Chocolate Anise Pudding Cookies
- Sarah Gentile
- 4 days ago
- 2 min read
Makes 2-3 dozen
One of my favorite wintery flavor combinations is chocolate and anise. I added chopped salted almonds to this soft, fudgy cookie for a bit of texture. These have been approved by both child and spouse and pair equally well with a glass of milk or cup of coffee.
Enjoy!
INGREDIENTS
1 3/4 c all-purpose flour
1/4 c cocoa powder
1 box (3.4 oz) chocolate instant pudding mix (dry)
1 tsp baking soda
1 c (2 sticks) unsalted butter, softened
1 c granulated sugar
1 large egg + 1 large egg yolk
1 1/2 tsp vanilla extract
1/4 tsp anise extract
4 oz salted roasted almonds, finely chopped
DIRECTIONS
Line two baking sheets with parchment paper and set aside.
Whisk together the flour, cocoa powder, pudding mix, and baking soda in a large bowl. Set aside.
In the bowl of a stand mixer, beat the softened butter and sugar on medium speed for 2 minutes until combined.
Add the vanilla and anise extracts, egg, and egg yolk to the butter mixture. Beat until well combined.
Scrape down the sides of the mixing bowl, then gradually add the flour mixture at a low speed. Beat until the flour mixture is incorporated and no dry pockets remain.
Scoop two Tablespoons of dough at a time, shape into a ball and roll in the chopped almonds to fully coat. Place close together on one of the parchment lined baking sheets.
When all the dough has been prepared and arranged on the baking sheet, transfer to the freezer and freeze for 20 minutes.
Heat the oven to 350 F.
Place frozen balls of dough at least 3 inches apart on another parchment lined baking sheet. I found 5 cookies spaced on a half sheet pan yielded the best results.
Bake 10-13 minutes until the edges of the cookies are set. The very center of the cookie may still look slightly glistening.
Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature or in the refrigerator for up to 1 week (though they'll probably be eaten well before then).
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