Spicy Rosemary Chocolate Chip Cookies

These spicy rosemary chocolate chip cookies are bursting with herb flavor, a hint of spice, dipped in dark chocolate and finished with sea salt.

I’ve hated my refrigerator from the day we moved in to this house. Every dumb inch of it’s side by side stainless steel-ness has bothered me. From the water line that constantly freezes and unfreezes whenever it feels like messing with my 100 ounce daily water consumption needs to the fact that you can’t fit a baking sheet in either the refrigerator OR freezer section unless it’s the smallest one I own and I spend 10 minutes rearranging things to the dying moans it sometimes makes when it wants to tease us into thinking it’s on it’s last leg (yes, I would’ve been happy about that).

Rosemary cayenne chocolate chip cookies

So, we bought a new one yesterday.

Cayenne rosemary dark chocolate chip cookies

But, not wanting to go out without a bang, of course this one gave me one last slap in the face as I tried to get the chocolate on these cookies to set and stuck the cooling rack in the fridge. After the aforementioned 1o minutes of rearranging and playing fridge Jenga with everything else so I could fit the rack of cookies on the shelf, an ill-placed container of yogurt fell down smack on top of rack getting chocolate everywhere and flipping cookies over with it’s weight.

Spicy dark chocolate rosemary cookies

So peace out Mr. GE piece of crap. You and your side by side doors won’t be missed, by me or by these spicy rosemary chocolate chip cookies.

Serves 1     adjust servings

Spicy rosemary chocolate chip cookies

Cook Time 8 min Prep Time
Preparation 1 hr, 10 Cook Time
Total Time 8 mins Total Time


For the cookies

  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup brown sugar
  • 6 tablespoons softened butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup gluten free baking flour (or all purpose flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped dark chocolate

For the chocolate dip

  • 3/4 cup dark chocolate chips
  • 1 1/2 teaspoons coconut oil
  • coarse sea salt


    For the cookies

    1. Combine the brown sugar and rosemary in the bowl of a stand mixer and rub together with your fingers.
    2. Add the butter, maple syrup, vanilla and mix until incorporated.
    3. Add the egg and mix again.
    4. Combine the flour, baking powder, soda, salt and cayenne in a bowl.
    5. With the mixer running, slowly add the flour mixture and mix until fully incorporated.
    6. Turn the mixer off and fold in the chopped chocolate with a spatula until combined.
    7. Refrigerate the dough for 1 hour.
    8. Preheat oven to 375 degrees.
    9. Roll dough into 1-1 1/2 tablespoon balls in your hands, place on a parchment or silpat lined baking sheet and press down gently to slightly flatten.
    10. Bake for about 8 minutes until the edges are just starting to turn golden. The cookies will appear undercooked but will firm up once out of the oven.
    11. Let them cool for a few minutes before transferring to a wire rack to cool completely.

    For the chocolate dip

    1. Combine the chocolate chips and coconut oil and microwave until melted. Stir thoroughly.
    2. Dip the cooled cookies in the chocolate and sprinkle with the coarse sea salt.
    3. Let them rest to set before eating.


      1. Running to the Kitchen Post author

        Haha, I feel the same about our dishwasher too! And we actually *almost* bought that last night as well but refrained. I’m making a strong push for it though once the black Friday sales roll around in a few months. Right now it sounds like an airplane is taking off in my kitchen when that thing is running!

    1. Eileen

      What an exciting combination! I’ve never had rosemary in any cookie besides a simple shortbread — can’t wait to try it with chocolate!

    2. Eric Gross

      Personally I always thought the refrigerator section should be smaller than the freezer. You know? Encourage consuming the foods that will go all rotten faster, and allowing for bulk purchase of things that can last longer.

      Effing delicious, by the way, the cookies as well as the writing.

        1. Eric Gross

          Apparently I am not alone in this idea. Although currently out of stock, I did find this little gem. And it will blend in with all of my other stamped steel diamond plated appliances.

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    4. Allie

      Oh man, yum. I’ve had rosemary olive oil cookies once before and I thought they were so unique and delicious but never thought of making them with chocolate. You’re brilliant! Haha, definitely saving this recipe.

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    7. SeattleDee

      OMG, this recipe just hit the must-try list for the weekend. I’m mad about chocolate and chilies, and have a giant rosemary plant that needs constant pruning – these cookies were meant to happen!

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    11. Nadine Frehafer

      Planning to make these this week for a cookie exchange party. Can I use something other than coconut oil? I have a friend who is allergic to coconut.

    12. Sarah@WellDined

      These were great! They fit perfectly with both my blogger challenges this month – chocolate covered, and chocolate and chiles. I would never have though to put rosemary in a chocolate chip cookie, so good! And just the right amount of heat.

    13. Susan Nieradka

      Not quite sure how the serving size was arrived at. I made recipe for 2 adult servings which yielded 32 – 2 1/2″ cookies.


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