Chewy Chocolate Chip Cookies With Rainbow Fennel Seeds

• servings: 12 cookies

Ingredients

2 cup all-purpose flour

1/2 teaspoon baking soda

1 stick unsalted butter, absolutely at room temperature

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 tablespoon pure vanilla

1 egg, plus 1 egg yolk

1/2 teaspoon kosher salt

1 1/2 cup dark chocolate chips

1/2 cup rainbow candy-coated fennel seeds

Flaky sea salt, for topping

Directions

Preheat oven to 350°F.

Sift the dry ingredients (flour and baking soda) and set aside.

Cream the butter and sugars for a good 5 minutes; add the vanilla, eggs, and salt and cream for another 5 minutes. To these wet ingredients, stir in the dry ingredients, along with the chocolate chips and fennel seeds.

Scoop dough with a medium-sized ice cream scoop onto a couple half-sheet pans lined with parchment paper (these are pretty fat cookies, so space them out, 6 to a pan).

Place both sheet pans in the oven and bake cookies for 15 minutes. Once out of the oven, top cookies with a sprinkle of flaky sea salt.

Notes

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