DOUBLE CHOCOLATE FENNEL-BUCKWHEAT CRINKLE COOKIES
Makes: 16 cookies
■ 1 to 1 1/2 tsp (5 to 7.5 ml) fennel seeds
■ 8 oz (225 g) 70% cocoa chocolate, coarsely chopped, divided
■ 1/4 cup (55 g) unsalted butter or dairy-free butter
■ 3 tbsp (45 ml) almond butter
■ 2 large eggs
■ 1 cup (200 g) light brown sugar
■ 2 tsp (10 ml) vanilla extract
■ 3/4 cup (105 g) light buckwheat flour
■ 3 tbsp (45 ml) unsweetened cocoa powder
■ 1/2 tsp (2.5 ml) baking soda
■ 1/2 tsp (2.5 ml) kosher salt
1. Preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
2. Crush the fennel seeds to a powder in a mortar and pestle or clean coffee grinder.
3. Fill a medium saucepan one-quarter full with water and bring to a simmer over medium-high heat. In a large heatproof bowl, combine the fennel, 7 oz (200 g) of the chocolate, butter and almond butter, and place over the simmering water. Stir until the chocolate is nearly all melted, then remove from the heat. The residual heat will continue melting the chocolate.
4. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar and vanilla, and beat on high speed until the eggs are pale and very thick, about 5 minutes. Pour in the melted chocolate and beat on medium speed until thick, about 1 minute.
5. In a small bowl, stir together the buckwheat flour, cocoa powder, baking soda and salt. Fold this into the batter using a spatula.
6. Scoop 1 1/2-tbsp (22.5-ml) mounds of dough onto each baking sheet, leaving 2 inches (5 cm) of space between. Lightly press small pieces of the remaining ounce (25 g) of chocolate into the top of each cookie.
7. Bake for 8-9 minutes, until the edges of the cookies are crispy but the centres are soft. Be careful not to overbake. They might look a little underdone, but they will set while cooling. Cool on the pan for 10 minutes, or until you are able to pick up the cookies without them falling apart. They will keep for 3 days in an airtight container.