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).
So, we bought a new one yesterday.
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 10 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 the rack getting chocolate everywhere and flipping cookies over with its weight.
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.
MORE HOLIDAY COOKIES TO TRY:
Vegan Pignoli Cookies
Dark Chocolate Amaretto Fudge Cookies
Orange Pomegranate Oatmeal Chocolate Chip Cookies
Dark Chocolate Rosemary Raisin Biscotti
Spicy Rosemary Chocolate Chip Cookies
Ingredients
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
Instructions
For the Cookies
- Combine the brown sugar and rosemary in the bowl of a stand mixer and rub together with your fingers.
- Add the butter, maple syrup, vanilla and mix until incorporated.
- Add the egg and mix again.
- Combine the flour, baking powder, soda, salt and cayenne in a bowl.
- With the mixer running, slowly add the flour mixture and mix until fully incorporated.
- Turn the mixer off and fold in the chopped chocolate with a spatula until combined.
- Refrigerate the dough for 1 hour.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Let them cool for a few minutes before transferring to a wire rack to cool completely.
For the Chocolate Dip
- Combine the chocolate chips and coconut oil and microwave until melted. Stir thoroughly.
- Dip the cooled cookies in the chocolate and sprinkle with the coarse sea salt.
- Let them rest to set before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Everyone hated these cookies. Way to spicy
A co-worker brought these in the other day and I had to have the recipe. I made them yesterday and the batter is very crumbly. Is that right? I had to really work to make them into any sort of ball and when pressed with my palm, they didn’t hold together very well. That being said, they baked fine per your instructions and are delicious. Guess I was surprised by the dough’s consistency.
I don’t really find that to be the case when I make these but it could depend on the flour you’re using. GF blends can be quite different from one to another.
Thank you for the reply. I just looked at your recipe again in your blog and noticed it is different than the version my friend shared with me – it was from printed material (magazine or something) and called for 1 1/2 cups flour (not 1 cups and not GF) and only baking soda, not baking powder + white sugar. I will try it again (if I have to!) and use the recipe version from your blog to see if I get different results.
What is your favorite brand or kind of GF flour?
I like using Bob’s Red Mill GF 1-1 flour. Their other ones are good too though!
Lol, I’m going to have to be the complainer here ???? lovely cookies and though I have heard of cookies described as cake, I have never had any…. until now… and it seems, I’m not a fan of the cake cookie… so honestly that is my only complaint and obviously a personal prefence, so call me the odd one out… any suggestions on making this a regular cookie I can under cook a tad bit?? I’m a gooey center cookie person ???? I’d like to try again and see if the taste is better for me… I’m a huge texture person so I’m having a hard time getting past it, lol, love it otherwise ????
Not quite sure how the serving size was arrived at. I made recipe for 2 adult servings which yielded 32 – 2 1/2″ cookies.
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.
How many cookies can you make with this? I need a lot as a treat for work ????
Why are the dry ingredients duplicated?
They shouldn’t have been, it was an error with the recipe card. Fixed now, thanks for letting me know!
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.
Just omit it and melt the chocolate without it.
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!