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.