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Chewy Chocolate Chip Cookies with Rainbow Fennel Seeds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 104 reviews
  • Author: Alvarez
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These chewy chocolate chip cookies are elevated with a unique twist of rainbow candy-coated fennel seeds, adding a playful crunch and subtle anise flavor. Soft, rich, and generously studded with dark chocolate chips, these cookies are perfect for those who love a classic cookie with an unexpected bright pop of color and spice. Finished with a sprinkle of flaky sea salt, each bite offers a perfect balance of sweet, savory, and aromatic notes.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 stick unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon kosher salt

Add-ins and Toppings

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup rainbow candy-coated fennel seeds
  • Flaky sea salt, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking your cookies.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking soda. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugars: In a large mixing bowl, cream the room temperature unsalted butter, dark brown sugar, and granulated sugar together for about 5 minutes until the mixture is light and fluffy.
  4. Add Wet Ingredients: To the creamed butter and sugars, add the pure vanilla extract, whole egg, egg yolk, and kosher salt. Continue creaming for another 5 minutes to fully combine all wet ingredients.
  5. Combine Wet and Dry: Gradually stir the sifted dry ingredients into the wet mixture until just combined, careful not to overmix.
  6. Fold in Add-ins: Gently fold in the dark chocolate chips and rainbow candy-coated fennel seeds until evenly distributed throughout the dough.
  7. Portion Dough: Use a medium-sized ice cream scoop to portion out the dough onto two half-sheet pans lined with parchment paper. Space the dough balls well apart, about 6 per pan, as these cookies will be wide and thick.
  8. Bake Cookies: Place both pans in the preheated oven and bake for 15 minutes, or until the edges are lightly golden but the centers are still soft.
  9. Top with Sea Salt: Remove the cookies from the oven and immediately sprinkle the tops with flaky sea salt for a savory finish.
  10. Cool and Serve: Allow cookies to cool on the pans for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

  • For best results, ensure the butter is at room temperature to create a smooth, creamy batter.
  • Do not overmix the dough to maintain the chewy texture of the cookies.
  • If you prefer less sweet cookies, reduce the granulated sugar to 1/3 cup.
  • The candy-coated fennel seeds add a unique flavor and texture but can be substituted with regular fennel seeds or omitted if unavailable.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://copyrecipe.com/chewy-chocolate-chip-cookies-with-rainbow-fennel-seeds-recipe/