Rosemary Chocolate Chunk Cookies
Rosemary Chocolate Chunk Cookies – they’re like Christmas in your mouth! These Rosemary Chocolate Chunk Cookies feature chunks of ultra-rich chocolate, flaky sea salt, and of course the star of the show – fresh aromatic rosemary! The addition of the rosemary to your typical chocolate chunk cookies creates a almost evergreen-like flavor, making it a perfect treat for Christmas and the entire winter season!
‘RUBBING’ THE Rosemary
You may notice in the instructions that it says to rub the chopped rosemary with the white sugar. The reason for doing this is because it maximizes the rosemary flavor! The flavor and fragrance of rosemary is in it’s essential oils, and we can release those oils through an abrasive action, such as rubbing. Sugar’s grainy, uneven texture is perfect for this! After chopping the rosemary, add the white sugar to it, and then using your hands, rub the rosemary with the sugar. When it is properly rubbed, the sugar very fragrant with rosemary scent!
HOW TO MAKE Rosemary Chocolate chunk COOKIES?
Making these Rosemary Chocolate Chunk Cookies is pretty straight forward, especially if you’ve made cookies before! Start by rubbing the chopped rosemary with the white sugar. Rub until the sugar/rosemary mixture becomes very fragrant. Next, beat the butter, brown sugar, and rosemary-rubbed white sugar together, for around 3 or so minutes. When finished, it should look light and fluffy, and be about doubled in volume. Next, add in the eggs, the extra yolk, and the vanilla. Beat this on high for another 2 minutes. Then, add in the dry ingredients – salt, baking soda, and of course the flour. I find it’s best to weigh the flour. Too much or too little flour can really throw the texture of the cookie off, so I find weighing it ensures the perfect amount time in and time out! Beat the dry ingredients in until they are just combined. Then simply add your chopped chocolate, fold it in, scoop out your Rosemary Chocolate Chunk Cookies onto a parchment lined baking sheet, and then rest the cookies for 30 minutes before baking!
RESTING THE Rosemary Chocolate Chip Cookies COOKIES
I know that it is so tempting to just throw the cookies into the oven when we are done mixing – I mean who wants to wait? But it truly is crucial to the cookies to give them a short little 30 minute resting period. Allowing the cookie dough to rest has many advantages. The first is that it allows the fats in the dough to solidify and cool. This means that when they enter the oven they are going to spread out WAY less! This will allow the cookie to retain its shape and chewy texture. Furthermore, allowing the dough to rest also gives the sugar and flour a chance to absorb any free floating liquid in the dough. This leads to a more uniform cookie, but also controls spread too (Think more free floating liquid = runnier dough = more spreading)! Chilling the dough also slightly dehydrates the dough, thereby concentrating the flavors in the cookie a bit as well.
What Type of Chocolate?
As these are Rosemary Chocolate Chunk Cookies, the best kind of chocolate to use is actually roughly chopped semi-sweet chocolate bars! Coarsely chopped chocolate gives those wonderful pools and streaks of chocolate throughout your cookie. However, if you do not have a chocolate bar on hand or just wish to use regular chocolate chips, go for it! Using regular chocolate chips won’t have an impact flavor-wise on these Rosemary Chocolate Chunk Cookies.
Get the Recipe: Rosemary Chocolate Chunk Cookies
Ingredients
- 1 tbsp Finely Chopped Fresh Rosemary
- ½ cup White Sugar
- 2 ½ cups (300 g) All Purpose Flour, , measured correctly †
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter,, at room temperature
- 1 cup Dark Brown Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla
- 8 oz Semi-Sweet Chocolate Bar,, roughly chopped
Equipment
- Stand mixer
Instructions
- In a medium bowl, add the ½ cup of white sugar and chopped rosemary, then rub together the sugar and chopped rosemary until the sugar is very fragrant. Set aside.
- In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
- In a stand mixer (fitted with the paddle attachment), add the butter, brown sugar, and rosemary-rubbed white sugar, and beat for 3 minutes, it should look light and fluffy, and doubled in volume
- In a separate bowl, whisk together the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chopped chocolate, and fold with a spatula until well dispersed.
- Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don’t skip, see above!)
- Preheat oven to 350°F.
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 6-8 per sheet). Place into the oven and bake for 11-13 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
In the instructions it says “then rub together the sugar and zest until the sugar is very fragrant.” Do you mean to use yest as a verb, or do you mean lemon zest? There is no mention of lemon anywhere else.
Yes, sorry it was just a mistype! It’s corrected now. Thanks!
These were very easy to make and delicious!
So glad you enjoyed!
Reduced the chocolate by about a third, added extra rosemary and toasted pecans for added oomph – would highly recommend!
Holy moly were these ever a hit at my house! I know they are officially a holiday recipe but we found the taste of rosemary works very well in the summer heat too!
The flavor of these cookies was great, but anyone using the buttons to scale the recipe, please me mindful of that fact that it will only double the imperial measurements and not the metric measurement on the flour. My husband measures all of his ingredients by weight when he can, as he normally bakes bread and pizza dough. Needless to say his first batch of cookies spread across the entire pan and came out quite greasy. We were able to add more flour and get them back on track. Thank you!