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Rosemary Lemon Chocolate Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 90
  • Yield: 12 1x


  • 2/3 cup (150g) butter
  • 23 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


  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 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.


  • Enjoy baking!