fennel sugar cookies with dark chocolate

soft and sweet with grassy licorice notes and a melty chocolate core

sometimes the simplest things truly are the best, and for me, sugar cookies are just one great example of that truth. they’re sweet and soft with a slightly crisp edge and, of course, make a great canvas for playing around with. i’ve already published one recipe for sugar cookies, a little cornflake number with lime and tajin, but today it’s all eyes on these tender, grassy, fennel-y ones with a complementary, slightly bitter dark chocolate core.

what feels like a lifetime but is really barely more than a year ago, i published these citrusy ricotta mini doughnuts with fennel sugar (reel here). ever since i’ve been keeping that fragrant fennel laced sugar in the back of my mind for a redux. the sugar is clearly the star, so keeping the cookie base here super simple makes an ideal match. while i chose to publish them stuffed, when i was testing it was sort of a toss up—i like them just about equally unstuffed, so feel free to make them that way too—but, there is no doubt, that the dark chocolate adds something special to make them that much more fun and surprising.

depending on the freshness of your seeds, the fragrance and strength of the fennel flavor will vary. if you’re sitting on fennel seeds that you don’t remember buying, this might be a nice time to get a little refresh in that department so the licorice tones—which are already relatively subtle—can shine through. if you’d rather have super bold, dulcet licorice notes, you can substitute anise seeds for the fennel seeds or make the sugar with a mix of both. i didn’t test it, but i also think these could be really nice with a little bit of orange zest (added to the butter and sugar before creaming), so make of that what you will.

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this time last year:

a greener, icier take on peaches and cream

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fennel sugar cookies with dark chocolate

makes 20 cookies

for the fennel sugar, can be made up to one month in advance

60 grams granulated sugar (substitute: demerara or turbinado sugar; you can also use a mix)

1 tablespoon whole fennel seeds (substitute: 1/2 tablespoon anise seeds)

for the cookies

150 grams granulated sugar

100 grams brown sugar

225 grams unsalted butter, room temperature

1 vanilla bean (or 2 teaspoons vanilla extract)

1 large egg, room temperature

280 grams all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

100 grams dark chocolate (i like at least 70% for this recipe)

1. preheat oven to 180°C/350°F. to make the fennel sugar, add sugar to a small bowl. add fennel seeds to a dry frying pan over medium heat and toast until very fragrant, about one minute. add toasted fennel seeds to a spice grinder or mortar and pestle and grind until relatively fine. stir the sugar and ground fennel seeds together and set aside.

2. for the cookies, add both sugars and butter to the bowl of a stand mixer with a paddle attachment and beat on medium speed until the mixture is smooth, lightened in color and fluffy, about 4 minutes, stopping to scrape down the sides of the mixer and the paddle halfway through; if you don’t have a stand mixer, use a hand mixer with beaters and a large bowl. split and scrape the vanilla bean and add with the egg to the butter and sugar mixture. mix to combine, about 1 minute.

3. add flour, baking powder, baking soda and salt to a bowl and mix to combine. add to the butter mixture and mix on low speed until just combined, about 20 seconds. use an ice cream scoop (mine is 5 cm / 2 inches about 1.5 ounce portions) to scoop out the dough onto a parchment paper-lined baking sheet or plate.

4. break the chocolate into small pieces with your hands (or use a knife to cut it if you prefer) and distribute evenly onto each dough ball, pressing the pieces into the top firmly. use your hands to pull the dough over the chocolate so the chocolate is completely covered by dough, then toss each through the fennel sugar (see the video for reference).

5. at this point you can freeze the cookies for up to 3 months (i freeze them on a plate, then pluck them off and transfer to a freezer bag once they’re fully frozen) or transfer the ones you want to bake to a parchment-lined baking sheet, leaving at least two inches between each cookie. bake for 10 minutes (from frozen for 12 minutes), until the edges of the cookies are just turning golden brown; better slightly under baked than over baked here, so look for set, lightly golden brown edges and a still greasy looking, puffed center as your indicator to remove.

6. sprinkle with a little extra fennel sugar if desired, then allow to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. like most cookies, they’re best the day they’re baked, but will keep in an airtight container for up to 3 days.