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)
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