here's how I made these Dubai Chocolate COOKIES >>> DUBAI CHOCOLATE “CRUMBL” COOKIES Cookies: 🩷 1 cup butter cold and cubed (2 sticks) 🩷 1 1/4 cup brown sugar 🩷 1/2 cup sugar 🩷 2 eggs 🩷 1/2 tbsp vanilla 🩷 3 cups flour 🩷 3 tbsp cornstarch 🩷 1 cup cocoa powder 🩷 1 tsp baking soda 🩷 1 tsp baking powder 🩷 1 tsp sea salt BEFORE PUTTING IN OVEN, PLACE FILLING INSIDE AND SHAPE DOUGH AROUND IT Bake at 350*F for about 8-10 minutes DUBAI CHOCOLATE FILLING - MATCHA 💚: MATCHA GANACHE: 100 grams white chocolate (chopped into small pieces, i used chips!!) 30 grams heavy cream 1 teaspoon matcha powder (i wanted it STRONG, so i used 1 tablespoon) Place the white chocolate into a microwave safe bowl, and pour the cream over the top. Put the bowl in the microwave and heat for 20 seconds (at 1000W). Remove the bowl from the microwave and give the mixture a good stir to help melt the chocolate. As the chocolate melts it should combine with the cream and make a smooth ganache. If the chocolate has not yet fully melted return the bowl to the microwave and heat for a further 10 seconds, then stir again. Once the chocolate and cream have combined, stir through the matcha powder. NEXT PAGE IS PISTACHIO >> OR PISTACHIO FILLING: 💚 1 tablespoon tahini 💚 8 ounces raw pistachio butter, creamy 💚 6 ounces kataifi pastry dough, shredded phyllo dough 💚 2 tablespoons white chocolate chips, or any white chocolate for design, optional Chop the Kataifi (phyllo dough) over a cutting board. Place the 2 tablespoons of coconut oil (or butter) in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown. Turn the heat off and then add the pistachio butter and tahini. Mix everything to combine. Divide the pistachio filling mixture equally small clumps/little balls Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. SCOOP UP AND BEFORE PUTTING COOKIES IN OVEN, PLACE FILLING INSIDE AND SHAPE DOUGH AROUND FILLING LTKHalloween LTKHome LTKParties