CHOCOLATE, ROSEMARY AND SEA SALT COOKIES

Chocolate, rosemary and sea salt cookies

CHOCOLATE, ROSEMARY AND SEA SALT COOKIES

I haven’t made these cookies in a while. They are pretty iconic and if you’ve ever been to Vancouver you must pick one up from Beacoup Bakery (along with their croissants!). I still have a shit ton of rosemary to go through so you'd best believe there will be more rosemary recipes comin’ in hot.

So these cookies… Fudgy, earthy, salty. They’re rich. They almost remind me of cookie brownies. It’s a perfect balance of salty and sweet…and not to mention indulgent. There are a few components to these cookie but don’t let that turn you off. The end result is truly rewarding and makes for a well-deserved snack or gift.

CHOCOLATE, ROSEMARY AND SEA SALT COOKIES - makes 1.5 dozen cookies (adapted from Jackie Kai Ellis)

  • ¼ cup butter, softened

  • ¼ cup granulated sugar

  • 2/3 cup turbinado sugar

  • 2 eggs

  • 1 tsp Madagascar bourbon vanilla extract

  • 4 oz. dark chocolate, chopped

  • ¼ cup fresh rosemary, chopped

  • ¼ cup dutch-processed cocoa powder

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1 tsp espresso powder

  • 1 oz. semi-sweet chocolate, chopped

  • fleur de sel

  • fresh rosemary

  1. In a double boiler (or in the microwave), melt the dark chocolate. While the chocolate is melting, cream the butter and sugars together in a stand mixer or electric beater. Gradually add in each egg, vanilla and melted chocolate and beat until well-incorporated.

  2. Slowly add in the dry ingredients until is well-mixed. Fold in the chocolate chunks (can add more in if you’re a chocolate lover!) – do not over mix. Cover with plastic wrap and place in the fridge for atleast 1 hour.

  3. Preheat the oven to 350F and line two baking sheets with Silpat or another non-stick cover. Using a cookie scoop, scoop the cookie dough onto the baking sheet, leaving atlest 2” inbetween each cookie. Slightly flatten and sprinkle with sea salt. Bake 8 – 10 minutes – cookies should be slightly underdone in the center. Sprinkle with rosemary once they come out of the oven. Serve warm or when cooled down with a tall glass of milk.

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