Salted Rosemary Chocolate Cookies (Print Version)
# Ingredients:
01 -
200 g granulated sugar
02 -
0.5 teaspoon fresh rosemary, finely chopped
03 -
115 g unsalted butter
04 -
0.5 teaspoon pure vanilla extract
05 -
1 large egg
06 -
32 g unsweetened cocoa powder
07 -
125 g all-purpose flour
08 -
0.5 teaspoon baking soda
09 -
85 g chopped dark chocolate
10 -
1 teaspoon coarse sea salt, for finishing
# Instructions:
01 -
Combine granulated sugar and finely chopped rosemary in a small bowl, pressing together with your fingers until fragrant. Set aside.
02 -
In a medium bowl, beat unsalted butter until creamy. Add the rosemary sugar and whip for approximately 2 minutes until light and fluffy.
03 -
Add egg and vanilla extract to the butter mixture, mixing well until fully combined.
04 -
Sift in all-purpose flour, cocoa powder, and baking soda. Stir gently to blend. Fold in chopped dark chocolate until evenly distributed.
05 -
Line baking trays with parchment paper. Scoop heaped tablespoons of dough onto the trays, spacing each portion at least 5 cm apart.
06 -
Sprinkle each dough ball with coarse sea salt. Bake at 180°C for 12 minutes, until the edges are set and centers appear slightly under-baked.
07 -
Allow to cool on the tray before transferring to a wire rack. Serve once fully cooled.
# Notes:
01 -
For enhanced flavour, use freshly chopped rosemary and quality dark chocolate. The cookies will appear soft when taken from the oven but will firm up as they cool.