Chebakia and White Chocolate Cookies Recipe
If you love discovering new twists on classic treats, you are in for a delightful experience with this Chebakia and White Chocolate Cookies Recipe. Marrying the spiced, honey-glazed Moroccan Chebakia with creamy pockets of white chocolate, these cookies bring a fusion of tradition and indulgence to your palate. The crispy, aromatic dough paired with the sweet, melty bursts of white chocolate makes for a snack or dessert that’s full of warmth and joy. Whether for celebrations or simply sharing with friends over tea, these cookies are bound to become a cherished favorite.
Ingredients You’ll Need
Getting started on the Chebakia and White Chocolate Cookies Recipe is surprisingly straightforward because the ingredients list is simple yet carefully balanced. Each component adds a unique layer of flavor, texture, or aroma—turning humble pantry staples into a spectacular treat.
- All-purpose flour (2 cups): Provides the sturdy base and classic chewiness for perfect cookie texture.
- Sesame seeds (2 tablespoons): Add a subtle nuttiness and crunch that is traditional to Chebakia.
- Ground cinnamon (1 teaspoon): Brings warm, comforting spice that enhances the flavor complexity.
- Ground anise (1/2 teaspoon): Offers a fragrant, slightly licorice note essential to authentic Moroccan taste.
- Salt (1/4 teaspoon): Balances sweetness and amplifies other flavors in the dough.
- Yeast or baking powder (1 teaspoon): Helps the dough rise just enough to be airy yet crisp.
- Unsalted butter, melted (1/4 cup): Contributes richness and tenderness to the cookie.
- Vegetable oil (2 tablespoons): Keeps the dough pliable and adds moisture.
- Honey (1/4 cup): Essential for that signature sticky, sweet glaze that defines Chebakia cookies.
- Orange blossom water (2 tablespoons): Infuses a delicate floral aroma that transports you to Moroccan spice markets.
- White chocolate chips (1/2 cup): The surprise element that melts into creamy pockets inside each cookie.
- Powdered sugar (for dusting): Adds a pretty, festive finish once the cookies cool.
How to Make Chebakia and White Chocolate Cookies Recipe
Step 1: Prepare the Dough
Start by mixing the dry ingredients—flour, sesame seeds, cinnamon, anise, and salt—in a large bowl. In a separate container, whisk together the melted butter, vegetable oil, honey, and orange blossom water until combined. Gradually add the wet mixture to the dry, folding in the yeast or baking powder last. Knead everything until it forms a smooth, elastic dough. This foundation dough is fragrant and supple, promising cookies with perfect structure and aromatic taste.
Step 2: Shape the Cookies
Next, roll the dough out thinly—around 1/8 inch thick—on a lightly floured surface. Traditional Chebakia shapes are ornate and beautiful, but cutting into small rectangles works wonderfully and makes each cookie delightfully crisp. Shaping them this way also helps create little pockets where the white chocolate can melt and shine.
Step 3: Add White Chocolate Chips
Scatter the white chocolate chips evenly across the rolled dough before working with it further. This step ensures that every bite will have luscious, creamy white chocolate that contrasts perfectly against the honeyed, spiced dough.
Step 4: Fry or Bake
For an authentic experience, heat oil to 350°F (175°C) in a deep pan and fry the cookies in batches until they develop a gorgeous golden crispness. If you prefer a lighter version, bake them instead at 350°F (175°C) for 12 to 15 minutes until golden and fragrant. Both methods yield delicious results—crispy on the outside with a tender, flavorful crumb inside.
Step 5: Glaze with Honey
While the cookies are still warm, dip them briefly into warmed honey or brush on a generous coating. This glaze is the magic touch that imparts the signature sweet stickiness of Chebakia, melding the spices and white chocolate into a harmonious flavor symphony.
Step 6: Cool and Serve
Transfer your honey-glazed cookies to a cooling rack. Once completely cool, dust lightly with powdered sugar. This isn’t just for looks—the fine sugar adds another layer of sweetness and an elegant finish making these cookies absolutely irresistible for any gathering.
How to Serve Chebakia and White Chocolate Cookies Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds or a few extra white chocolate chips on top right after glazing elevates the visual appeal and highlights the key flavors. Fresh orange zest grated sparingly across the cookies can offer a bright, citrusy snap that pairs beautifully with the floral notes of orange blossom water.
Side Dishes
These cookies are a perfect companion to warm beverages like mint tea, classic black tea, or even a mild coffee. Their complex sweetness and pleasing crunch make them a standout partner for afternoon tea time or a dessert platter alongside fresh fruit or nuts.
Creative Ways to Present
Try arranging the cookies on a rustic wooden board with small bowls of honey, chopped nuts, and extra white chocolate chips for dipping or topping. Alternatively, serve them layered between delicate parchment paper in an elegant tin or gift box. They also work beautifully stacked with ribbons as festive favors or holiday treats.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chebakia and White Chocolate Cookies Recipe cookies in an airtight container at room temperature. They will keep well for up to a week, maintaining good texture and flavor. Avoid humid environments to prevent the cookies from losing their crispness.
Freezing
You can freeze these cookies for longer storage by arranging them in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe container or bag with parchment paper between layers to prevent sticking. Freeze for up to 2 months and thaw completely at room temperature when ready to enjoy.
Reheating
If you’d like to refresh the crispiness of the cookies after storing, pop them in a preheated oven at 300°F (150°C) for 5–7 minutes. This briefly warms the white chocolate and revives that fresh-baked crunch without drying them out.
FAQs
Can I use baking powder instead of yeast in this recipe?
Yes, baking powder is an excellent substitute if you prefer a quicker method. Both work to lighten the dough, but yeast can provide a slightly more complex texture and flavor, closer to traditional Chebakia.
Is frying necessary for authentic Chebakia cookies?
Frying is traditional and gives a distinctive crispness and color, but baking is a perfectly acceptable and lighter alternative that still produces delicious results.
How do the orange blossom water and anise affect the flavor?
Orange blossom water lends a delicate floral note, brightening the sweetness, while anise introduces a warm, licorice-like fragrance typical of Moroccan spices that make these cookies so unique.
Can I substitute white chocolate chips with regular chocolate?
While you can use milk or dark chocolate chips, white chocolate offers a sweet, creamy contrast to the spiced dough that’s particularly delightful and balances the honey glaze perfectly.
How long do these cookies stay fresh after baking?
Stored properly in an airtight container at room temperature, these cookies stay fresh and tasty for about a week, making them a great make-ahead treat.
Final Thoughts
This Chebakia and White Chocolate Cookies Recipe is such a joyful way to bring a beloved Moroccan classic into a new light with rich bursts of white chocolate. The combination of warm spices, floral notes, and honey glaze creates a cookie you’ll want to share again and again. I hope you enjoy making and savoring these as much as I do—happy baking, and even happier snacking!
Print
Chebakia and White Chocolate Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 servings 1x
Description
These Chebakia and White Chocolate Cookies blend traditional Moroccan flavors with a sweet modern twist. Crunchy, sesame-studded pastries infused with cinnamon and anise are generously studded with creamy white chocolate chips, then either fried or baked to golden perfection. Finished with a warm honey glaze and optional powdered sugar dusting, these cookies deliver a delightful combination of aromatic spices and sweet creaminess perfect for festive occasions or a unique treat.
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 (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, combine all-purpose flour, sesame seeds, ground cinnamon, ground anise, and salt. In a separate bowl, melt the butter and mix it with vegetable oil, honey, and orange blossom water. Gradually add the wet mixture to the dry ingredients. Incorporate yeast or baking powder last, then knead the mixture until a smooth dough forms.
- Shape the Cookies: Roll the dough out into a thin layer about 1/8 inch thick. Cut the dough into traditional Chebakia shapes or small rectangles to promote crispiness and create pockets for the white chocolate.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the dough before folding or layering to ensure each cookie contains creamy bursts of white chocolate.
- Fry or Bake: For traditional texture, heat oil to 350°F (175°C) in a deep pan and fry the cookies in batches until golden and crisp. For a lighter alternative, bake the cookies in a preheated oven at 350°F (175°C) 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 generously. This glaze adds authentic sweetness and helps blend the white chocolate flavor.
- Cool and Serve: Transfer the cookies to a cooling rack. Once cooled, optionally dust with powdered sugar for an elegant, festive finish.
Notes
- The choice of yeast or baking powder will slightly affect texture; yeast yields a slightly chewier cookie, baking powder a lighter crisp.
- For a dairy-free version, substitute butter with plant-based butter.
- Adding the white chocolate chips before shaping ensures an even distribution in every bite.
- Use fresh orange blossom water for best aromatic flavor.
- Honey glaze should be warmed slightly for easy application but not hot to prevent breaking the cookies.
- If frying, maintain oil temperature for consistent crispiness and avoid greasy cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Moroccan
