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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