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Chebakia and White Chocolate Cookies

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Chewy, spiced cookies infused with Moroccan chebakia flavors, studded with creamy white chocolate and toasted sesame, kissed with honey and orange zest for a fragrant, festive bite.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground anise seeds
  • 1/2 teaspoon ground ginger
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chunks
  • 1/2 cup toasted sesame seeds
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon sesame seeds, for topping

Instructions

  1. Preheat Your Equipment: Heat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
  2. Combine Ingredients: Whisk flour, baking powder, salt, cinnamon, anise, and ginger in a bowl. In a separate bowl cream butter and sugar until light, beat in honey, egg, and vanilla until smooth, then mix in the dry ingredients just until combined.
  3. Prepare Your Cooking Vessel: Fold in white chocolate, toasted sesame seeds, and orange zest. Cover and chill the dough 30 minutes to firm.
  4. Assemble the Dish: Scoop 1 1/2 tablespoon portions onto prepared sheets, spacing 2 inches apart, and sprinkle a pinch of sesame on top.
  5. Cook to Perfection: Bake 10 to 12 minutes until edges are lightly golden while centers look slightly soft.
  6. Finishing Touches: Cool on the sheet 5 minutes, then transfer to a rack to finish setting.
  7. Serve and Enjoy: Serve warm with tea or cool completely and store airtight.

Notes

  • Note: Chilling the dough reduces spread and keeps centers chewy.
  • Toast sesame seeds lightly to amplify nutty aroma.
  • Measure flour by fluffing then spooning into the cup and leveling for accuracy.
  • Use mild floral honey so spices remain balanced.
  • For crisper cookies, bake 1 to 2 minutes longer and cool fully on the rack.

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