Description
These chewy chocolate chip cookies are elevated with an unexpected twist of rainbow candy-coated fennel seeds, adding a delightful crunch and burst of color. Perfectly soft and packed with dark chocolate chips, these cookies are finished with a sprinkle of flaky sea salt to balance the sweetness, making every bite irresistibly delicious.
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
- 1 1/2 cups dark chocolate chips
- 1/2 cup rainbow candy-coated fennel seeds
Finishing
- Flaky sea salt, for topping
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Prepare Dry Ingredients: Sift together the all-purpose flour and baking soda to eliminate lumps and ensure even distribution of the leavening agent. Set this mix aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, cream the room temperature unsalted butter with dark brown sugar and granulated sugar. Beat for about 5 minutes until the mixture is light and fluffy, which creates the perfect texture for your cookies.
- Add Wet Ingredients: To the creamed mixture, add the vanilla extract, the whole egg, egg yolk, and kosher salt. Continue beating for another 5 minutes to fully integrate all wet ingredients and achieve a smooth batter.
- Combine Ingredients: Gently fold in the sifted dry ingredients along with the dark chocolate chips and rainbow candy-coated fennel seeds, ensuring an even distribution without over-mixing which could toughen the dough.
- Scoop Dough: Using a medium-sized ice cream scoop, portion out the dough onto two half-sheet pans lined with parchment paper. Arrange about 6 dough balls per pan, spacing them apart to allow for spreading during baking.
- Bake Cookies: Place both sheet pans in the preheated oven and bake the cookies for 15 minutes. The cookies should be golden around the edges but still soft in the center.
- Finish with Sea Salt: Remove the cookies from the oven and immediately sprinkle them with flaky sea salt to enhance the flavor with a subtle, crunchy contrast to the sweet chocolate and fennel seeds.
Notes
- Make sure the butter is at room temperature to help it cream properly with the sugars for the best cookie texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Spacing cookies well on the baking sheet results in evenly baked cookies with well-defined edges.
- The rainbow candy-coated fennel seeds add a unique flavor and crunch – feel free to substitute with plain fennel seeds or rainbow sprinkles if unavailable.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
