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If you’re looking for a dazzling twist on a cherished Moroccan treat, the Chebakia and White Chocolate Cookies Recipe is an absolute must-try. This delightful fusion brings together the golden, spiced crunch of traditional chebakia dough with luscious pockets of creamy white chocolate, creating a cookie experience that is at once familiar and wonderfully surprising. Perfectly balanced with warm cinnamon, nutty sesame, and the floral hint of orange blossom, these cookies tempt every sense and are sure to become an instant favorite whenever you pull them from the oven or fryer.
Ingredients You’ll Need
The magic of the Chebakia and White Chocolate Cookies Recipe lies in a handful of simple, thoughtfully combined ingredients. Each one plays a key role — from the fragrant cinnamon and delicate anise to the rich butter and sweet honey — ensuring every bite offers a perfect harmony of texture and flavor.
- All-purpose flour (2 cups): The sturdy base of your cookie dough, providing structure and tenderness.
- Sesame seeds (2 tablespoons): Adds a delightful nuttiness and subtle crunch, echoing traditional chebakia’s signature touch.
- Ground cinnamon (1 teaspoon): Infuses warmth and depth to the dough’s flavor profile.
- Ground anise (1/2 teaspoon): Offers a gentle, aromatic sweetness reminiscent of classic Moroccan spices.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Yeast or baking powder (1 teaspoon): Helps create a light, crisp texture.
- Unsalted butter, melted (1/4 cup): Enriches the dough while providing a tender crumb.
- Vegetable oil (2 tablespoons): Contributes to a moist and slightly crisp finish, especially important if frying.
- Honey (1/4 cup): The essential glaze that lends signature sweetness and shiny allure.
- Orange blossom water (2 tablespoons): A fragrant floral note that elevates the dough’s complexity.
- White chocolate chips (1/2 cup): Melts into creamy bursts within the cookies for an irresistible contrast.
- Powdered sugar (for dusting): Optional, for a festive, elegant presentation.
How to Make Chebakia and White Chocolate Cookies Recipe
Step 1: Prepare the Dough
Start by combining all-purpose flour, sesame seeds, cinnamon, anise, and salt in a large bowl. In a separate bowl, melt the butter and stir in vegetable oil, honey, and orange blossom water until smooth. Slowly mix the wet ingredients into the dry, ensuring an even texture. Add the yeast or baking powder last, then knead everything together to form a smooth, elastic dough that’s ready to be shaped.
Step 2: Shape the Cookies
Roll your dough onto a flat surface until it’s about 1/8 inch thick. This delicate thinness ensures a crispy, light bite. Cut the dough into classic chebakia shapes that fold into intricate knots or opt for small rectangles which create perfect pockets for the white chocolate to melt into. Either way, the shapes set the stage for that distinctive texture and appearance.
Step 3: Add White Chocolate Chips
Evenly sprinkle the white chocolate chips over your shaped dough. Folding or layering the dough carefully helps trap these luscious morsels inside. This step creates those heavenly creamy bursts of white chocolate you’ll find in every bite, contrasting beautifully with the aromatic, spiced dough.
Step 4: Fry or Bake
To get authentic crispiness, heat vegetable oil in a deep pan to 350°F (175°C) and fry the cookies in batches until they turn a rich golden brown. If you prefer a lighter, less oily version, baking them in a preheated oven at 350°F (175°C) for 12-15 minutes until fragrant and golden works wonderfully too, keeping the cookies crispy and light.
Step 5: Glaze with Honey
While the cookies are still warm, dip them briefly in warmed honey or brush them generously with it. This sweet glaze is what gives chebakia their traditional sticky sheen, beautifully melding the spiced dough and creamy white chocolate together in one harmonious bite.
Step 6: Cool and Serve
Transfer the cookies to a wire rack to cool and let the honey set. For an extra touch of elegance and festive charm, dust them lightly with powdered sugar just before serving. These final touches make your Chebakia and White Chocolate Cookies Recipe not only delicious but visually irresistible.
How to Serve Chebakia and White Chocolate Cookies Recipe
Garnishes
Sprinkling your finished cookies with powdered sugar instantly lifts their appearance and balances the honey’s sweetness with a soft, snowy finish. Toasted sesame seeds or a drizzle of extra honey can add brilliant texture and shine as next-level garnishes for a special occasion.
Side Dishes
These cookies pair perfectly with a soothing cup of Moroccan mint tea or rich espresso. The aromatic spices and sweet white chocolate blend beautifully with warm drinks, making it the perfect sweet treat to enjoy during conversations or quiet moments alike.
Creative Ways to Present
Consider stacking the cookies alongside fresh fruit or arranging them on a decorative platter with sprigs of fresh mint and edible flowers. Wrapping small batches in parchment paper tied with twine makes a charming homemade gift or party favor that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your Chebakia and White Chocolate Cookies in an airtight container at room temperature, where they will stay fresh for up to a week. This helps maintain their crispness while preserving the honey glaze’s sweet, chewy texture without drying out.
Freezing
You can freeze the cookies for up to three months. Simply layer them with parchment paper between to prevent sticking and store in a sealed freezer-safe container. When you’re ready to enjoy, thaw at room temperature; the white chocolate remains luscious and the spices fragrant.
Reheating
If you want to refresh the cookies’ crispiness after storage or freezing, pop them in a preheated oven at 300°F (150°C) for 5–7 minutes. This gentle warmth revives their texture without melting the white chocolate too much, ensuring each bite stays perfectly enchanting.
FAQs
Can I use dark chocolate instead of white chocolate in this recipe?
Absolutely! While white chocolate adds a creamy sweetness that complements the floral and spiced dough uniquely, dark chocolate offers a richer, slightly bitter contrast. Feel free to experiment and find your favorite combination.
Is it necessary to fry the cookies, or is baking just as good?
Baking is a wonderful alternative to frying, especially if you prefer a lighter cookie with less oil. The baked version still crisps beautifully and allows the white chocolate to melt gently inside, while frying delivers a classic chebakia texture with a golden, crunchy exterior.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Before shaping, let it come to room temperature so it’s easier to roll out and shape.
What can I substitute for orange blossom water if I don’t have any?
If orange blossom water isn’t available, you can substitute with rose water or a small amount of lemon zest. Both provide a lovely floral or citrus note, though orange blossom water is traditional and offers the most authentic flavor.
How do I ensure the white chocolate doesn’t burn when frying?
Keeping the frying temperature steady at 350°F (175°C) is key. Since the white chocolate is enclosed within the dough, it melts slowly without direct exposure to hot oil, so just be mindful not to overcook the cookies or let the oil get too hot.
Final Thoughts
Sharing the Chebakia and White Chocolate Cookies Recipe feels like inviting you into a moment of pure joy and delicious indulgence. This recipe celebrates the best of Moroccan tradition while adding an exciting, creamy twist that surprises and delights with every bite. Trust me, once you try these cookies, they’ll become your go-to treat for special occasions or whenever you crave something truly extraordinary. So gather your ingredients, dive in, and get ready to fall in love with this uniquely beautiful fusion of flavors!
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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 cookie with creamy bursts of white chocolate for a delightful treat. These cookies offer a perfect balance of crispiness, aromatic spices, and rich sweetness from honey and orange blossom water, making them ideal for festive occasions or everyday indulgence.
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
Additional Ingredients
- 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 mix it with vegetable oil, honey, and orange blossom water. Gradually add this wet mixture to the dry ingredients. Incorporate yeast or baking powder last, then knead the mixture thoroughly until a smooth dough forms.
- Shape the Cookies: Roll the dough out onto a flat surface into a thin layer about 1/8 inch thick. Cut the dough into traditional Chebakia shapes or small rectangles. This thin shaping promotes crispiness and creates pockets to hold the white chocolate chips.
- Add White Chocolate Chips: Evenly scatter the white chocolate chips over the rolled dough. You can fold or layer the dough to ensure that each cookie contains delicious bursts of melted white chocolate.
- Fry or Bake: For an authentic Chebakia texture, heat oil to 350°F (175°C) in a deep frying pan and fry the cookies in batches until they turn a golden brown and are crisp. Alternatively, for a lighter version, place the cookies on a baking sheet and bake in a preheated 350°F (175°C) oven for 12-15 minutes until golden and fragrant.
- Glaze with Honey: While the cookies are still warm, dip each briefly into warmed honey or brush them generously. This honey glaze adds a luscious sweetness and complements the white chocolate and spices perfectly.
- Cool and Serve: Transfer the glazed cookies to a cooling rack to set. Once cooled, optionally dust the cookies with powdered sugar to add an elegant and festive touch before serving.
Notes
- You can choose to fry or bake these cookies depending on your preference for texture and health considerations.
- Using orange blossom water is key to achieving the authentic floral aroma typical of Chebakia.
- Ensure the oil is at the right temperature (350°F/175°C) for frying to avoid greasy cookies.
- White chocolate chips add a modern twist; you can reduce or omit them if desired.
- Keep the dough thin to maximize crispiness and allow the white chocolate to melt inside the cookie pockets.
- Store cookies in an airtight container to maintain freshness and crisp texture.
