Name: Gooey Chocolate Chip Cookies w/ Rosemary, Orange & Brown Butter
Ingredients: 3-5 sprigs fresh rosemary; 2 sticks (226g) + 2 Tbs (28g) salted butter, cubed; 1 3/4 cups (380g) brown sugar; 1/4 cups (52g) granulated white sugar; 2 large eggs, room temperature; 1 vanilla pod, split lengthwise or 1 Tbsp vanilla extract; 3 cups (300g) all purpose flour, sifted; zest of 1 small orange or half a large orange (about 1 tsp); 1 tsp baking soda; 1/2 tsp kosher salt; 6 oz (170g) dark chocolate, roughly chopped; 6 oz (170g) milk chocolate chips (around 1 cup); flakey salt for topping (I like Jacobsen)

Ingredients

Scale

3–5 sprigs fresh rosemary
2 sticks (226g) + 2 Tbs (28g) salted butter, cubed
1 3/4 cups (380g) brown sugar
1/4 cups (52g) granulated white sugar
2 large eggs, room temperature
1 vanilla pod, split lengthwise or 1 Tbsp vanilla extract
3 cups (300g) all purpose flour, sifted
zest of 1 small orange or half a large orange (about 1 tsp)
1 tsp baking soda
1/2 tsp kosher salt
6 oz (170g) dark chocolate, roughly chopped
6 oz (170g) milk chocolate chips (around 1 cup)
flakey salt for topping (I like Jacobsen)

Instructions

Melt cubed Butter in a medium saucepan over medium heat. Add Rosemary Sprigs and bring to a foamy simmer, stirring and swirling constantly. The butter solids will start to turn a golden-brown and smell like nutty rosemary, 3-5 minutes. Immediately remove from heat and continue swirling off heat until butter solids stop darkening, 1-2 minutes. Let sit until cool enough to handle, 10-15 minutes. Remove crispy fried rosemary and reserve for another use. Transfer butter to stand mixer bowl, scraping up all the browned solids with a rubber spatula, and set aside.
While your rosemary butter is cooling, grab a medium bowl and whisk together your dry ingredients: Salt, Flour and Baking soda.
When the rosemary butter is cool, add both Sugars to mixer bowl and beat on medium-low (level 2 with your paddle attachment) until well combined.
Beat in eggs, one at a time on medium-high for 2 minutes or so.
Scrape in seeds from vanilla bean and orange zest until everything is mixed together.
Add the flour mixture on low until barely combined.
Add both chocolates (leaving any chocolate dust behind, as that will turn your batter dark brown) and pulse the mixture a couple of times until both chocolates are evenly distributed.
Place covered dough in refrigerator for at least 3 hours or preferably overnight. You really want a firm dough.
When you are ready, preheat oven to 350F (177C). Scoop the dough to whatever size you prefer your cookie to be (I form balls 2-3 inches in diameter) and place on a baking sheet lined with parchment paper, 1-2 inches apart. Place dough balls on a baking pan lined with parchment paper and slightly flatten each with the palm of your hand.
Sprinkle your flakey salt as a topper on each cookie and bake 10-15 minutes, depending on the size of cookies and your oven.
Your cookies are done when the edges turn golden brown. Remove from oven and rest the baking sheet on top of a cooling rack for 2 minutes. Then gently transfer cookies from the pan to the cooling rack and let them sit for 10 minutes or longer. ENJOY!!

Category: Dessert
Method: Baking