Description
Indulge in the delightful flavors of Chebakia and White Chocolate Cookies, a fusion of Moroccan-inspired Chebakia cookies with the sweetness of white chocolate. These cookies are a perfect blend of sesame, honey, and floral spices, creating a unique and delicious treat.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground anise
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- zest of 1 orange
- 1 cup white chocolate chips
- 1 cup crushed Chebakia cookies, roughly chopped
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then add the vanilla and orange zest.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, anise, ginger, and nutmeg.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture until combined.
- Add Mix-Ins: Fold in the white chocolate chips and chopped Chebakia pieces.
- Bake: Using a cookie scoop, place dough balls onto the prepared baking sheets. Bake for 10–12 minutes until edges are golden but centers remain soft.
- Cool and Serve: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chebakia cookies bring sesame, honey, and floral spice flavors to the recipe—perfectly complementing the white chocolate.
- You can substitute sesame snaps or spiced honey cookies if Chebakia isn’t available.
- Store in an airtight container for up to 4 days.
