RECIPE
This double chocolate chip cookie is fudgy and soft. The fresh rosemary salt on top is a must and takes this cookie to the next level. The salt uses a combination of black flake salt as well as some regular Maldon salt. But using only Maldon salt is just as excellent. Flake salt on chocolate chip cookies is a must. If you haven’t tried chocolate and rosemary, this is a great gateway to the pairing prowess. Serve the cookie warm with the ice cream!
1 cup all-purpose flour
¾ cup dark cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup salted butter (1 stick/ 8 tablespoons), room temperature
½ cup sugar
¾ cup brown sugar
1 egg, beaten
2 teaspoons vanilla
1 ½ dark chocolate chips (semisweet/ 50-53%)
2 teaspoons finely chopped rosemary leaves
1 teaspoon Maldon salt
1 teaspoon black flake salt (sub more Maldon salt)
In a separate large and deep mixing bowl, beat together the butter and sugars with a hand mixer until light and fluffy, about 3-5 minutes. Add the egg and the vanilla and beat another 2-3 minutes until creamy.
Stir in the dry ingredients and either mix together by hand (preferred method at this stage) or use the hand mixer on low speed. Once the wet and dry ingredients are combined and mixed well, gently fold in the chocolate chips.
Since these cookies are super chocolaty and fudgy, it’s best to freeze them in “cookie dough balls” before baking. Using an ice cream scoop, scoop up some cookie dough, making round balls a little smaller than golf balls. Place them on a small baking sheet or plate and freeze.
Pre-heat oven to 375° F. Combine the rosemary and salt and set aside.
Place your cookie balls on a baking sheet lined with parchment paper. Bake the cookies for about 15-18 minutes. At about the 12-minute mark, sprinkle each cookie with some of the rosemary salt, making sure to get a little on all sections of the cookie. When the cookies are done, they will still seem quite soft when you remove them. Slide the parchment paper (and the cookies) onto a wire cooling rack or wooden cutting board, and cool for about 5 minutes.
Serve warm with a bowl of Jasmine Vanilla Cherry Ice Cream.
Once frozen, you can store the cookie dough balls in a Ziplock bag in the freezer to have on hand and bake off as desired.
More Seasonal recipes
RECIPE
This double chocolate chip cookie is fudgy and soft. The fresh rosemary salt on top is a must and takes this cookie to the next level. The salt uses a combination of black flake salt as well as some regular Maldon salt. But using only Maldon salt is just as excellent. Flake salt on chocolate chip cookies is a must. If you haven’t tried chocolate and rosemary, this is a great gateway to the pairing prowess. Serve the cookie warm with the ice cream!
1 cup all-purpose flour
¾ cup dark cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup salted butter (1 stick/ 8 tablespoons), room temperature
½ cup sugar
¾ cup brown sugar
1 egg, beaten
2 teaspoons vanilla
1 ½ dark chocolate chips (semisweet/ 50-53%)
2 teaspoons finely chopped rosemary leaves
1 teaspoon Maldon salt
1 teaspoon black flake salt (sub more Maldon salt)
In a separate large and deep mixing bowl, beat together the butter and sugars with a hand mixer until light and fluffy, about 3-5 minutes. Add the egg and the vanilla and beat another 2-3 minutes until creamy.
Stir in the dry ingredients and either mix together by hand (preferred method at this stage) or use the hand mixer on low speed. Once the wet and dry ingredients are combined and mixed well, gently fold in the chocolate chips.
Since these cookies are super chocolaty and fudgy, it’s best to freeze them in “cookie dough balls” before baking. Using an ice cream scoop, scoop up some cookie dough, making round balls a little smaller than golf balls. Place them on a small baking sheet or plate and freeze.
Pre-heat oven to 375° F. Combine the rosemary and salt and set aside.
Place your cookie balls on a baking sheet lined with parchment paper. Bake the cookies for about 15-18 minutes. At about the 12-minute mark, sprinkle each cookie with some of the rosemary salt, making sure to get a little on all sections of the cookie. When the cookies are done, they will still seem quite soft when you remove them. Slide the parchment paper (and the cookies) onto a wire cooling rack or wooden cutting board, and cool for about 5 minutes.
Serve warm with a bowl of Jasmine Vanilla Cherry Ice Cream.
Once frozen, you can store the cookie dough balls in a Ziplock bag in the freezer to have on hand and bake off as desired.
More Seasonal recipes
