Rosemary chocolate chip cookies

Rosemary chocolate chip cookies

Based on 42 ratings

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
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
  • ¼ tsp 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!