I was really excited to share my chocolate rosemary sea salt cookie recipe on CTV Morning Live to celebrate World Chocolate Day. I hope you enjoy this recipe as much as I do!
Rosemary Chocolate Cookies
Prep time: 30 minutes active, 30 minutes inactive
Bake time: 30 minutes
Makes 24 cookies
This cookie’s texture is gooey and fudgy and I find the trick is to under-bake it slightly.
2 cups All-purpose flour, sifted
½ cup Dutch-processed cocoa powder, sifted. We prefer Valrhona.
2 tsp Baking powder
1 tsp Fine sea salt
3 ½ cup 66% dark Valrhona chocolate, chopped in large pieces (divided)
¼ cup Fresh rosemary, chopped
4 Large eggs
1 tbsp Espresso powder or good Italian freeze-dried coffee
1 vanilla bean, scraped of its seeds (reserve pod for other use)
½ cup + 4 tbsp Unsalted butter, softened
1 1/2 cup Demerera sugar
1/2 cup Granulated sugar
2 tbsp Maldon salt for sprinkling
1. Sift together flour, cocoa, baking powder and salt.
2. Melt 2 cups of the chocolate in a double boiler or gradually in a microwave.
3. In a medium bowl, mix eggs with espresso powder and vanilla bean seeds.
4. Beat butter at with a mixer until smooth and add sugars until combined. Gradually beat in egg mixture until incorporated and add melted infused chocolate and remaining 1½ cups of large chopped pieces in a steady stream and beat until just combined.
5. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed add dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature for about 30 minutes until the batter thickens.
6. Meanwhile, pre-heat oven to 350ºF. Line 2 baking sheets with parchment paper or Silpat.
7. Scoop cookies with a small (#24) ice cream scoop. Place 8 cookies on each tray. Sprinkle a pinch of Maldon salt.
8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centres are still very soft, about 10 minutes (check at 5 mins).
9. Top with a sprinkling of rosemary on each cookie right when they come out of the oven. Cool cookies on sheets about 10 minutes.
Photo Credit: Joann Pai