My inspiration for this recipe came from a wine tasting/pairing that Wee Bear, TT, Amy, Holly, Nate and our little Madison Lee went to before Christmas. I arranged an afternoon in the Covington Wine Cellar that included a tour with winemaker David Lawson, barrel samples, a flight of four wines and food pairings. On the menu at the cellar was something that really caught my eye......Chocolate Chip Rosemary Cookies. Now, the cookies that Chef Bergstrom made for us, had just a sprinkle of rosemary on the top, but, it got the wheels turning in my head!
|I was so excited!|
Using the holidays as my license to experiment, I wanted to give the basic idea a bit of a savory a twist, to balance out the sweet I added Sea salt! The unexpected hint of herbaceous rosemary adds an unexpected but entirely welcome change of pace! Just as the taste of chocolate starts to fade, the sea salt takes hold, it’s the element that makes you go back for just one more bite, trying to pinpoint what that other flavor is? My friends it is rosemary........
This is not your grandma’s or your mom’s chocolate chip cookie...this is JJ's Rosemary Chocolate Chip And Sea Salt Cookie!
This recipe could very well be my favorite!
Rosemary, Chocolate Chip & Sea Salt Cookies
• 2 1/8 c. all purpose flour= 16.93 ounce= 480g
• 1 ¼ tsp. baking soda
• 1 ½ tsp. baking powder
• 1 ½ tsp. coarse salt
• 2 cubes+ 2 tablespoons unsalted butter, softened = 9.8 ounce=280 grams
• 1 ¼ c. light brown sugar
• 1 c. granulated sugar =7.9 ounces=225g
• 2 large eggs
• 1 T. vanilla extract
• 1 tsp. finely chopped fresh rosemary
• 2 1/4 c. bittersweet chocolate wafers=17.6 ounce=500g
(I used Guittard Bittersweet chocolate wafers, available at Williams-Sonoma or in bulk at World Wide Chocolate, however, you can use chocolate chips or even roughly chopped chocolate)
• Sea salt, to sprinkle
Combine flour, baking soda, baking powder and salt in a bowl. Whisk well, then set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugars until very light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low, then add dry ingredients and mix until just combined. Add the rosemary and chocolate wafers and mix briefly to incorporate. Press plastic wrap against the dough and refrigerate for 4 hours to 36 hours. This is key! This is where my fresh rosemary infuses into the cookie dough. The longer you refrigerate, the more the rosemary infuses into this heavenly cookie dough.
When you’re ready to bake, preheat the oven to 350°F (175°C). Remove the bowl of cookie dough from the refrigerator and allow it to soften slightly. Line a baking tray with silpat or parchment paper. I use a ice cream scoop to scoop mounds of dough onto the baking sheet, spacing them evenly.
Sprinkle lightly with sea salt and bake until golden brown but still soft, about 15-20 minutes.
Transfer baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool completely. Repeat with remaining dough.
I have many favorites when it comes to Chocolate chip cookies! if you follow my blog, you have seen Extreme Chocolate Chip Cookies, Chocolate Chip Cookie Dough Cookies, Tink's Chocolate Chip cookies and Lactation Chocolate Chip Cookies by Tink! All of which have a different variation's of ingredients, but have one thing in common...........CHOCOLATE! These are over the top delicious!
(For my figure friendly group, eat this one in moderation, if you can;-)