Description
A fusion cookie combining the spiced, sesame-forward flavors of Moroccan chebakia with creamy pockets of white chocolate, offering crisp edges, tender centers, and floral notes from orange blossom water.
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Unsalted Butter (softened): 1 cup
- Granulated Sugar: 1 cup
- Eggs (large): 2
- Baking Powder: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Anise: 1/2 teaspoon
- Orange Blossom Water: 2 teaspoons
- Toasted Sesame Seeds: 1/2 cup
- White Chocolate Chips: 1 cup
- Honey: 3 tablespoons
- Salt: 1/4 teaspoon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together dry ingredients: In a bowl, combine flour, baking powder, ground cinnamon, ground anise, toasted sesame seeds, and salt.
- Cream wet ingredients: In a separate bowl, cream the softened butter and granulated sugar until fluffy. Beat in the eggs, honey, and orange blossom water until well combined.
- Combine dough: Gradually add the dry mixture into the wet mixture until just combined. Fold in the white chocolate chips.
- Portion the dough: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10 to 12 minutes, until the edges are golden while the centers remain soft.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature, paired with mint tea or milk.
Notes
- Toast sesame seeds lightly before adding to enhance their nutty aroma.
- Chill dough for at least 30 minutes for better shape and deeper flavor development.
- Use high-quality white chocolate for a creamier, more pleasant melting bite.
- Store baked cookies in an airtight container with a slice of bread to keep them soft.
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 180