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Serves
16 2-2,5 oz Cookies
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
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Ingredients
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5 tablespoons
Butter
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8 ounces
Semi-Sweet Chocolate
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2 tablespoons
Anise Seed
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1/4 cup
Slivered Alomonds
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3/4 cup
Packed Brown Sugar
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1/4 cup
Granulated White Sugar
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2
Eggs
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1 teaspoon
Pure Vanilla Extract
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1/4 cup
Cocoa Powder
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1 cup
All Purpose Flour
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1 teaspoon
Baking Powder
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1/2 teaspoon
Kosher Salt
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2 tablespoons
Espresso Powder
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1 1/2 cups
Semi-Sweet Chocolate Chips
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1/2 cup
Cocoa Nibs
Directions
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Pre-heat the oven to 350 degrees
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In a microwave-safe container, melt the butter on high for 10-15 seconds.
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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.
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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
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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
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Turn out the melted chocolate into a mixing bowl, or the bowl of your standing mixer
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Measure in both of the sugars, and mix on a lower speed until well combined
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On a low speed, incorporate one egg at a time
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Add the vanilla extract and mix well
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Stop mixing, and add the combined dry ingredients all at once. Use a wooden spoon or spatula to combine the dry ingredients fully
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Finally, incorporate the almond, anise, chocolate chips, and cocoa nibs
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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.
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Bake on a parchment lined cookie sheet for 9 minutes, rotating the tray after 5 minutes for an even bake
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Remove to a wire rack and let cool before enjoying
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