I took my son and a friend of his to the carnival that we had seen set up in the mall parking lot. They were both incredibly enthusiastic about the rides and went on each of the more daring ones too many times to count. Following a funnel cake and one last spin, it was time to go home – where I was able to enjoy a cookie and a cup of tea.
CORNMEAL CHOCOLATE CHUNK COOKIES WITH RAISINS AND FENNEL SEEDS
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1 tablespoon fennel seeds, toasted and finely ground
1 cup flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup golden raisins
5 ounces coarsely chopped milk chocolate
Heat oven to 350F.
In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder and salt and beat just until combined. Stir in raisins and chocolate.
Scoop tablespoons of dough onto parchment-lined baking sheets, about 2 inches apart. Bake until edges are golden, about 15 minutes. Let cool on sheets on wire racks.
Recipe adapted from Martha Stewart