Anise

Salty Black Licorice Brownie Cookies

by:
August 29, 2018
4.3
13 Ratings
Salty Black Licorice Brownie Cookies
Photo by Bobbi Lin
  • Prep time 30 minutes
  • Cook time 11 minutes
  • Makes 12 large cookies
Author Notes

Most people don’t like black licorice. But as it turns out, something unique happens when licorice and chocolate join forces. The experience becomes something entirely new—not your typical chocolate cookie nor the intense pep of licorice candies, especially salty Swedish Salmiakki, which most are accustomed to. The notes of one blend with the other, and it's almost impossible to determine where one flavor ends and the other begins. The chocolate softens the bite of the licorice, and the licorice wakes it up. This cookie is salty, sweet, and surprisingly complex.

Adapted from recipes by The Boy Who Bakes, Butter and Brioche, and Gail Simmons. —Jesse Szewczyk

What You'll Need
Ingredients
  • 7 ounces 60% dark chocolate chips
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 1 stick unsalted butter
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 cup all-purpose flour
  • 3 tablespoons black cocoa powder (or Dutch-processed cocoa powder)
  • 1 teaspoon baking powder
  • 2 tablespoons licorice root powder (available in specialty spice stores)
  • 2 teaspoons ground anise
  • 1/4 teaspoon kosher salt (plus flaky salt for sprinkling on top)
Directions
  1. Preheat oven to 375° F. Line 2 large baking sheets with parchment paper or silicone baking mats.
  2. Place chocolate, water, and vanilla extract in a medium heat-proof bowl. Set aside.
  3. Place butter in a small pot over medium heat and begin melting. Cook for about 4 minutes, stirring frequently, until butter begins to brown and smell nutty. Immediately pour over chocolate mixture and stir until completely melted. Set aside.
  4. Place eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for 7 minutes until eggs are pale and ribbony. Meanwhile, sift together flour, cocoa powder, baking powder, licorice root power, anise, and salt. Set aside.
  5. Reduce mixer speed to low and slowly add melted chocolate mixture. Once combined, add dry ingredients and mix until just incorporated.
  6. Using a large #20 cookie scoop (or 3 rounded tablespoons), portion batter onto prepared trays leaving two inches between each. Sprinkle tops with flaky salt and bake until puffed and crackly, about 11 minutes. Remove from oven, give the tray a good smack against the counter, and let cool for at least 20 minutes.
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11 Reviews

Lilian
Lilian August 5, 2024
I just made these, after eyeing the recipe for months. Being partly Scandinavian and a licorice obsessive who loves the combination with chocolate (and has eaten many licorice and chocolate varieties from Finland, Sweden, Iceland, and Denmark), I was eager to try this recipe. That said, I deviated some, because it was late at night and I didn't have all of the ingredients. Not having dark brown sugar, I used 1 1/4 cups granulated plus three tablespoons molasses. I also thought the texture and flavor might benefit from the addition of rye flour, so added 3/4 cup of that and only 1/4 cup all-purpose flour. I only had duck eggs, so used two of those instead of chicken eggs. I only had a 6.35-ounce bar of 70% chocolate, so used that instead of the 7 ounces of 60% chocolate chips. And finally, not having ground anise, I used two teaspoons of whole anise seeds but ground them by hand with a mortar and pestle. I also don't have a #20 cookie scoop, so just used a 1/4 (measuring) cup for scooping. That worked just fine; I didn't need to form balls or flatten before baking. The cookies (of which I got 16) spread perfectly in the oven. And they were delicious and chewy. I could definitely taste the licorice and anise. The coarsely ground anise may even be an improvement, as larger pieces are more flavorful when you bite down on them. As is, I don't see any need for improvement. Thanks for creating this recipe, Jesse. I will be making these cookies again (and they are a wonderful accompaniment to jasmine tea). That said, people should be forewarned about the strength and possible side effects of licorice root powder. Those with heart disease, high blood pressure, or on certain medications should probably not eat a lot of these cookies at once. Licorice has been used medicinally for centuries, but overconsuming it can be lethal for some people.
 
Newt
Newt March 16, 2023
There aren’t many baking recipes using licorice, sadly. Still in the lack of competition, this one is really, really good!! :) Dough had a great consistency and didnt stick too much when making balls (I found that if I just scoop the dough straight onto the tray, the cookies dont melt enough to even out the edges, so definitely form balls and flatten out a bit). I also agree with previous post on adding more licorice, otherwise it is too subtle for those who are licorice fans. Amazing texture!!!
 
Lawrence R.
Lawrence R. April 23, 2020
This might be the best cookie I've ever made or had...and I've made and had a lot of cookies. That licorice flavor underneath the fudgey chocolate is incredibly seductive and delicious. And the texture is heavenly...at least an hour after baking them...a little crispy, a little chewy and a little gooey. It's a perfect cookie.
 
Juanita S.
Juanita S. April 9, 2019
I like the texture of these, but would like more anise flavor. I will add anise oil or licorice oil next time to the wet ingredients instead of vanilla extract.
 
Megan H.
Megan H. December 21, 2018
I think I’ve made these 4-5 times this year. They’re my favorite cookie of 2018, at least
 
Lee R.
Lee R. December 20, 2018
I came, I tried, they're beautiful.
 
Megan H.
Megan H. September 28, 2018
I am having trouble finding ground anise. Can I sub ground fennel or 5-spice?
 
Rebecca S.
Rebecca S. September 28, 2018
I couldn't find ground anise either. I just bought the whole anise SEEDS (not star anise) and ground the seeds up. If you cannot find the seeds, just use 2 tsp. of licorice powder instead. (SO your total for licorice powder will be 2Tbsp+2tsp).
 
Megan H.
Megan H. October 1, 2018
I ended up using fennel because after I tasted the licorice root and the fennel I liked the pairing. These were very good; my coworkers have given glowing approval, even those who didn't think they liked licorice because it's very subtle here. I really enjoy the texture because they are the chewiest cookies I've ever made. I made them half the size that the recipe stated and they flattened out a lot. They would have been really huge and more cookie than I like to eat had I not. Plus, more cookies.
 
Gina U.
Gina U. December 19, 2019
I was able to get the ground anise through Amazon.
 
Rebecca S.
Rebecca S. September 16, 2018
These cookies are very good. The batter was more like cake batter (not thick, more of a runny consistency), but the end result of the shape of the cookies was very cookie-like. The taste was great - if you like licorice. I do not think it will convert people to liking licorice - but if you like both chocolate and licorice, you will like this combo. I would suggest adding chocolate chunks also (3/4 cup). I also added milk instead of water to the chocolate mixture, since water will seize up the chocolate. Next time I would actually add more licorice powder (maybe 1-2 tsp more). I could taste the licorice, but it was subtle. I made 24 cookies with this batch (minus all the dough I ate...lol...) I would definitly make these again.