Rosemary chocolate chip cookies

Rosemary chocolate chip cookies

Based on 51 ratings
In app
Team

Team

Editorial Team at Kitchen Stories

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

Ingredients

2Servings
MetricImperial
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

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

Utensils

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

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

How-To Videos

See all
how-to-chop-chocolate

How to chop chocolate

how-to-chop-herbs

How to chop herbs

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!