Chocolate Chip & Fennel Seed Cookies

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!

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.