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Dubai Chocolate Jjondeuk Cookies (Dujjonku) Recipe

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4 from 6 reviews

Dubai Chocolate Jjondeuk Cookies (Dujjonku) are a rich and decadent treat featuring a crunchy kataifi base paired with a luscious pistachio and white chocolate filling, all wrapped in a stretchy, cocoa-infused marshmallow dough. These gooey, soft-centered cookies are rolled in cocoa powder and chilled to perfection. Inspired by the vibrant flavors found in Dubai’s sweet scene, they combine nutty, chocolaty, and creamy textures for an irresistible dessert.

Ingredients

Crunchy Kataifi

  • 150 g kataifi dough
  • 10 g unsalted butter

Pistachio Filling

  • 200 g shelled pistachio kernels (toasted)
  • 15 g tahini (well-stirred)
  • 50 g white chocolate (melted)
  • 1/8 tsp salt
  • 150 g crunchy kataifi (prepared)

Dough

  • 150 g mini marshmallows
  • 25 g unsalted butter
  • 20 g Dutch cocoa powder
  • 8 g milk powder

For Rolling

  • Dutch cocoa powder (for coating)

Instructions

  1. Make the crunchy kataifi: Crumble the kataifi dough into small pieces. Melt 10 g of unsalted butter in a pan over medium-low heat. Add the kataifi dough and stir continuously until golden brown and crunchy. Remove from heat and let cool completely. Store in an airtight container if preparing ahead.
  2. Prepare the pistachio filling: Use roasted unsalted pistachio kernels. If not roasted, dry roast them in a pan over medium-low heat for 3-4 minutes. Place warm pistachios in a food processor, pulse until finely chopped, then continue pulsing until the nuts start to clump and form a thick paste resembling pistachio butter. This may take 15-20 minutes depending on your processor. Measure out 150 g of this pistachio butter.
  3. Melt the white chocolate: Over a double boiler or in a microwave at 50% power in short bursts (15-30 seconds), melt the white chocolate stirring until smooth and fully melted.
  4. Combine filling ingredients: Add tahini, salt, and melted white chocolate into the pistachio butter. Stir until creamy and thick. Incorporate the cooled crunchy kataifi pieces into this mixture. Mix well.
  5. Shape filling balls: Using a large ice cream scoop (~42-43 g), portion out the filling mixture onto a parchment-lined tray. Chill in the refrigerator for about 30 minutes until firm enough to handle. Roll chilled portions into smooth balls using lightly oiled palms. Keep refrigerated until assembly.
  6. Prepare the dough base: Line a surface with a silicone mat or parchment paper sprayed with non-stick spray. Melt 25 g unsalted butter in a non-stick pan over medium-low heat. Add mini marshmallows and stir continuously until most have melted but a few small pieces remain. Turn off the heat and quickly add cocoa powder and milk powder. Stir until powders are fully incorporated and melted into the marshmallow mixture to form a sticky, stretchy dough. Transfer the dough onto the prepared mat or parchment and let cool for 5 minutes.
  7. Divide and shape dough: Cut the cooled dough into 8 equal pieces. The dough will be stretchy and sticky.
  8. Assemble the cookies: Take one piece of dough and flatten it roughly into a 4-inch round. Place one pistachio filling ball in the center and wrap the dough around it, pinching edges to seal completely. Use kitchen scissors to trim any excess dough. Roll gently between palms to form a smooth round ball. Repeat with remaining pieces and filling.
  9. Coat cookies: Pour cocoa powder into a bowl. Roll each assembled cookie in the cocoa powder until evenly coated. Place cookies in a single layer in an airtight container.
  10. Chill and store: Refrigerate cookies for up to one week. For longer storage, freeze for up to one month. Thaw overnight in the fridge or for 20-30 minutes at room temperature before serving. Optionally dust again with cocoa powder before serving.

Notes

  • Kataifi dough can be purchased ready-made or homemade for freshness.
  • Roasting pistachios enhances their flavor but use pre-roasted if available for convenience.
  • Make sure to use a non-stick pan for melting marshmallows to prevent sticking.
  • Be careful not to overheat marshmallows; low heat ensures smooth melting without burning.
  • Excess trimmed dough pieces can be enjoyed as a tasty snack.
  • Keep assembled cookies chilled to maintain the soft but firm texture and prevent melting filling.
  • Use lightly oiled palms when rolling to avoid dough sticking to your hands.
  • Ensure thorough cooling of kataifi before adding to the filling to maintain crunch.
  • For a sweeter filling, store-bought pistachio cream can be used, but will alter texture and sweetness.

Find it online: https://bitezly.com/dubai-chocolate-jjondeuk-cookies-dujjonku-recipe/