Chocolate Anise w Gingered Pears
Yields Approx 24 1.5 oz cookies
2 1/4 cups flour
1/4 cup cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of crystallized ginger
1 cup of butter
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 tablespoon of vanilla
1 tablespoon of Anise
1 cup of Chocolate Chips
2 pears cut thinly
1/2 teaspoon of ginger
Set oven temperature at 350 degrees
In a standup mixer whip butter until smooth. Add in eggs, sugars, and vanilla. Make sure to take a moment to scrap the sides of the bowl ensuring liquids are well combined. Place 1 tablespoon of Anise in liquid mixture and combine for 1 minute or until blended.
Combine flour, cocoa powder, salt, and baking soda in a separate bowl and mix. Once dry ingredients are mixed pour into standup mixer and beat on a low speed until dough is just combined. Add in the crystallized ginger and chocolate chips and mix for 1 more minute or until dough is streaky. Do not over mix.
I use a dehydrator for all my fruits and vegetables. If you have one then thinly slice your pears and lightly dust with ginger, add to dehydrator at 145 degrees for 5-6 hrs. If you need to use your oven then place fruit on a non-stick pan and place in oven keeping door ajar (turn fan on for air flow). Set temperature to lowest possible temp and bake. Dehydration time maybe less so make sure to keep an eye out after hour 3.
Now that your dough is blended and ready to bake, place 1.5 inch balls on a non-stick pan and garnish with the dried pears and bake for 10-12 mins. Enjoy!