Cookie Friday is my personal playground and lab to try new things. I’m not playing Frankenstein, but still – plenty of experiments are going on in my kitchen. What kind of flavors work well together, how do I get the best texture for a cookie but also which combinations should never see daylight? Well… the results are always exciting. For example the combination I tried this time for these Rosemary Lemon Chocolate Cookies. Simply wonderful.
The combination of rosemary and lemon is quite normal. I love it in a cocktail for example, but in combination with chocolate is something new for me. A year ago I probably would not have tried a combination like that. I guess you all out there already know about the great combination for years and I am just very late to the game… oh well!
Better late than never. I love it. Now. The three flavors work so well together. Most likely the same taste buds are 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.
Make sure to use fresh rosemary and a good quality dark chocolate with a high cocoa content for these cookies. I recommend at least 70% cocoa for the chocolate. That is the only way the flavor combination really shines. So, no dried herbs, and definitely no milk chocolate or anything like that – the result simply wouldn’t be the same.
If you’d like to try more cookie recipes – we have plenty of other »special« flavor combinations. Just take a look at our cookie category. Over the years, we’ve gathered more than 400 recipes in this section. So, there’s plenty to try…
INGREDIENTS / ZUTATEN
(12 cookies)
2/3 cup (150g) butter
2-3 stems of fresh rosmary, chopped
2 cups (260g) all-purpose flour*
3 tsp. baking powder
3/4 cup (150g) sugar (fine)*
1/2 cup (100g) muscovado sugar*
1 pinch of salt
1/2 organic lemon, zest only
1 tsp. vanilla extract*
1 medium egg
3.5 oz. (150g) semi-sweet chocolate*, coarsely chopped
(12 Cookies)
150g Butter
7g frischer Rosmarin, gehackt
260g Mehl (Type 405)*
3 TL Backpulver
150g Zucker (fein)*
100g Mascobado Zucker*
1 Prise Salz
1/2 Bio-Zitrone, nur Abrieb
1 TL Vanille Extrakt*
1 Ei (M)
200g Zartbitterschokolade*, grob gehackt
DIRECTIONS / ZUBEREITUNG
1. 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.
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 it in. The dough might be a bit crumbly, but that is ok. Place in the fridge for at least 1 hour.
3. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment. Form 12 balls out of the dough and flatten them a bit. Place them on the baking sheet, but keep enough space in between (you might have to bake in two rounds). Place in the oven and bake the cookies for about 10-12 minutes. Take out and let cool down completely on a wire rack.
1. Rosmarin waschen, trocknen und grob hacken. Die Butter in einem kleinen Topf schmelzen und dann den gehackten Rosmarin dazugeben und kurz aufkochen. Vom Herd nehmen und abkühlen lassen. Die Schokolade grob hacken.
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 etwas bröselig ist, dann ist das ok. Für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig 12 Kugeln formen, etwas flach drücken und mit genügend Abstand auf das Blech setzen – was nicht drauf passt in einer zweiten Runde backen. Das Blech in den Ofen schieben und die Cookies für etwa 10-12 Minuten backen. Herausnehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Rosemary Lemon Chocolate Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 12 1x
- Category: Cookies
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
Delicious cookies with rosemary, lemon and a good amount of dark chocolate. The combination might be weird for some, but we love these very tasty cookies!
Ingredients
2/3 cup (150g) butter
2-3 stems of fresh rosmary, chopped
2 cups (260g) all-purpose flour*
3 tsp. baking powder
3/4 cup (150g) sugar (fine)*
1/2 cup (100g) muscovado sugar*
1 pinch of salt
1/2 organic lemon, zest only
1 tsp. vanilla extract*
1 medium egg
3.5 oz. (150g) semi-sweet chocolate*, coarsely chopped
Instructions
1. 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.
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 it in. The dough might be a bit crumbly, but that is ok. Place in the fridge for at least 1 hour.
3. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment. Form 12 balls out of the dough and flatten them a bit. Place them on the baking sheet, but keep enough space in between (you might have to bake in two rounds). Place in the oven and bake the cookies for about 10-12 minutes. Take out and let cool down completely on a wire rack.
Notes
Enjoy baking!
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