Cookie Friday is my personal playground and lab to try new things. I’m not playing Frankenstein, but still – a lot of experiments going on in my kitchen. What kind of flavors work well together, how do I get the best texture for a cookie – which combinations should never see daylight? Well… the results are always exciting – for example the combination I tried this time for my cookies: rosemary, lemon and chocolate.
Rosemary and lemon is quite normal. I love it in a cocktail for example, but in combination with chocolate it’s something new for me. A year ago I probably would not have tried a combination like that. I guess you out there know already for years it works well and I am just very late… well! ;)
Better late than never. I love it. Now. The three flavors work so well together. Probably the same taste buds involved for all of those flavors. I’ve had a lesson about flavor combinations once – I have forgotten most of it, but I remember the strangest things can work well together. It’s something you can study for years probably ;)
One thing I know – use fresh rosemary (not the dried stuff) and a good dark chocolate with a lot of cocoa (60% and more). The result is much better then. Well that’s it. Happy Cookie Friday!
INGREDIENTS / ZUTATEN
2/3 cup (150g) butter
2-3 stems of rosmary
2 cups (260g) all-purpose flour
3 tsp. baking powder
3/4 cup (150g) sugar
1/2 cup (100g) muscovado sugar
pinch of salt
zest of 1/2 organic lemon
1 tsp. vanilla extract
1 egg
3.5 oz. (150g) semi-sweet chocolate, chopped coarsely
150g Butter
7g Rosmarin
260g Mehl (Type 405)
3 TL Backpulver
150g Zucker
100g Mascobado Zucker
1 Prise Salz
Abrieb 1/2 Bio-Zitrone
1 TL Vanille Extrakt
1 Ei
200g Zartbitterschokolade, grob gehackt
DIRECTIONS / ZUBEREITUNG
2. Mix the flour with baking powder, the sugars and salt in a large bowl. Add the melted and cooled rosemary butter, lemon zest, vanilla extract and egg and mix until well combined. Add the chopped chocolate and mix in. The dough might be bit crumbly, but that is ok. Place in the fridge für at least 1 hour.
3. Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Form 12 balls out of the dough and flatten a bit. Place on the baking sheet, but keep enough space in between (you might have to bake in two rounds). Place in the oven and bake for 10-12 minutes. Take out and let cool down completely on a wire rack.
2. Das Mehl mit Backpulver, den beiden Zuckersorten und Salz in einer großen Schüssel vermischen. Die geschmolzene und abgekühlte Rosmarinbutter zusammen mit dem Abrieb der Zitrone, Vanille Extrakt und dem Ei zur Schüssel dazugeben und alles gut verrühren. Die gehackte Schokolade zugeben und alles vermengen. Wenn der Teig bröselig ist, dann ist das ok. Für min. 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig 12 Kugeln formen, etwas flachdrücken und mit genügend Abstand auf das Blech legen – was nicht drauf passt in einer zweiten Runde backen. Das Blech in den Ofen schieben und die Cookies für 10-12 Minuten backen. Herausnehmen und auf einem Kuchengitter komplett abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Rosemary Lemon Chocolate Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 90
- Yield: 12 1x
Ingredients
- 2/3 cup (150g) butter
- 2-3 stems of rosmary
- 2 cups (260g) all-purpose flour
- 3 tsp. baking powder
- 3/4 cup (150g) sugar
- 1/2 cup (100g) muscovado sugar
- pinch of salt
- zest of 1/2 organic lemon
- 1 tsp. vanilla extract
- 1 egg
- 3.5 oz. (150g) semi-sweet chocolate, chopped coarsely
Instructions
- Wash and dry the rosemary, chop coarsely. Add the butter to a saucepan and melt. Add the rosemary and let cook for a moment. Set aside and let cool down again. Chop the chocolate coarsely.
- Mix the flour with baking powder, the sugars and salt in a large bowl. Add the melted and cooled rosemary butter, lemon zest, vanilla extract and egg and mix until well combined. Add the chopped chocolate and mix in. The dough might be bit crumbly, but that is ok. Place in the fridge für at least 1 hour.
- Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Form 12 balls out of the dough and flatten a bit. Place on the baking sheet, but keep enough space in between (you might have to bake in two rounds). Place in the oven and bake for 10-12 minutes. Take out and let cool down completely on a wire rack.
Notes
- Enjoy baking!
