Black Licorice Dark Chocolate Cookies

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Black Licorice and dark chocolate might seem like a dubious combination but it really works. The two strong flavors work in tandem to deliver a rich, serious cookie. The Black Jelly Bean Maple and ground anise give a one-two licorice punch that harmonize beautifully with the dark chocolate. To make ground anise, take whole star anise and put one or two in a spice grinder and pulse until it is a powder. If you are making these for a licorice doubter, leave it out and just have the Black Jelly Bean Maple for a subtler approach. I would bet that the recipient would still really like the complex flavor but not be able to put her finger on why. 


Chewy Black Licorice Brownie Cookies*


7 oz dark chocolate

2 Tbsp Runamok Black Jelly Bean Spiced Maple

2 tsp vanilla

1 stick (½ cup) butter

2 eggs

¾ cup white sugar

½ cup brown sugar

1 cup flour

3 Tbsp dark cocoa

1 tsp baking powder

2 tsp ground anise

¼ tsp salt

Additional kosher or flaky salt for tops


Preheat oven to 375° F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Place chocolate, Black Jelly Bean Maple, and vanilla in a medium bowl. 

Heat the butter in a small pot and cook for about 4 minutes, stirring frequently, until butter begins to brown and smell nutty. Immediately pour over chocolate mixture and stir until completely melted. Set aside.

With a standing mixer or hand held beater, whisk the eggs and both sugars in the bowl. Beat on high speed for 7 minutes until eggs are pale and ribbony. Meanwhile, sift together flour, cocoa powder, baking powder, anise, and salt. Set aside.

Reduce mixer speed to low and slowly add melted chocolate mixture. Once combined, add dry ingredients and mix until just incorporated. If the batter is too loose, chill it for 10 minutes in the refrigerator.

Using a tablespoon, portion batter onto prepared trays leaving two inches between each. Sprinkle tops with flaky or kosher salt and bake until puffed and crackly, about 10 minutes. Remove from oven and let cool.


*Adapted from a recipe from Food52, who adapted it from Jesse Szewczyk.