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A stack of rosemary chocolate chip cookies with a half eaten cookie in the foreground and a white vase in the background

Rosemary Chocolate Chip Cookies


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
  • 2/3 cup butter 
  • 1 egg 
  • 2 cups all-purpose flour 
  • 1/2 tsp sea salt
  • 1 tsp baking soda 
  • 1 cup dark chocolate chips


  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. Add the rosemary and half of the granulated sugar to a food processor. Blend for about a minute, until the rosemary is finely minced. 
  3. 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. 
  4. Beat in the egg until combined. 
  5. In a medium bowl, mix the flour, sea salt and baking soda together.
  6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. 
  7. Gently fold in the chocolate chips.
  8. 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 1/2 tbsp. 
  9. 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.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • 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