Equipment
* optional
Ingredients
Aromatics
- 4 g anise seeds, whole
Wet Ingredients
- 225 g unsalted butter, room temperature, softened
- 200 g dark brown sugar, packed
- 100 g granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 320 g all-purpose flour
- 4 g baking soda
- 3 g fine sea salt
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
If using anise seeds, lightly crush them in a mortar and pestle just enough to break the outer husks and release fragrance. Do not grind to a powder.
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium-high speed until light, fluffy, and pale.
Add the whole egg, extra egg yolk, vanilla extract, and crushed anise seeds (if using). Mix on medium speed until well combined.
Add the flour, baking soda, and salt. Mix on low speed just until no streaks of dry flour remain. Do not overmix, or the cookies will be tough.
Scoop the dough into large mounds (approx 75g each) using a large cookie scoop. Place them on the baking sheets spaced at least 8cm (3 inches) apart, as they will spread significantly.
Bake one sheet at a time for 11-13 minutes. The edges should be set and golden brown, but the centers should still look slightly soft and underbaked.
Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack to cool completely.
Chef's Notes
- The anise flavor intensifies slightly the day after baking as the oils distribute through the fats.
- If you omit the anise, you can roll the dough balls in cinnamon sugar before baking for a classic snickerdoodle twist.
- To achieve a perfectly round shape, place a large round cookie cutter or glass over the hot cookie immediately after removing from the oven and gently swirl it in a circular motion to nudge the edges in.
- Using an extra egg yolk is the secret to the chewy, fudge-like texture in the center of the cookie.
Storage
Refrigerator: 1 week — Dough can be chilled for up to 3 days before baking for deeper flavor.
Freezer: 3 months — Freeze shaped dough balls; bake from frozen adding 2-3 minutes to cook time.
