These crispy rosemary chocolate chip cookies are SO deliciously good dipped in a nice cold glass of milk. The subtly infused rosemary flavor and dark chocolate chips are pulled together with a light sprinkle of sea salt. Easy to make and delightfully addictive.
Can you bake with fresh rosemary?
Absolutely! Most of the time recipes call for rosemary in main course dishes with chicken or pasta, for example. However, you can (and definitely should) use rosemary in some baking recipes. Not only is it tasty but it is a great way to use up extra rosemary before it goes bad.
- Rosemary — Use fresh rosemary only for this recipe! Dried rosemary will not work and may taste kind of gross.
- Granulated Sugar — Since the rosemary flavor is infused into the sugar, this recipe won’t work as well with brown sugar as the rosemary flavor may not be as strong. Try not to substitute this for brown sugar.
- Sea Salt — Use sea salt, not regular salt! Sea salt has that distinctive taste that comes together really nicely in these cookies. You want sea salt cookies, not salty cookies.
- Dark Chocolate Chips — As mentioned below, aim to stick around 70% dark chocolate. I like to use chocolate chips because they are easy to mix in, but you can also cut up a dark chocolate bar into chunks instead.
What is the best dark chocolate for baking?
There is no one type of dark chocolate that is the best for baking. For this recipe, I use dark chocolate chips around 70% dark chocolate. However, you could also use a dark chocolate bar cut into chunks if you can’t find dark chocolate chips. Try to stick around 70% dark chocolate, unless you realllyyy love extra dark chocolate and don’t mind the slightly more bitter, less sweet taste.Print
These crispy rosemary chocolate chip cookies are SO deliciously good dipped in a nice cold glass of milk. Easy to make and delightfully addictive.
- 1 tbsp fresh rosemary
- 1 cup granulated sugar
- ⅔ cup butter
- 1 egg
- 2 cups all-purpose flour
- ½ tsp sea salt
- 1 tsp baking soda
- 1 cup dark chocolate chips
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- Add the rosemary and half of the granulated sugar to a food processor. Blend for about a minute, until the rosemary is finely minced.
- In a large bowl, add the rest of the granulated sugar to the blended rosemary sugar mixture. Add in the butter and cream together for about a minute, until light and fluffy.
- Beat in the egg until combined.
- In a medium bowl, mix the flour, sea salt and baking soda together.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips.
- Scoop the dough into 2 tbsp sized balls per cookie and lay them on the baking sheet, leaving room in between each one. If you want slightly smaller cookies, make each cookie 1 ½ tbsp.
- Bake for 10-15 minutes, or until the cookies have set around the edges but are still soft in the middle.
- Use only fresh, not dried, rosemary for these cookies
- Use sea salt, not regular salt.
- If you can’t find dark chocolate chips, you can cut up a dark chocolate bar into chunks instead.
- Category: Cookies
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 15.6g
- Sodium: 166mg
- Fat: 6.7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.2g
- Trans Fat: 0.2g
- Carbohydrates: 27.5g
- Fiber: 1g
- Protein: 2.3g
- Cholesterol: 20mg
Keywords: Easy, quick, simple, chocolate chips