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
- 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 1/2 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