Description
Chebakia and White Chocolate Cookies are a delightful fusion dessert combining traditional Moroccan flavors with creamy white chocolate. These cookies are spiced with cinnamon, anise, ginger, and turmeric, enriched with honey and orange blossom water, and feature the unique addition of chopped chebakia for a sweet, crunchy texture. Perfect for holidays or anytime you want a flavorful treat with a cultural twist.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground anise
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/3 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon orange blossom water
- 1/2 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1/2 cup chopped chebakia (store-bought or homemade)
- 1/2 cup white chocolate chips
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, anise, ginger, and turmeric until well combined to distribute the spices evenly.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar using a mixer or by hand until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Wet Ingredients: To the creamed butter mixture, add honey, orange blossom water, vanilla extract, and the egg. Beat thoroughly until the mixture is well combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Fold in Add-ins: Carefully fold in the chopped chebakia pieces, white chocolate chips, and toasted sesame seeds so they’re evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a stronger Moroccan flavor, add a pinch of ground fennel or a few crushed almond slivers to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
