Chocolate Chip & Fennel Seed Cookies
By Dishing Up the Dirt
These cookies are a game changer. Chocolate and fennel go together like bread and butter – who knew?
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 Tablespoon fennel seeds, lightly toasted in a dry skillet for 1 minute and then finely ground
- 3/4 cup pure cane sugar
- 3/4 cup brown sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1-2 Tablespoons milk (plant based or dairy both work here) at room temperature
- 1 cup dark chocolate chips (reserve a few to place on top of each cookie before baking; can use dairy free chips as well)
Overview
Prep Time
10 minutes
Cook Time
10 minutes
Serves
22-25 cookies
Instructions
Step 1
Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
Step 2
In a large bowl stir together the flour, salt, baking soda and fennel seeds.
Step 3
In a separate bowl combine the sugars, oil and vanilla. Beat in the eggs, one at a time. Gradually stir in the flour mixture and beat until well combined. Add 1 Tablespoon of milk to make the dough a little more workable and if it’s too dry add a splash more. Fold in the chocolate chips, reserving a few to place on top of each cookie.
Step 4
Drop cookies into 2 Tablespoon balls onto the baking sheets-no need to flatten the cookies. Top each cookie with some of the reserved chocolate chips and place in the oven, bake for about 9-12 minutes, rotating the pans halfway through baking. These cookies can over-bake quickly so take them out when they seem slightly under baked (which should be around the 9-10 minute mark).
Step 5
Place on a wire rack to cool and enjoy!
Notes
- Cooking times will vary from kitchen to kitchen so keep a close eye on the cookies while they bake
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
