If you’re looking to delight your taste buds with a unique treat that marries tradition and modern sweetness, this Chebakia and White Chocolate Cookies Recipe is your perfect match. These cookies bring together the nutty aroma of sesame and the warm spice of cinnamon and anise, all wrapped in golden dough with luxurious bursts of creamy white chocolate. Whether fried to a crisp perfection or baked for a lighter touch, these cookies are an irresistible fusion of textures and flavors that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role—from the fragrant spices and nutty sesame seeds to the luscious honey and creamy white chocolate chips—building layers of flavor and texture that elevate every bite.
- All-purpose flour: The sturdy base that gives structure to these delightful cookies.
- Sesame seeds: Adds a toasty nuttiness and a slight crunch, echoing authentic traditional Chebakia.
- Ground cinnamon: Infuses a warm, spicy sweetness that awakens the senses.
- Ground anise: Provides a subtle licorice-like flavor that wonderfully complements the cinnamon.
- Salt: Balances the sweetness, rounding out the flavors in every bite.
- Yeast or baking powder: Ensures the dough has the perfect lightness and texture.
- Unsalted butter: Melted to add richness and tender crumb to the dough.
- Vegetable oil: Helps achieve a perfect crispiness, especially when frying.
- Honey: The star sweetener, offering authentic sweetness and sticky sheen.
- Orange blossom water: Brings a fragrant floral note that instantly transports you.
- White chocolate chips: The unexpected creamy bursts of sweetness that make these cookies special.
- Powdered sugar: For that elegant finishing touch and extra hint of sweetness.
How to Make Chebakia and White Chocolate Cookies Recipe
Step 1: Prepare the Dough
Start by combining your dry ingredients—flour, sesame seeds, cinnamon, anise, and salt—in a large mixing bowl. Separately, melt the butter and mix it with vegetable oil, honey, and orange blossom water to build a fragrant, rich liquid base. Gradually incorporate this wet mixture into the dry ingredients, then stir in the yeast or baking powder last. Knead it all together until you achieve a smooth, cohesive dough. This initial step lays the foundation for those mouthwatering layers you’re about to unfold.
Step 2: Shape the Cookies
Roll your dough out thinly, about 1/8 inch thick, which is essential for that signature crispness. You can cut the dough into traditional Chebakia shapes that have intricate folds or opt for small rectangles. The rectangular cuts make it easier to pack in white chocolate and yield greater crispiness. Take your time shaping—this is where you bring some personality into the cookies!
Step 3: Add White Chocolate Chips
Evenly scatter white chocolate chips across the dough before folding or layering. This ensures every cookie gets those dreamy creamy pockets hidden within each crispy bite. It’s such a delightful surprise that contrasts perfectly with the warm spices and honey glaze—trust me, it takes these cookies to another level.
Step 4: Fry or Bake
For an authentic texture, heat oil to 350°F (175°C) and fry the cookies in batches until they turn a beautiful golden brown and become crisp. If you prefer a lighter approach, bake them in a preheated 350°F (175°C) oven for 12-15 minutes until fragrant and golden. Both methods yield delicious results; choose according to your mood or dietary preferences!
Step 5: Glaze with Honey
While the cookies are still warm, it’s time for the magic touch—either briefly dip each cookie into warmed honey or brush them generously on top. This glaze seals in moisture, adds shiny sweetness, and intensifies the authentic flavor you expect from Chebakia.
Step 6: Cool and Serve
Transfer your beautiful honey-glazed cookies to a cooling rack. Once cooled, you can dust them lightly with powdered sugar for an elegant, festive finish that’s just begging to be enjoyed with friends or family.
How to Serve Chebakia and White Chocolate Cookies Recipe
Garnishes
To make these cookies even more irresistible, consider a light dusting of powdered sugar or a sprinkle of toasted sesame seeds on top. These simple garnishes enhance both appearance and flavor, giving each bite a little extra crunch and sweetness that guests will adore.
Side Dishes
Serve your Chebakia and White Chocolate Cookies Recipe alongside a cup of fragrant mint tea, strong Moroccan coffee, or even a glass of cold milk. The combination complements the honeyed sweetness and warm spices beautifully, creating an inviting spread that’s perfect any time of day.
Creative Ways to Present
For a festive touch, stack the cookies in a pretty glass jar or arrange them on a decorative platter with edible flowers or fresh orange slices. For a gift, layer them in a box with parchment paper to keep the crunch intact. The contrast of the shiny honey glaze and the soft white chocolate surprises inside will wow anyone lucky enough to try them.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to a week. Be sure to layer them with parchment paper to prevent sticking, and enjoy the flavors settling together as they rest.
Freezing
You can freeze the cookies after they have been cooled and glazed. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They’ll last up to two months, making it easy to enjoy your Chebakia and White Chocolate Cookies Recipe anytime you want a special treat.
Reheating
To revive their crispness, gently warm the cookies in a low oven (about 300°F/150°C) for 5 to 7 minutes. This warms the white chocolate just enough to soften it without melting completely and refreshes the honey glaze’s shine.
FAQs
Can I substitute the white chocolate chips with dark or milk chocolate?
Absolutely! While white chocolate creates a lovely contrast with the warm spices, using dark or milk chocolate chips will add richness and a deeper chocolate flavor that’s just as delightful.
Is frying necessary, or can I only bake these cookies?
Both cooking methods work beautifully. Frying gives a traditional crispy texture, while baking offers a lighter alternative. Choose based on your preference or dietary needs—you won’t be disappointed either way.
What does orange blossom water add to the recipe?
Orange blossom water infuses the dough with a subtle, fragrant floral note typical in Moroccan sweets. It brightens the overall flavor and perfectly complements the honey and spices.
Can I make these cookies gluten-free?
You can experiment with gluten-free all-purpose flour blends, but keep in mind the texture may vary slightly. It’s a fun way to adapt the recipe, especially if you need to accommodate dietary restrictions.
How long should the dough be kneaded?
Knead until the dough is smooth and elastic but not sticky—usually about 5 to 7 minutes. This helps develop enough structure to hold the white chocolate while keeping the cookies tender.
Final Thoughts
There’s something truly special about blending the old-world charm of Chebakia with the rich creaminess of white chocolate, and this Chebakia and White Chocolate Cookies Recipe does just that in the most delightful way. Whether you’re treating yourself or sharing with loved ones, these cookies are sure to become a cherished favorite. I hope you enjoy making and savoring every warm, crispy, sweet bite!
Print
Chebakia and White Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Frying
- Cuisine: Moroccan
Description
Chebakia and White Chocolate Cookies combine the traditional Moroccan spiced, sesame-studded dough of Chebakia with creamy white chocolate chips for a delightful fusion treat. These cookies can be either fried for authentic crispness or baked for a lighter version, finished with a glossy honey glaze and a dusting of powdered sugar, making them a perfect festive dessert with aromatic flavors and a satisfying texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sesame seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground anise
- 1/4 teaspoon salt
- 1 teaspoon yeast or 1 teaspoon baking powder
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 2 tablespoons orange blossom water
Add-ins and Garnish
- 1/2 cup white chocolate chips
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sesame seeds, ground cinnamon, ground anise, and salt. In a separate bowl, melt the unsalted butter and stir in vegetable oil, honey, and orange blossom water. Gradually pour the wet ingredients into the dry ingredients and mix well. Incorporate the yeast or baking powder last, then knead the mixture thoroughly until a smooth, elastic dough forms.
- Shape the Cookies: Roll out the dough on a lightly floured surface into a thin layer about 1/8 inch thick. Using a knife or cookie cutter, cut the dough into traditional Chebakia shapes or small rectangles, which helps achieve crispiness and creates pockets to hold the white chocolate chips.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the surface of the dough. Fold or layer the dough as needed to incorporate the chips into each cookie, ensuring that every bite has creamy bursts of white chocolate.
- Cook the Cookies: For traditional texture, heat vegetable oil in a deep pan to 350°F (175°C) and fry the cookies in batches until they turn golden and crisp, about 2-3 minutes per side. Alternatively, for a lighter version, preheat the oven to 350°F (175°C) and bake the cookies on a parchment-lined baking sheet for 12-15 minutes, until golden brown and fragrant.
- Glaze with Honey: While the cookies are still warm, dip them briefly into warmed honey or brush the honey generously over their surface. This step adds a characteristic sweet glaze reminiscent of traditional Chebakia and enhances the white chocolate flavor.
- Cool and Serve: Transfer the glazed cookies to a cooling rack. Once fully cooled, dust them lightly with powdered sugar for an elegant and festive finish, then serve.
Notes
- You can use either yeast or baking powder; yeast will give a slightly chewier texture, while baking powder results in a crisper cookie.
- Adjust frying and baking times depending on your equipment and dough thickness to avoid overcooking.
- Orange blossom water is essential for authentic Moroccan flavor but can be substituted with rose water if unavailable.
- Ensure honey is warm but not boiling to prevent melting white chocolate when glazing.
- Store cookies in an airtight container to maintain crispness; they keep well for up to one week.
