Chocolate Anise Cookies with Dried Cherries

Chocolate Anise Cookies with Dried Cherries

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"These gourmet chocolate cookies flavored with crushed anise seeds are full of chocolate chips and dried tart cherries."
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42 m servings 84 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pre-heat oven to 350 degrees. In a microwave safe container, melt 1/4 cup semi-sweet chocolate on 50% power. In a small bowl combine instant coffee and hot water. Stir to dissolve granules by mixing with a small spoon. Set aside. Place anise seeds in a small Ziploc bag, and with a heavy bottomed pan, gently pound to break up and slightly crush the seeds--this will help to release the natural oils and make the seeds more aromatic.
  2. In a mixing bowl combine butter, flour, baking powder, salt, sugar, and anise. Beat on medium low speed for 1 minute until mixture resembles a course crumb. Add egg and coffee mixture and beat on low speed to combine. Add melted chocolate and mix on low (making sure to stop the mixer and scrape the sides and bottom of the bowl). Add 1/2 cup chocolate chips and cherries and mix again. Chill dough in freezer for 15-20 minutes until firm or refrigerate for an hour.
  3. Scoop 1 tablespoon portions of dough and roll into a ball. Dough will be slightly sticky. Chill dough again for at least 10 minutes.
  4. Put both sugar in two separate plates or shallow bowls. Place each cookie in granulated sugar and roll to coat all sides. Then place cookie in confectioners sugar and roll to coat. Place on a greased cookie sheet and repeat with remaining cookies.
  5. Bake for 5-6 minutes - Rotate tray and bake for an additional 2 minutes being careful not to over bake. Cookie will be chewy on the edges but soft on the inside.
  6. Let cool completely.


  • * You can substitute 1 teaspoon brewed coffee for the teaspoon of instant coffee granules and 1/2 teaspoon hot water.
  • Cook's Notes: The baking time of 5-6 minutes is if the dough is chilled properly as instructed and then baked. The baking time would be less if the dough was warm when it went into the oven. If the cookie is over baked it will be dry all the way through.
  • Depending on the time of year you can substitute the cherries for other dried fruits that would work well in this recipe: dried apricots, cranberries, strawberries, blueberries.



I wondered how these would turn out with only 1/2 cup flour. They tasted pretty good, however I thought it was not worth the effort to make these, I only got 20 cookies. The dough had to be ch...

I made these for a family function. Did not turn out at all like the picture shown, and I followed the instruction that were not that difficult. I am a savvy baker, and the mix of ingredients ...