Begin by preparing the pistachio filling: place 1 teaspoon of unsalted butter into a large saucepan and melt it over low heat. Tear 2 filo pastry sheets (75 grams) into small pieces by hand and add them to the saucepan. With the heat on medium, use a spatula or wooden spoon to stir the filo pieces until they become crunchy, golden, and toasted, which should take at least 5 minutes. Remove from heat and transfer the toasted filo to a bowl. Next, remove the lid from 200 grams of pistachio cream and microwave it for 10–20 seconds. Stir until smooth and melted, then pour the pistachio cream over the toasted filo, reserving 2 tablespoons for decoration. Mix thoroughly until the filo is fully coated, then set aside to cool.

Now, move on to the cookie dough: chop 200 grams of unsalted butter into chunks and place them in a large mixing bowl. Beat with an electric mixer or wooden spoon for a few minutes until the butter is softened and broken up, but not creamed. Add 125 grams light brown sugar and 100 grams white caster sugar, mixing until combined and the mixture resembles wet sand. Be careful not to overmix to avoid softening the butter too much. Incorporate 2 large eggs into the mixture; it may look unappealing at this stage, but it will come together soon. In a separate bowl, whisk together 250 grams self-raising flour, 100 grams plain flour, 50 grams cocoa powder, and 0.5 teaspoon salt until well combined. Gradually add the dry ingredients to the butter mixture, folding gently to form a thick cookie dough. Finally, fold in 100 grams of milk chocolate chips.

To assemble, line a baking tray or tin that fits inside your freezer with greaseproof paper. Take large heaped tablespoons of cookie dough, flatten them in your palm, then place a teaspoon of the pistachio filling in the center. Wrap the dough around the filling, shaping it into a ball. Repeat until all dough is used; you should have about 12 cookies. Arrange the rolled cookies on the lined tray, cover tightly with foil, and freeze for 90 minutes (or 60 minutes if you’re short on time).

When ready to bake, preheat the oven to 200°C fan (220°C conventional). Line a large baking tray with greaseproof paper and place it in the oven to heat for 5 minutes. Using a preheated tray helps create cookies with a crisp exterior and gooey center. Place 4 to 5 frozen cookies on the hot tray, spacing them apart. Bake for 12–15 minutes, until the edges are firm but the centers remain soft. The cookies should stay thick with minimal spreading; if needed, use a round cookie cutter to gently shape them. Allow the cookies to cool on the baking tray for 15 minutes.

For decoration, warm the remaining pistachio cream by microwaving for 10–20 seconds and stirring until smooth. Pipe or drizzle the melted pistachio cream over the cooled cookies. Enjoy your decadent Dubai Chocolate Pistachio Cookies!