Chocolate Chewy Pistachio Kataifi Cookies

Last week, my daughter grabbed a box of kataifi at the market and begged me to make something special. I looked at that shredded phyllo dough and thought of my grandma’s kitchen. Then it hit me: Chocolate Chewy Pistachio Kataifi Cookies.

The first batch disappeared before dinner. Now these Chocolate Chewy Pistachio Kataifi Cookies are our little celebration in every bite.

WHY YOU’LL LOVE THESE CHOCOLATE CHEWY PISTACHIO KATAIFI COOKIES

These Chocolate Chewy Pistachio Kataifi Cookies come together fast. You need one bowl and about thirty minutes. Moreover, the crisp kataifi strands give each chocolate chewy pistachio kataifi cookie a wonderful crunch.

The pistachios add color and a nutty taste. Meanwhile, the chewy centers stay soft for days. Honestly, these Chocolate Chewy Pistachio Kataifi Cookies taste like a fancy bakery treat. However, you make them right at home.

INGREDIENTS YOU’LL NEED

Ingredient	Amount
Butter, melted	1/2 cup
Brown sugar	3/4 cup
Egg	1 large
Vanilla extract	1 teaspoon
All-purpose flour	1 1/4 cups
Cocoa powder	1/4 cup
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Kataifi, chopped	1 cup
Chopped pistachios	1/2 cup
Chocolate chips	1/2 cup

SUBSTITUTIONS & VARIATIONS

Try these easy swaps

First, swap the pistachios for walnuts. Second, use dark chocolate chips for a bolder flavor. Third, add a pinch of cinnamon for warmth.

You can also drizzle melted chocolate over the finished Chocolate Chewy Pistachio Kataifi Cookies. Therefore, every batch feels new.

STEP-BY-STEP INSTRUCTIONS

Make the dough

Preheat the oven to 350°F. Line two baking sheets with parchment. Whisk the butter and brown sugar until smooth.

Then beat in the egg and vanilla. Next, stir in the flour, cocoa, baking soda, and salt. Fold in the kataifi, pistachios, and chocolate chips.

Bake and cool

Scoop rounded tablespoons onto the sheets. Bake for 10 to 12 minutes. Let the Chocolate Chewy Pistachio Kataifi Cookies cool for five minutes. Then move them to a rack.

PRO TIPS FOR SUCCESS

• First, chop the kataifi into short strands. This helps the dough hold together.
• Second, do not overbake the cookies. Pull them out while the centers still look soft.
• Third, press a few pistachios on top before baking. As a result, your Chocolate Chewy Pistachio Kataifi Cookies look lovely.
• Finally, chill the dough for ten minutes for thicker cookies.

STORAGE & REHEATING TIPS

Store the Chocolate Chewy Pistachio Kataifi Cookies in an airtight container for up to four days. You can also freeze them for two months. To reheat, warm them in the microwave for ten seconds. Moreover, a quick toast in the oven brings back the crunch.

WHAT TO SERVE WITH THIS RECIPE

Serve these Chocolate Chewy Pistachio Kataifi Cookies with cold milk. They also pair well with hot coffee or tea. For a treat, add a scoop of vanilla ice cream.

Furthermore, fresh berries balance the rich chocolate. Enjoy these Chocolate Chewy Pistachio Kataifi Cookies at parties or quiet afternoons.

FAQS

NUTRITION INFORMATION (PER SERVING)

Nutrient	Amount
Calories	180
Fat	9g
Carbs	23g
Protein	3g
Sugar	13g

Print