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We're pretty sure you've never thought of combining cornmeal, fennel seeds and chocolate chips to make an incredible cookie creation.

Cornmeal Chocolate Chip Cookies With Fennel Seeds

Ingredients

  • 1 1/2 sticks unsalted butter, room temperature

  • 1 cup sugar

  • 1 tablespoon fennel seeds, toasted and finely ground

  • 1 egg

  • 1 cup flour

  • 2/3 cup fine grind yellow cornmeal

  • 1 teaspoon baking powder

  • 3/4 teaspoon coarse salt

  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, cream together butter with sugar. Mix in the egg. Add the flour, cornmeal, baking powder, salt, and fennel seeds on medium speed until just combined. Stir in chocolate chunks.

  2. Spoon heaping tablespoons of the dough onto parchment-lined baking sheets. Bake for about 15 minutes, rotating once halfway through. The edges should be golden and your kitchen should smell heavenly!

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Transcript

- One of my favorite things about living in New York is all of the interesting flavor combinations that people are trying. For instance, there's a bakery here that does rosemary chocolate chip cookies, and another one that does cornmeal fennel bread. So I'm kind of combining those together to make cornmeal chocolate chunk fennel cookies. Let's tackle this fennel first. I toasted it on the stove in a pan, and now I'm going to smash it. [Chopping] Use whatever you have in your kitchen to smash these. You can use a mortar and pestle, or whatever you can get your hands on to do the trick. Man, you smash into these, and the aroma just fills the entire kitchen. Now that our fennel is smashed and all of our ingredients are totally ready to go, and now the recipe picks up like any other cookie recipe. You wanna cream together the sugar and the butter. [Electric Blender Churning] Let's add our egg. I'm gonna mix that in. When the egg is well-incorporated, then we'll add our flour. And our cornmeal, baking powder, and fennel seeds. Alright, now we are done with our hand mixer. Fold in the chocolate chips. I'm using semi-sweet chocolate chips. If you haven't figured this out about me so far, I really love chocolate. I kinda have a heavy hand when it comes to the chocolate chips. Now we're gonna spoon our dough onto the baking sheet. Heaping tablespoons is a good size. To me, these cookies are a great example of savory plus sweet. Savory and sweet is such a winning combination. Now they go in the oven at 350 degrees for 15 minutes, turning once halfway through. [Upbeat French Guitar Music] [Whistling] They look good! Alright, let's give this a try. [Crunch] Did you hear that crunch, first of all? Second, there's so much delight happening in my mouth, it's almost like those Poprocks. They're like ding ding ding ding ding! This just goes to show, it's always good to rethink the cookie! As always guys, keep it quirky.

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