Dubai-Style Chocolate Thumbprint Cookies

In collaboration with Chef Dennis Chan of Blue Bamboo

1. Preheat oven to 350℉. Line two baking trays with parchment paper and set aside.

2. Melt 1 tablespoon of unsalted butter in a large, nonstick skillet over medium heat. Add kadayif and cook, stirring occasionally, until toasted. Remove from the stove, pour into a mixing bowl, and cool completely.

3. In a large mixing bowl, combine baking powder, salt, cocoa powder, espresso powder, and flour. Whisk until well-combined.

4. Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-high speed until light and fluffy.

5. Add egg and vanilla extract then mix again until smooth. Scrape down the side of the bowl, as needed.

6. Slowly add the dry ingredients to the stand mixer on low speed. Stop once the dough comes together. If the dough is a little dry, add whole milk, one tablespoon at a time until the dough is slightly tacky to the touch but not sticky.

7. Scoop about two tablespoons of dough and roll into a ball. Place the ball onto the prepared baking tray and gently press down to flatten the dough slightly. 

8. Use the backside of a 1 tablespoon measuring spoon to press a rounded indent in the center of the dough, creating a small crater (“thumpbrint”).

9. Repeat with the remaining cookie dough, spacing the cookies 2 inches apart.

10. Bake the cookies in the preheated oven for 11-14 minutes, or until they are dry to the tough and no longer glossy. Cool completely on the baking tray.

11. Meanwhile, slowly add the pistachio cream to the bowl of toasted kadayif. Mix well until the kadayif is well covered.

12. Once the cookies have cooled, spoon the kadayif into the thumbprint of each cookie. Drizzle with chocolate syrup, if desired. Enjoy!