250 g of soft butter
150 g cane sugar
1 tsp. salt
340g plain flour
1 tsp. baking powder
1 vanilla pod
1 tsp. ground anise
1 tsp. boiling water
200 g dark chocolate of good quality.
Wisk butter, sugar, cane sugar, and salt together until you have a firm mass. Add eggs one at a time, and stir them well into the dough. Split the vanilla pod and take out the seeds, mix with flour and spices and add little by little and mix well.
Pour the baking powder into the boiling water and add to the dough. Chop the chocolate coarsely and mix into the dough. Wrap the dough in a plastic bag and let it rest in refrigerator for at least 2 hours – preferably overnight.
Line 2 baking sheets with baking paper. Divide the dough into 12 portions, about as a ping pong ball in size, and place them on the baking paper with good space between them, going be round when the dough flowing out.
Bake the cookies at 175 ° C for 14 min., Until golden around the edges, and then take the cookies out and let them cool on a wire rack with baking paper.
Cookies can easily be made a few days before you need them and store in a tightly sealed cake tin, where they can stay crisp in 10-14 days.
Cookies can be served with a cup of coffee or dessert with a good ball vanilla ice cream.