Chocolate-Almond-Anise Cookies

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Round one in my submissions to Food52 for their collaborative cookbook effort.  This weeks challenge topics; Chocolate Cookies, and Ham ‘n Cheese.  I’m gunning for the Cookies.  The basis for this recipe comes from the Baking with Julia series.  An old favorite and standby.

Here’s the recipe – Yields about 16 good sized (2-2.5 oz) cookies

  • 5 TBS. Butter
  • 8 oz. Semi-Sweet Chocolate
  • 2 TBS. Anise Seeds
  • ¼ Cup Slivered Almonds
  • ¾ Cup Packed Brown Sugar
  • ¼ Cup Granulated White Sugar
  • 2 Eggs
  • 1 tsp. Pure Vanilla Extract
  • ¼ Cup Cocoa Powder
  • 1 Cup All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • 2 TBS. Espresso Powder
  • 1 1/2 Cups Semi-Sweet Chocolate Chips
  • ½ 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.  The chocolate should be melted by now.  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 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 line 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.

These cookies have a very deep chocolate flavor, and they love a good cup of coffee, or a tall glass of milk.

Cheers, and let me know if you like them!

-Scott

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