Rosemary chocolate chip cookies

Rosemary chocolate chip cookies

Based on 51 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

25 min

Baking

12 min

Resting

60 min

Ingredients

2Servings
41⅔ g
flour
lemon
1⅛ g
rosemary
25 g
butter
½ tsp
baking powder
16⅔ g
granulated sugar
23⅓ g
brown sugar
tsp
vanilla extract
tsp
salt
egg
33⅓ g
dark chocolate
sea salt for garnish
MetricImperial

Utensils

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

How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal333
Fat15 g
Protein4 g
Carb45 g
  • Step 1/6

    Cut peel from lemon. Roughly chop rosemary.
    • lemon
    • 1⅛ g 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.
    • 25 g 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.
    • 41⅔ g flour
    • ½ tsp baking powder
    • 16⅔ g granulated sugar
    • 23⅓ g brown sugar
    • tsp vanilla extract
    • tsp salt
    • 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.
    • 33⅓ g 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!

  • Enjoy your meal!

    Rosemary chocolate chip cookies

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