Rosemary Cardamom Chocolate Chip Cookies

As the holidays approach (unusually fast, might I add), I find myself mulling over the thought of Christmas flavours. What’s played out? What’s a strict tradition that I dare not touch? How far can we really go with experimentation?

It seems as though if there’s a dessert that can be stretched beyond tradition, it’s the chocolate chip cookie. Between experimenting with textures like pan-banged cookies, or sizes like the pillowy versions by the world-famous, Levain Bakery, or overall style like Alison Roman’s take on the classic; it’s clear that chocolate chip cookies can certainly take a hit.

overhead image of rosemary cardamom chocolate chip cookies on parchment paper

overhead image of rosemary cardamom chocolate chip cookies on parchment paper

We’ve seen espresso powder, rye flour, spelt, brown butter, chai spice, smoked tahini; but enter rosemary and cardamom and it becomes a holiday treat in the most subtle way.

The rosemary in this recipe is combined with butter over the stovetop, resulting in an aromatic mixture with a delicate nuttiness from the butter and earthiness from the rosemary. A little cardamom in the flour adds another aromatic element to the cookie while adding a depth of flavour. Sprinkle a bit of flaked sea salt on top and you’ve got a cookie that is far from boring.

overhead image of rosemary cardamom chocolate chip cookies with one broken in half on parchment paper

Rosemary Cardamom Chocolate Chip Cookies

  • 200 g unsalted butter, <em>cold and cubed</em>
  • 1-2 sprigs fresh rosemary
  • 350 g all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1-½ tsp baking powder
  • 1-¼ tsp ground cardamom
  • 125 g brown sugar
  • 175 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 225 g dark chocolate, <em>roughly chopped</em>
  • flaky sea salt (optional)
  1. Preheat oven to 350 degrees Fahrenheit and line baking sheeting with parchment paper.

  2. In a medium saucepan, add cold butter and rosemary. Allow to melt, swirling the pan occasionally and ensuring it does not become foamy or bubbly. Set aside for 30-45 minutes to allow rosemary to infuse the butter.

  3. Meanwhile, in a medium bowl, add flour, baking powder, baking soda, salt and cardamom. Whisk to combine.

  4. In the bowl of a stand mixer, add brown sugar and granulated sugar and pour in cooled rosemary-infused butter. Mix until well combined.

  5. Crack in eggs, one at a time and mix on low after each addition. Add vanilla extract and mix until combined.

  6. Add dry ingredients to the wet ingredients and mix on low until just combined and a few flour pockets remain. Stir in chocolate chunks, ensuring not to over-mix the dough.

  7. Using a 1-½ tablespoon cookie scoop, scoop cookie dough onto parchment lined baking sheet and sprinkle with flaky sea salt.

  8. Bake for 10-12 minutes, stopping halfway through to bang the pan against the oven rack to create pools of chocolate. Bake until lightly browned and serve.

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