Go Back
–+ servings
These Rosemary Chocolate Chunk Cookies are perfectly chewy and sweet, with a hint of evergreen flavor from the rosemary

Rosemary Chocolate Chunk Cookies

Print Recipe
Rosemary and chocolate create a perfect evergreen like pairing in these Rosemary Chocolate Chunk Cookies! A perfect Christmas treat!
Course Baking
Cuisine American
Keyword baking, chocolate, chocolate chip cookies, chocolate chunk cookies, cookies, easy cookies, rosemary
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 24 cookies

Equipment

  • Stand mixer

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

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.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)