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.