Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cornmeal Chocolate-Chunk Cookies with Raisins and Fennel Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 15 mins Yield: 3 dozen Ingredients 1 ½ sticks unsalted butter, room temperature 1 cup sugar 1 tablespoon fennel seeds, toasted and finely ground 1 large egg 1 cup all-purpose flour ⅔ cup medium-grind yellow cornmeal 1 teaspoon baking powder ¾ teaspoon coarse salt ¾ cup golden raisins 5 ounces coarsely chopped milk chocolate (1 ¼ cups) Directions Preheat oven to 350 degrees. 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 heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days. Bryan Gardner Rate it Print