Rosemary chocolate chip cookies

Based on 44 ratings
Julie

Julie

Editor-in-Chief

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
¼ tsp salt
egg
200 g dark chocolate
sea salt for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
333
Protein
4 g
Fat
15 g
Carb
45 g
  • Step 1/6

    Cut peel from lemon. Roughly chop rosemary.
    • ½ lemon
    • 7 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.
    • 150 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.
    • 250 g flour
    • 3 tsp baking powder
    • 100 g granulated sugar
    • 140 g brown sugar
    • 1 tsp vanilla extract
    • ¼ 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.
    • 200 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!