Salted Rosemary Chocolate Cookies

Salted rosemary and chocolate cookies offer a perfect blend of sweet and savory, with floral rosemary lifting the richness of bittersweet cocoa. These cookies are a surprising treat when you want something a little more grown-up than the standard chocolate chip, and they come together easily—no fancy equipment required. The first bite always makes me think of cozy evenings at home with a mug of strong tea.

The first time I tried these, I brought them to a book club and everyone was begging for the recipe. Since then they have become my go-to for last minute gatherings.

Ingredients

• Sugar: Adds sweetness and helps make the texture tender. Use regular granulated sugar for the best results
• Finely chopped rosemary: Brings an aromatic herbal note. Look for fresh rosemary with soft green needles and no brown spots
• Butter: Provides richness and that classic cookie flavor. Use high-quality unsalted butter for control over salt
• Vanilla: Balances and complements the chocolate. Use real vanilla extract if possible for depth of flavor
• Egg: Binds the ingredients and gives the cookies a chewy texture. Use a room temperature egg for best incorporation
• Cocoa powder: Supplies deep chocolate flavor. Choose a high quality unsweetened variety for intense color
• All-purpose flour: Gives the cookies structure. Sift before using for the best texture
• Baking soda: Helps them spread slightly and stay tender
• Chocolate: Chopped chocolate melts into pools throughout the dough. Use dark or semisweet and chop your own for melty pockets
• Salt for decorating: Sprinkled on top for a finishing touch that wakes up all the flavors. Try using flaky sea salt

Step-by-Step Instructions

Infuse the Sugar:

Combine sugar and finely chopped rosemary in a small bowl. Rub them together with your fingertips for at least a minute so the sugar absorbs the rosemary oils. This step unlocks the cookie’s unique flavor

Cream the Butter:

Beat the butter in a medium bowl until creamy and smooth. Work it with a wooden spoon or hand mixer for about a minute so it becomes light and pale

Add Sugar and Whip:

Add the infused sugar to the butter. Whip together vigorously for about two minutes. The mixture should look light and fluffy and you should not see streaks of butter

Mix in Egg and Vanilla:

Crack the egg into the bowl and pour in the vanilla. Beat gently until fully combined and smooth with no streaks of yolk showing

Sift in Dry Ingredients:

Place a fine strainer over the bowl and sift in cocoa powder all-purpose flour and baking soda. Stir the mixture slowly with a spatula to combine evenly—do not overmix

Fold in Chocolate:

Add chopped chocolate and fold through so the pieces are distributed but do not break or melt

Shape the Cookies:

With a small spoon or cookie scoop, portion out dough onto parchment-lined baking trays. Make sure each mound has space and is at least two inches from the next

Sprinkle Salt:

Sprinkle each cookie mound generously with decorating salt. Press gently so a few flakes adhere to the surface but do not flatten the dough

Bake:

Slide trays into the oven and bake at three hundred fifty degrees for about twelve minutes. The cookies should look set at the edges but slightly soft in the center

Cool and Enjoy:

Remove trays from the oven and let cookies cool until firm enough to handle. The texture will improve as they rest and the flavors will deepen as the chocolate sets

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The rosemary is my favorite twist because it takes a familiar cookie and makes it something special. I love how the kitchen smells as they bake with hints of pine and chocolate, reminding me of my grandmother’s herb garden.

Storage Tips

These cookies keep well in an airtight container for up to five days at room temperature. For longer storage, freeze cooled cookies in a zip-top bag for up to two months. If you want that just-baked taste, rewarm in a low oven for a few minutes. Unbaked dough can also be scooped and frozen, then baked straight from the freezer. I often bake half the batch and freeze the rest, so fresh cookies are always just minutes away.

Ingredient Substitutions

If you are out of fresh rosemary, dried rosemary can be used in a pinch but it is more potent so use half the amount. No chopped chocolate on hand? Chocolate chips work, though chopped chocolate melts more evenly. Coconut oil can stand in for butter if you need a dairy-free option, but you will miss that classic buttery note. For a gluten-free version, a cup-for-cup all-purpose gluten free flour blend will deliver the closest match in texture. Vanilla paste is a nice upgrade if you have it.

Serving Suggestions

Salted rosemary chocolate cookies pair beautifully with dark roast coffee or black tea. I sometimes sandwich a scoop of vanilla ice cream between two cookies for an easy winter dessert. For a dinner party, serve these cookies alongside a fruit platter or as a finish to a cheese board. A little whipped cream or mascarpone dip on the side is never a bad idea.

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These cookies are a simple way to impress guests or elevate your afternoon snack time with minimal effort.

Frequently Asked Questions

→ Why include rosemary in chocolate cookies?

Rosemary adds an earthy, aromatic flavor that complements chocolate's richness, creating a complex taste profile.

→ How does sea salt enhance the cookies?

Sea salt highlights both the sweetness and chocolate depth, providing a savory counterpoint that elevates every bite.

→ Can fresh rosemary be replaced with dried?

Fresh rosemary is recommended for its vibrant flavor, but dried can be used in smaller amounts for a subtler note.

→ What chocolate works best for these cookies?

Chopped dark or semi-sweet chocolate melts into pockets, providing intense flavor and texture in every cookie.

→ Why under-bake the cookies slightly?

Removing cookies when slightly underdone ensures a chewy texture and prevents dryness after cooling.