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Salted Rosemary Chocolate Chip Cookies

December 10, 2020
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I’ve been saving this recipe for just the right time. This is my favorite recipe I’ve ever created. No joke. 

I got the idea for this recipe when I went to a coffee shop near my school and they had jumbo rosemary chocolate chip cookies. Saying that “I died and went to heaven,” is an understatement. 

The cookies were soft,  gooey in the center, and perfectly salted. I was determined to recreate them. Not just because they cost me $3.50 a piece (worth it, by the way) but because I wanted to eat them all day long. So that’s just what I did. 

These cookies are just as gooey in the center and the coarse sea salt adds the perfect touch. 

Salted Rosemary Chocolate Chip Cookies
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 12 large cookies
 
These cookies are pure perfection! They're soft in the center, fragrant, and perfectly salted.
Ingredients
  • 1 Tablespoon finely chopped rosemary
  • 1 and ½ cup coconut sugar (or sub brown sugar)
  • 2 and ½ cups all-purpose flour
  • 1 cup coconut oil, softened
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt, plus more for topping
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees. and line a baking sheet with parchment paper.
  2. Finely chop rosemary.
  3. In a medium mixing bowl, rub the chopped rosemary into coconut sugar with hands, until fragrant.
  4. In an electric mixer, add softened coconut oil and coconut sugar and mix on medium-speed until combined. Scrape sides as needed.
  5. Add eggs, baking soda, coarse salt, and vanilla. Mix on medium-speed until combined.
  6. Mix in flour slowly on low-speed. Scrape sides as needed.
  7. Remove bowl from mixer and fold in chocolate chips.
  8. Roll 3-inch balls of dough and evenly place on lined baking sheet, 9 cookies at a time. Flatten slightly with hands.
  9. Bake for 12-16 minutes, or until firm to touch.
  10. Sprinkle with coarse sea salt right after removing from oven.
  11. Store in an air-tight container at room temperature for up to 7 days.

 

 

2 Comments
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Betsy Heinitz
Betsy Heinitz
December 11, 2020 1:27 pm

What a different idea. I can’t wait to try this recipe.

Ella
Ella
Ella
December 12, 2020 3:39 pm
Reply to  Betsy Heinitz

Thank you! Yeah, definitely let me know what you think.