Rosemary Chocolate Chip Cookies
chocolate chip cookie with a variety of chocolate, and fresh rosemary, and topped with flakes of sea salt for a delicious flavor combination.
Servings: 36 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1/2 cup 60% Ghirardelli chocolate chips
- 1/2 cup Hershey's special dark chocolate chips
- 1 cup finely diced walnuts
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon sea salt flakes I use molden sea salt for the tops of cookies
Instructions
- Preheat the oven to 375° F.
- IN the bowl of a mixer beat butter, granulated sugar, brown sugar, and vanilla extract until light and creamy.
- Add in eggs and mix well.
- Add in flour, baking soda, and salt, and mix to combine.
- Stir in most of the chocolate chips (reserving some if you want to see chocolate on the tops of the cookies.
- Add in the nuts and most of the rosemary, and reserve a teaspoon for tops.
- Use a 2 tablespoon scoop and place the dough onto parchment-lined baking sheets, place some chips, and rosemary on top of each cookie.
- Bake for 9 to 10 minutes or until the edges are golden brown.
- Add the sea salt flakes now, when the cookies just come out of the oven.
- Allow the cookies to cool and set up before serving, warm cookies are good to serve.