Description
Chebakia and White Chocolate Cookies combine traditional Moroccan sesame cookies with classic white chocolate chips and almonds for a unique, fusion dessert. These cookies feature a delightful blend of crunchy, sweet, and aromatic flavors with hints of cinnamon and anise.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground anise or fennel seed (optional)
Add-ins
- 1/3 cup toasted sesame seeds
- 1/4 cup chopped almonds
- 3/4 cup chopped chebakia (Moroccan sesame cookies)
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream the wet ingredients: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until fully incorporated.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground anise or fennel seed if using. This ensures even distribution of the spices and rising agent.
- Combine mixtures: Gradually add the dry mix into the wet ingredients, stirring gently but thoroughly until a consistent dough forms without overmixing.
- Fold in the add-ins: Carefully fold in the toasted sesame seeds, chopped almonds, chopped chebakia pieces, and white chocolate chips to evenly distribute these flavorful chunks throughout the dough.
- Portion the cookies: Using a tablespoon, scoop out portions of dough and space them approximately 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to lock in texture and flavor.
Notes
- This recipe offers a unique blend of Moroccan and Western flavors, making it perfect for those looking to try something new.
- If chebakia is unavailable, substitute with honey-coated graham cracker pieces and add a pinch of orange blossom water for a similar aromatic effect.
- Ensure the butter is softened to room temperature for better creaming and texture.
- Do not overbake the cookies; they should be slightly soft in the center when you take them out as they firm up while cooling.
