These cookies are a game changer. Chocolate and fennel go together like bread and butter – who knew?

Chocolate Chip & Fennel Seed Cookies

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 10 minutes  |  Serves: 22-25 cookies


  • 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)


  1. Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl stir together the flour, salt, baking soda and fennel seeds.
  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.
  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).
  5. Place on a wire rack to cool and enjoy!


  • 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.

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