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1
Pre-heat the oven to 350 degrees
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2
In a microwave-safe container, melt the butter on high for 10-15 seconds.
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3
Stir in the 8 oz. of chocolate and return to the microwave 10 to 15 seconds at a time, stirring after each turn until smooth.
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4
Meanwhile, toast the slivered almonds and anise seeds together in one small pan until the almonds take a little color and the aroma is pleasant
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5
Let the chocolate and almond/anise seeds rest while you measure out the dry ingredients (cocoa, flour, baking powder, salt, and espresso powder) into a bowl and whisk with a fork or whisk to combine and set aside
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6
Turn out the melted chocolate into a mixing bowl, or the bowl of your standing mixer
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7
Measure in both of the sugars, and mix on a lower speed until well combined
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8
On a low speed, incorporate one egg at a time
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9
Add the vanilla extract and mix well
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10
Stop mixing, and add the combined dry ingredients all at once. Use a wooden spoon or spatula to combine the dry ingredients fully
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11
Finally, incorporate the almond, anise, chocolate chips, and cocoa nibs
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12
As you portion out the dough, you'll want to flatten the cookies slightly to somewhere between 3/4 and 1/2 of an inch.
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13
Bake on a parchment lined cookie sheet for 9 minutes, rotating the tray after 5 minutes for an even bake
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14
Remove to a wire rack and let cool before enjoying
