich, sweet, and savory flavor.
- Chop freeze-dried fruits and pistachios. Mix with melted white chocolate and pistachio paste to form filling balls; chill.
- Melt butter and marshmallows over low heat in a pan. Sift in milk powder and cocoa powder, mixing to create chewy cocoa dough.
- Flatten the cocoa dough and enclose the pistachio filling balls, shaping them into rounds.
- Coat with cocoa powder or truffle powder to finish, according to preference.
Cooking tips 💡
- Melting marshmallows at high heat can make the dough hard or burnt. Always melt slowly over low heat, stirring constantly, to achieve the characteristic chewiness.
- The marshmallow cocoa dough is very sticky. To make shaping easier, apply plenty of olive oil to your hands and tools like scrapers when portioning and forming the cookies.
- Making the pistachio filling balls the day before and freezing them makes shaping much easier, as the filling won't shift or break when enclosed by the dough.
- When scooping and portioning the cookie dough, using a dark-colored silicone spatula that won't stain will help you scrape out every last bit cleanly.
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