If you’re looking to treat yourself and your loved ones to something truly special, the Chebakia and White Chocolate Cookies Recipe is an absolute must-try. These delightful cookies bring together the warm, aromatic spice blend of classic chebakia with the sweet surprise of melty white chocolate chips. Crispy, fragrant, and lightly glazed, they offer a wonderful harmony of textures and flavors that make every bite feel like a celebration. Whether for a festive occasion or just a cozy afternoon tea, these cookies will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple yet intentional ingredients is what sets this recipe apart. Each element plays a role in crafting cookies that are tender, aromatic, and satisfyingly sweet with a delicate crunch.
- 2 cups all-purpose flour: The base that gives structure and fluffiness to your cookies.
- 2 tablespoons sesame seeds: Adds a nutty crunch reminiscent of traditional chebakia.
- 1 teaspoon ground cinnamon: Brings a warm, inviting spice note that enhances depth.
- 1/2 teaspoon ground anise: Introduces a subtle licorice flavor that remains unmistakably authentic.
- 1/4 teaspoon salt: Balances and elevates sweetness and spice.
- 1 teaspoon yeast or 1 teaspoon baking powder: Ensures just the right texture — airy yet crisp.
- 1/4 cup unsalted butter, melted: Adds richness and a melt-in-your-mouth quality.
- 2 tablespoons vegetable oil: Keeps the dough smooth and helps with frying or baking.
- 1/4 cup honey: The signature sweet glaze that makes chebakia so irresistibly sticky and aromatic.
- 2 tablespoons orange blossom water: Imparts a delicate floral fragrance typical of Moroccan desserts.
- 1/2 cup white chocolate chips: The surprise creamy pockets that elevate these cookies beyond the ordinary.
- Powdered sugar for dusting: A lovely finishing touch that adds an elegant sweetness and festive look.
How to Make Chebakia and White Chocolate Cookies Recipe
Step 1: Make the Dough
Start by combining the dry ingredients—flour, sesame seeds, cinnamon, anise, and salt—in a large bowl. In a separate bowl, whisk together the melted butter, vegetable oil, honey, and orange blossom water until smooth. Slowly add the wet mixture to the dry ingredients, mixing carefully. Add the yeast or baking powder last, then knead everything together until you have a smooth, pliable dough that’s not sticky. This simple process sets the stage for those wonderfully spiced, light cookies you’re about to create.
Step 2: Roll and Cut
Roll the dough out onto a floured surface until it’s about 1/8 inch thick. The thin layer ensures the cookies will be crisp but tender. Cut the dough into traditional chebakia shapes, or feel free to opt for small rectangular pieces. The shape isn’t just for show—it helps achieve the ideal texture and creates nooks and crannies ready to hold the luscious white chocolate.
Step 3: Add the White Chocolate
Scatter white chocolate chips evenly across the dough surface. If you’re folding or layering, make sure the chips are distributed so every cookie will have those delightful bursts of creamy sweetness. This step is what makes this Chebakia and White Chocolate Cookies Recipe a fresh twist on the classic chebakia.
Step 4: Cook the Cookies
Traditionally, chebakia is fried. Heat oil in a deep pan to about 350°F (175°C) and carefully fry the cookies in batches until golden brown and crisp. For a lighter alternative, you can bake them in a preheated oven at 350°F (175°C) for 12 to 15 minutes, until they’re beautifully golden and release that tempting aroma. Both methods work wonderfully, so choose according to your preference or kitchen setup.
Step 5: Glaze with Honey
While the cookies are still warm, dip each briefly into warmed honey or brush them generously. This step is essential because it not only adds that classic sticky sweetness but also helps marry the spice and white chocolate flavors beautifully. The honey glaze is truly what makes these cookies shine.
Step 6: Cool and Dust
Transfer the glazed cookies to a cooling rack so they set perfectly, maintaining their crisp texture. Once cooled, dust them lightly with powdered sugar for a finishing touch that looks elegant and festive—a perfect welcome for guests or a charming treat to enjoy with a cup of tea.
How to Serve Chebakia and White Chocolate Cookies Recipe
Garnishes
A light dusting of powdered sugar or a few toasted sesame seeds sprinkled on top make these cookies look irresistible and add an extra textural contrast. You can also drizzle a little extra honey for that glistening finish that invites one more bite.
Side Dishes
These cookies pair wonderfully with traditional Moroccan mint tea, coffee, or even a creamy hot chocolate. The warm spices in the cookies complement these drinks beautifully, making for a delightful afternoon or evening snack.
Creative Ways to Present
For special occasions, consider layering the cookies in a glass jar with parchment paper, tied with a ribbon, or arrange them on a platter garnished with fresh orange zest or edible flowers. Their unique shape and glossy honey glaze make them a centerpiece-worthy treat.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature to maintain crispness and flavor. They will stay fresh for up to 5 days, making them perfect for prepping ahead or sharing with friends over the week.
Freezing
These cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can be kept frozen for up to 3 months and thawed at room temperature when you’re ready to enjoy them again.
Reheating
To refresh the cookies after storing or freezing, warm them in a low oven (around 300°F or 150°C) for about 5 minutes. This will restore their crispness and help revive that warm honey aroma you love.
FAQs
Can I substitute baking powder for yeast in this recipe?
Yes, you can use either yeast or baking powder depending on your preference. Baking powder gives a quicker rise and slightly different texture, while yeast adds a bit more complexity to the flavor and traditional chewiness.
Is it possible to bake the cookies instead of frying?
Absolutely! Baking at 350°F for 12 to 15 minutes creates a lighter, less oily cookie that’s still crisp and delicious. It’s a great option if you want to avoid frying but still enjoy the authentic taste.
Can I use dark or milk chocolate instead of white chocolate?
While white chocolate is what makes this recipe unique, you can experiment with dark or milk chocolate chips. Just be aware that the flavor profile will shift — white chocolate’s creamy sweetness pairs best with the spices and honey glaze.
How do I ensure my cookies stay crispy?
Make sure to cool the cookies on a wire rack, and store them in an airtight container at room temperature. Avoid moisture or tightly sealed containers without ventilation, as this can soften the cookies.
What’s the best way to cut the cookies if I want traditional shapes?
A sharp knife or cookie cutter works well. Traditional chebakia have intricate folded shapes, but even simple rectangles or diamond shapes are delicious and easier to handle, especially when folding around chocolate chips.
Final Thoughts
Trying this Chebakia and White Chocolate Cookies Recipe will bring a little magic to your baking adventures. The fusion of classic Moroccan flavors with creamy white chocolate pockets creates something delightfully unexpected yet comforting. Whether you’re sharing with friends or savoring quietly with your favorite drink, these cookies promise smiles and seconds. So grab your ingredients, and enjoy making a batch of these lovely treats—you won’t regret it!
