The only Dubai chocolate cookie recipe you’ll ever need
Viral Dubai Chocolate but as mochi cookies
dear friend,
Are you a fan of the viral Dubai chocolate? If yes, I’ve got just the cookie recipe for you. These cookies hit all the sweet (or not too sweet spots). They’re packed with deep cocoa flavor and filled with pistachio and crunch! The best part? The batter comes together in just a minute, all in one bowl.
Think chewy, chocolatey centers with a little crunch at the edges. The magic comes from the mix-ins. You can use cornflakes (just double-check the box says vegan and gluten-free) for that nostalgic cereal crunch, or if you’re feeling fancy, go with kataifi pastry to mimic the delicate texture of the original Dubai chocolates Pistachios bring everything together, adding that nutty bite, and if you want to lean hard into pistachio flavor, stir in a splash of pistachio extract or even a spoonful of pistachio JELLO pudding mix right into the batter.
Our cookies, our ruls!
The key to success here is how to add in the water. Start with one cup and mix until the batter looks like chocolate mashed potatoes (I know, weird description, but trust me). From there, adjust as you go. Too runny? Sprinkle in more Mochiko (or glutinous rice flour). Too dry? Add another splash of water. Once you get it right, the dough spoons easily onto the pan and bakes into these dreamy, slightly crisp, perfectly chewy chocolate bombs.
Note also that these cookies don’t spread and retain their shape, so how you spoon the cookies is how they will come out of the oven.
Now, my mochi cookies don’t last long, and they aren’t meant to, but if you need to store them, place in an air tight container and the next day, reheat in a toaster oven or the oven. This the cookie recipe I reach for when I want something indulgent but not cloyingly sweet, impressive but secretly super easy. One batch, and you’ll see why I call this the only gluten-free and vegan Dubai chocolate cookie recipe you’ll ever need.
