Rosemary chocolate chip cookies

Rosemary chocolate chip cookies

35 ratings

Andreas, developer


„The rosemary and lemon notes in these cookies are subtle, but totally delicious!“

Difficulty

Easy 👌
25
min.
Preparation
12
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
250 g
flour
½
lemon
7 g
rosemary
150 g
butter
3 tsp
baking powder
100 g
granulated sugar
140 g
brown sugar
1 tsp
vanilla extract
1 pinch
salt
1
egg
200 g
dark chocolate
sea salt for garnish
Metric
Imperial
  • 250 g flour
  • ½  lemon
  • 7 g rosemary
  • 150 g butter
  • 3 tsp baking powder
  • 100 g granulated sugar
  • 140 g brown sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1  egg
  • 200 g dark chocolate
  • sea salt for garnish

Utensils

  • baking sheet
  • oven
  • small saucepan
  • parchment paper
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters

Enjoy with

London fog
The hints of citrus and rosemary in these cookies harmonize well with this black tea latte.

Nutrition per serving

Cal
333
Protein
4g
Fat
15g
Carb
45g

Step 1/6

Cut peel from lemon. Roughly chop rosemary.
  • ½ lemon
  • 7 rosemary
  • cutting board
  • knife

Cut peel from lemon. Roughly chop rosemary.

Step 2/6

Melt butter in a small saucepan over medium heat. Add lemon peel and rosemary, bring to a boil, and then remove from heat and allow to cool for approx. 8 – 10 min. Discard lemon peel.
  • 150 butter
  • small saucepan

Melt butter in a small saucepan over medium heat. Add lemon peel and rosemary, bring to a boil, and then remove from heat and allow to cool for approx. 8 – 10 min. Discard lemon peel.

Step 3/6

Add flour, baking powder, sugar, and brown sugar to a stand mixer. Beat for approx. 1 – 2 min. until well mixed. Now, add vanilla extract, salt, butter, and egg. Beat for another 2 – 3 min. until well mixed.
  • 250 flour
  • 3 tsp baking powder
  • 100 granulated sugar
  • 140 brown sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 egg
  • stand mixer or hand mixer with beaters

Add flour, baking powder, sugar, and brown sugar to a stand mixer. Beat for approx. 1 – 2 min. until well mixed. Now, add vanilla extract, salt, butter, and egg. Beat for another 2 – 3 min. until well mixed.

Step 4/6

Roughly chop chocolate. Add to stand mixer and beat for approx. 1 – 2 min. until well incorporated. Cover dough and transfer to fridge for at least 1 hour.
  • 200 dark chocolate
  • cutting board
  • knife

Roughly chop chocolate. Add to stand mixer and beat for approx. 1 – 2 min. until well incorporated. Cover dough and transfer to fridge for at least 1 hour.

Step 5/6

Preheat oven to 200°C/390°F. Line a baking sheet with parchment paper. Spoon dough into balls, approx. 1 tbsp in size, onto baking sheet, taking care to leave enough space between each.
  • baking sheet
  • oven
  • parchment paper

Preheat oven to 200°C/390°F. Line a baking sheet with parchment paper. Spoon dough into balls, approx. 1 tbsp in size, onto baking sheet, taking care to leave enough space between each.

Step 6/6

Sprinkle sea salt on top of each cookie. Bake in a preheated oven at 200°C/390°F for approx. 8 – 12 min. Enjoy!
  • sea salt for garnish

Sprinkle sea salt on top of each cookie. Bake in a preheated oven at 200°C/390°F for approx. 8 – 12 min. Enjoy!