Those who know me well know my passion for rosemary. I’m also a big fan of chucks of chocolate. What if you put these two lovely things together? Imagine my delight when I spotted these cookies at Beaucoup Bakery and Cafe. This bakery is charming and everything I’ve tasted is sublime. I really just went in to get a coffee. I ended up getting two cookies as well. One for me, one for hubby. Let’s just say hubby didn’t get any. I googled the recipe and was happy to see it posted on the Food Network’s website. These cookies are rich and pack A LOT of chocolate. The rosemary and salt added balances the sweetness and gives these cookies a grown-up taste. -bvox
Chocolate Rosemary Cookies
Source: Beaucoup Bakery and Cafe
- 1 ¼ cups all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon fine sea salt
- 3 ½ cups 66% dark chocolate, chopped in large pieces (divided)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder or good Italian freeze-dried coffee
- ½ cup unsalted butter, softened
- 1 ¾ cups light brown sugar
- ⅜ cup granulated sugar
- 1 tablespoon rosemary, chopped (divided)
- Sift together flour, cocoa, baking powder and salt.
- Melt 2 cups of the chocolate in a double boiler or gradually in a microwave, add 1 teaspoon of the rosemary to the melted chocolate to infuse the flavours.
- Beat eggs with espresso powder and vanilla extract.
- Beat butter with electric mixer at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated about 45 seconds. Add melted infused chocolate and remaining 1 ½ cups of large chopped pieces in a steady stream and beat until combined, about 40 seconds.
- 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 until consistency is scoopable and like fudge, about 30 minutes.
- Meanwhile, pre-heat oven to 350ºF. Line 2 baking sheets with parchment paper or silpat.
- Scoop cookies with a small (#24) ice cream scoop. Place 8 cookies on each tray. Sprinkle with remaining rosemary.
- 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). Cool cookies on sheets about 10 minutes.