If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The basis for this recipe comes from the Baking with Julia series. An old favorite and standby. These cookies have a very deep chocolate flavor, and they love a good cup of coffee, or a tall glass of milk. - SW Food Works
Serves 16 2-2,5 oz cookies
- 5 tablespoons Butter
- 8 ounces Semi-Sweet Chocolate
- 2 tablespoons Anise Seed
- 1/4 cup Slivered Alomonds
- 3/4 cup Packed Brown Sugar
- 1/4 cup Granulated White Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Cocoa Powder
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Espresso Powder
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1/2 cup Cocoa Nibs
- Pre-heat the oven to 350 degrees
- In a microwave-safe container, melt the butter on high for 10-15 seconds.
- Stir in the 8 oz. of chocolate and return to the microwave 10 to 15 seconds at a time, stirring after each turn until smooth.
- Meanwhile, toast the slivered almonds and anise seeds together in one small pan until the almonds take a little color and the aroma is pleasant
- Let the chocolate and almond/anise seeds rest while you measure out the dry ingredients (cocoa, flour, baking powder, salt, and espresso powder) into a bowl and whisk with a fork or whisk to combine and set aside
- Turn out the melted chocolate into a mixing bowl, or the bowl of your standing mixer
- Measure in both of the sugars, and mix on a lower speed until well combined
- On a low speed, incorporate one egg at a time
- Add the vanilla extract and mix well
- Stop mixing, and add the combined dry ingredients all at once. Use a wooden spoon or spatula to combine the dry ingredients fully
- Finally, incorporate the almond, anise, chocolate chips, and cocoa nibs
- As you portion out the dough, you’ll want to flatten the cookies slightly to somewhere between 3/4 and 1/2 of an inch.
- Bake on a parchment lined cookie sheet for 9 minutes, rotating the tray after 5 minutes for an even bake
- Remove to a wire rack and let cool before enjoying
- This recipe was entered in the contest for Your Best Chocolate Cookie
4 Wildcard Winning Recipes
Wildcard Winner Recap
It's Snack Time
Whiskey Peach Smash
Do you haiku?
Bake yourself breakfast.