Reviews
Add Rating & Review
Back to Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds
All Reviews for Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 15 mins
Yield: Makes 3 dozen
cookies-stack-029-d111839.jpg
Ingredients
Ingredient Checklist
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1 tablespoon fennel seeds, toasted and finely ground
1 large egg
1 cup all-purpose flour
2/3 cup medium-grind yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon coarse salt
3/4 cup golden raisins
5 ounces coarsely chopped milk chocolate (1 1/4 cups)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 15 mins
Yield: Makes 3 dozen
cookies-stack-029-d111839.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 15 mins
Yield: Makes 3 dozen
Recipe Summary
prep: 25 mins
total: 1 hr 15 mins
Yield: Makes 3 dozen
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Yield: Makes 3 dozen
Makes 3 dozen
cookies-stack-029-d111839.jpg
cookies-stack-029-d111839.jpg
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 tablespoon fennel seeds, toasted and finely ground
- 1 large egg
- 1 cup all-purpose flour
- 2/3 cup medium-grind yellow cornmeal
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 3/4 cup golden raisins
- 5 ounces coarsely chopped milk chocolate (1 1/4 cups)
Directions
Preheat oven to 350 degrees. In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate.
Scoop heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
