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.
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.
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)
Preheat oven to 350 degrees Fahrenheit and line baking sheeting with parchment paper.
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.
Meanwhile, in a medium bowl, add flour, baking powder, baking soda, salt and cardamom. Whisk to combine.
In the bowl of a stand mixer, add brown sugar and granulated sugar and pour in cooled rosemary-infused butter. Mix until well combined.
Crack in eggs, one at a time and mix on low after each addition. Add vanilla extract and mix until combined.
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.
Using a 1-½ tablespoon cookie scoop, scoop cookie dough onto parchment lined baking sheet and sprinkle with flaky sea salt.
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.