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.
Psst… there’s more where this came fromdelivered straight to your inbox, click to sign up