BROWN BUTTER ROSEMARY SEA SALT CHOCOLATE CHIP COOKIES

BROWN BUTTER ROSEMARY SEA SALT CHOCOLATE CHIP COOKIES

Been on that rosemary kick lately. I wanted to make something new - something snacky, something savoury, something sweet. A cookie was what I was going to make. But what kind?

When my girlfriend, Ryley, told me she made some brown butter cookies I thought of making some brown butter-based cookies with rosemary. Adding some chocolate and sea salt to the mix and what was born was something that was so delicious that these cookies were demolished in my office within the day. Excuse the absurdly long title: brown butter rosemary sea salt chocolate chip cookies.

Something magical happens when you brown butter. It becomes nutty and toasted and an entire flavour eruption occurs - its absolutely dreamy. It really elevates any type of cookie and it takes it to the next level. Suddenly, it just seems gourmet.

To be honest, I had forgotten to bring butter to room temperature. The combination of nutty brown butter, earthy rosemary, sea salt and chocolate is absolutely divine. I can’t wait to make more of these.

BROWN BUTTER ROSEMARY SEA SALT CHOCOLATE CHIP COOKIES - makes 1 1/2 dozen (adapted from All Purpose Flour Child)

• 1/2 cup butter

• 1/4 cup fresh rosemary chopped

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 free range egg

• 1/2 tsp madagascar bourbon vanilla extract

• 1 1/4 cup all-purpose flour

• 1 tsp baking soda

• 4 oz. semi-sweet chocolate chunks, roughly chopped

• fleur de sel

1. In a small saucepan, heat the butter over medium-high heat until butter is melted. Stir occasionally and keep watch as to not burn the butter. Brown the butter until it becomes fragrant and small brown solids began to appear. This should take about 6 - 8 minutes. During this time, add in the rosemary and remove from heat. Let the butter and rosemary mixture cool down - it should not be hot.

2. Preheat the oven to 350F and prepare two baking sheets with Silpat mats or another non-stick surface. Once the butter and rosemary mixture has cooled, transfer to your stand mixer and starting creaming it together with the sugars. Add in the egg and vanilla until the batter is well-incorporated. Gradually add in your dry ingredients (flour and baking soda) over medium speed and fold in the chocolate chunks. Refrigerate for a minimum of 30 minutes.

3. Scoop with a small ice cream scoop (I use #50 to make mini cookies) and sprinkle with flour de sel. Bake for 8 - 10 minutes. The edges should be browned but the insides will be nice and chewy.