These snappy Fennel Chocolate Shortbread Cookies are studded with toasted fennel seeds and topped with a drizzle of dark chocolate. They’re slightly different than your average shortbread cookie, but they’re just as easy to make and taste delicious!
If you’ve never tried fennel and chocolate together, it might seem like an unlikely combination, but they work surprising well with each other. The anise flavor from the seeds perfectly complements the rich flavors of the chocolate, and toasting the seeds beforehand adds even more depth to the cookies. For the finishing touches, it only seemed right to dress them up with a drizzle of dark chocolate.
You likely already have all the ingredients for these Fennel Chocolate Shortbread Cookies, and making them is such a breeze. The only “hard” thing about this recipe is waiting for the dough to chill which is a necessary step to get the right shape and texture.
These are the perfect thing to make during the holiday season or when you need a nice chocolate biscuit/cookie for tea time!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Fennel Seeds: If you’re a big fan of fennel, you can add more to the tops of the cookies right after drizzling on the chocolate.
- Espresso Powder: A small amount in the dough amplifies the chocolate flavor.
- 70% Dark Chocolate: We like using the Valrhona Guanaja feves. They should melt easily without chopping, but if you’re using a bar, it’s best to chop it before melting.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Toast and crush the fennel seeds. Toast the fennel seeds in a small pan over medium heat then lightly crush them in a mortar and pestle.
2. Combine the dry ingredients. Whisk together the flour, cocoa powder, salt, espresso powder, and fennel seeds.
3. Make the cookie dough. In the bowl of a stand mixer, cream the butter and both sugars together then add the egg and vanilla extract. Add the flour mixture and mix on low speed until just combined.
4. Roll and chill the dough. Roll the dough into two 1 ½-inch (3.8 cm) thick logs. Wrap them with plastic wrap then place them upright in a glass and chill in the fridge for at least 2 hours.
5. Slice and bake. Slice the chilled logs into ½ inch medallions and bake on a parchment lined baking sheet for 20-22 minutes until the edges are set and the tops look matte.
6. Drizzle with chocolate. Melt the dark chocolate and drizzle it on top of the cooled cookies.
Tips for Making These Fennel Chocolate Shortbread Cookies
- Use a kitchen scale. As mentioned in all our baking recipes, measuring in grams is the way to go. Not all cups are made equally, which is why we always bake in grams. It’s a lot more precise, and your baked goods will be a lot more consistent.
- Gently tap the sides of the cookies to test for doneness. If they’re still pliable and soft, they need to bake longer. You’ll know they’re done when the edges are stiff to the touch. The cookies will continue to harden slightly after cooling, but those stiff edges are key to getting that classic dry, snappy texture in shortbread cookies.
If you made this Toasted Fennel Chocolate Shortbread Cookies recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Toasted Fennel Chocolate Shortbread Cookies
Equipment
- Kitchen Scale
- Mortar and Pestle
- Stand Mixer
Ingredients
Fennel Chocolate Shortbread Cookies
- 2 tbsp fennel seeds
- 240 g (2 cups) all-purpose flour spooned and leveled
- 3 tbsp Dutch-processed cocoa powder
- 1 tsp espresso powder
- ½ tsp fine sea salt
- 170 g (¾ cup) unsalted butter softened
- 50 g (¼ cup) granulated sugar
- 100 g (½ cup) dark brown sugar packed
- 1 large egg room temperature
- 1 tsp pure vanilla extract
Chocolate Drizzle
- 84 g (3 oz) 70% dark chocolate chopped
Instructions
- Add the fennel seeds to a small pan and place the pan over medium heat. Move the seeds around frequently until they're golden and smell toasty, about 5-6 minutes.
- Transfer the toasted fennel seeds to a mortar and pestle. Lightly crush the seeds until fragrant.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, salt, and fennel seeds.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed for 2-3 minutes until light and creamy.
- Scrape down the bowl with a silicone spatula then mix in the egg and vanilla extract.
- Add the flour mixture and mix on low speed until just combined. Scrape down the bowl once more and mix for a few more seconds on low speed to ensure everything is well combined.
- Tip the dough out onto a clean surface and form it into a disk. Cut it in half then form the pieces into two 1 ½-inch (3.8 cm) thick logs. Wrap them with plastic wrap and place them upright in two tall glasses.* Chill in the fridge for at least 2 hours or overnight.
- A few minutes before the dough is done chilling, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Remove the dough from the fridge and cut the logs into ½-inch (1.25 cm) thick medallions.
- Place the cookies on the prepared baking sheet about 1 ½-inches (3.8 cm) apart and bake for 20-22 minutes until the edges of the cookies are set and the tops are matte/no longer glossy.
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely before adding the chocolate.
- For the chocolate drizzle, melt the dark chocolate in 20 seconds intervals in the microwave, stirring in between until melted. You can also use a double boiler.
- Drizzle the chocolate onto the cooled cookies and allow them to sit until the chocolate is set. You'll know it's set when it's no longer glossy and the tops are dry to the touch. If you want, you can pop them in the fridge for a few minutes to speed up the process.
Notes
- Placing the dough upright in a tall glass ensures that the cookies stay rounded and not flat on one side.
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