Chocolat Anise Almond Cookies

• 5 tablespoons Butter
• 8 ounces Semi-Sweet Chocolate
• 2 tablespoons Anise Seed
• 1/4 cup Slivered Alomonds
• 3/4 cup Packed Brown Sugar
• 1/4 cup Granulated White Sugar
• 2 Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/4 cup Cocoa Powder
• 1 cup All Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Kosher Salt
• 2 tablespoons Espresso Powder
• 1 1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cup Cocoa Nibs

1. Pre-heat the oven to 350 degrees
2. In a microwave-safe container, melt the butter on high for 10-15 seconds.
3. Stir in the 8 oz. of chocolate and return to the microwave 10 to 15 seconds at a time, stirring after each turn until smooth.
4. Meanwhile, toast the slivered almonds and anise seeds together in one small pan until the almonds take a little color and the aroma is pleasant
5. Let the chocolate and almond/anise seeds rest while you measure out the dry ingredients (cocoa, flour, baking powder, salt, and espresso powder) into a bowl and whisk with a fork or whisk to combine and set aside
6. Turn out the melted chocolate into a mixing bowl, or the bowl of your standing mixer
7. Measure in both of the sugars, and mix on a lower speed until well combined
8. On a low speed, incorporate one egg at a time
9. Add the vanilla extract and mix well
10. Stop mixing, and add the combined dry ingredients all at once. Use a wooden spoon or spatula to combine the dry ingredients fully
11. Finally, incorporate the almond, anise, chocolate chips, and cocoa nibs
12. As you portion out the dough, you'll want to flatten the cookies slightly to somewhere between 3/4 and 1/2 of an inch.
13. Bake on a parchment lined cookie sheet for 9 minutes, rotating the tray after 5 minutes for an even bake
14. Remove to a wire rack and let cool before enjoying

butter, chocolate, anise seed, brown sugar, white sugar, eggs, vanilla, cocoa, flour, baking powder, kosher salt, espresso powder, chocolate chips, cocoa

Taken from food52.com/recipes/1154-chocolat-anise-almond-cookies (may not work)