Yield: 2 dozen cookies
- 7 oz (200g or 2 bars) Nói Síríus 56% Bittersweet Chocolate, roughly chopped
- 2 Tbsp water
- 2 tsp vanilla extract
- 8 Tbsp (4oz or 113g) unsalted butter
- 2 large eggs, room temperature
- ¾ cup (149g) granulated sugar
- ½ cup (107g) dark brown sugar, packed
- 1 cup (120g) all-purpose flour
- 3 Tbsp black cocoa powder (or Dutch-process cocoa powder)
- 1 tsp baking powder
- 2 Tbsp licorice root powder (available online or in specialty spice stores)
- 2 tsp ground anise*
- ¼ tsp kosher salt
- flaky salt for sprinkling on top
*If you can’t find ground anise, you can grind anise seeds in a spice grinder or with a mortar and pestle.
- Line two baking sheets with parchment paper.
- In a medium heat-proof bowl, place chocolate, water, and vanilla. Set aside.
- In a small pot over medium heat, melt butter. Stirring frequently, cook for 4–5 minutes until butter starts to brown and smell nutty. Immediately pour into bowl with chocolate, then stir until fully melted. Set aside.
- In the bowl of a stand mixer fitted with whisk attachment, whip eggs and sugars on high for 7 minutes until mixture becomes pale and ribbony.
- While eggs and sugar are mixing, sift together flour, cocoa powder, baking powder, licorice root powder, ground anise, and kosher salt. Set aside.
- Reduce mixer speed to low, then slowly pour in chocolate mixture, whisking until thoroughly combined. Then add dry ingredients and mix until just incorporated.
- Using a medium cookie scoop, form dough into balls that are about 2 tablespoons each. Place on prepared baking sheets, leaving 2" between each dough ball. Sprinkle flaky salt on top of cookies. Set baking sheets in refrigerator for 15 minutes.
- Heat oven to 375°F. Bake cookies for 10–11 minutes or until cookies have set.
- Cool on baking sheet for 10 minutes; transfer cookies to a wire rack to cool completely.