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
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