Dubai Chocolate Jjondeuk Cookies (Dujjonku)

Course: Dessert

Cuisine: Asian Fusion

Prep Time: 35

Cook Time: 10

Assembling and chill the cookie: 1

Total Time: 1 45

Servings: large cookies

Calories: 277kcal

Author: Marvellina

Chewy and stretchy Dubai chocolate jjondeuk cookies filled with sweet pistachio and crispy kataifi. This viral Korean treat is rich, nutty, and has an amazing textural contrast!

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US Customary - Metric

Ingredients

Crunchy kataifi:

150 g kataifi
10 g unsalted butter

Pistachio butter:

200 g shelled pistachio kernels toasted
15 g tahini well-stirred
50 g white chocolate melted
⅛ tsp salt

Cookie dough:

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

Instructions

Make the crunchy kataifi:

You can buy the kataifi dough or make your own kataifi dough
Measure out the amount you need and crumble it into small pieces. Melt butter on a pan and add the kataifi dough and keep stirring over medium-low heat until they are golden brown and crunchy. Let it cool down completely before using. You can keep it in an air-tight container once it has cooled down completely if you prepare ahead

Prepare the pistachio filling:

You can use store-bought pistachio cream. It tends to be runnier and has been sweetened. So you can pretty much skip grinding the pistachio steps and melting the white chocolate step
I didn't use raw pistachio kernels this time. They are hard to find and pricey too with all the Dubai chocolate thing going so viral around the globe! I use roasted but unsalted pistachio kernels. The color won't be bright green and more brownish and muted, but that's fine with me. I started with a bit more pistachio to account for some loss during grinding
Read about the pistachio shortage and substitutes in my post above
Since the pistachio have been roasted, I don't have to roast them anymore. If yours haven't been roasted, you can roast them in a dry pan over medium-low heat for 3-4 minutes. Roasting them adds a deeper flavor
Put the roasted pistachio in a food processor while they are still warm so they release oil more quickly. Give it a pulse several times until they are finely chopped, then continue pulsing again until they start to clump together. Then pulse again until it starts to form a very thick paste. Keep pulsing and scraping the sides of the bowl in between grinding until the pistachio butter has that thick but drizzle-able consistency. The whole process depends on the strength of your food processor too. It took me about 15-20 minutes
Measure out 150 grams of pistachio butter
Melt the white chocolate over a double-boiler or in a microwave , at 50% power and do a 15-30 second burst until most of the chips have melted but still some haven't. Stir until smooth and all has melted
Add tahini, salt, and melted white chocolate into the pistachio butter and stir to combine. The mixture will be creamy and thick. Add crunchy kataif into the pistachio butter mixture and stir until everything is well-combined.
I use a large ice-cream scoop to scoop the mixture, about 42-43 grams each, and place it on a small plate or baking sheet lined with parchment paper or cling wrap. Let these chill in the fridge for about 30 minutes or so until they harden a bit and then use your lightly oiled palms and roll them into rounder balls. Keep them chill in the fridge while you prepare the dough

Prepare the dough:

Use a silicone mat if you have one. If you don't have one, use a parchment paper and spray with a non-stick spray or use some oil. The dough is going to be very sticky
Melt butter over medium-low heat in a non-stick pan. Make sure you use non-stick pan
Add the marshmallow pieces and keep stirring until most has melted but you still see just few pieces left that's still not completely melted. Keep the heat low, we just want to melt it not cook the marshmallow.
Add the cocoa powder and milk powder all at once and turn off the heat
Keep stirring until the milk powder and cocoa powder melt into the marshmallow
Scrape the dough onto the silicone mat or parchment paper you have prepared earlier. It will spread. Let the dough cool down for 5 minutes or so.
Divide the dough into 8 equal pieces. The dough is incredibly stretchy

Assembling:

Take one piece of dough and roughly shape it into about 4 inch round (mine is not exactly round lol). Put one piece of the filling in the center and wrap the dough around it and pinch it together to seal. You can use a pair of kitchen shears to snip the excess dough.
Roll the dough ball in between your palms again to make it round. Continue with the rest of the dough and filling
What do you do with the excess dough that you snip off? They are your little snack!
Place the cocoa powder in a bowl and roll each assembled cooking in the cocoa powder. Place them in an air-tight container in one layer. The filling is gooey and soft and room temperature

Chill the cookie:

Keep them in the fridge for up to one week. They can be kept frozen for up to one month too. Simply thaw overnight in the fridge or thaw at room temperature for 20-30 minutes. You can dust them again with a bit of cocoa powder

Notes

This recipe is adapted from Sunday Baking.

Nutrition