Rosemary chocolate chip cookies

Step 1/6

• ⅛ lemon
• 1⅛ g rosemary

• cutting board
• knife

Cut peel from lemon. Roughly chop rosemary.

Step 2/6

• 25 g butter

• small saucepan

Melt butter in a small saucepan over medium heat. Add lemon peel and rosemary, bring to a boil, and then remove from heat and allow to cool for approx. 8 – 10 min. Discard lemon peel.

Step 3/6

• 41⅔ g flour
• ½ tsp baking powder
• 16⅔ g granulated sugar
• 23⅓ g brown sugar
• ⅛ tsp vanilla extract
• ⅛ tsp salt
• ⅛ egg

• stand mixer or hand mixer with beaters

Add flour, baking powder, sugar, and brown sugar to a stand mixer. Beat for approx. 1 – 2 min. until well mixed. Now, add vanilla extract, salt, butter, and egg. Beat for another 2 – 3 min. until well mixed.

Step 4/6

• 33⅓ g dark chocolate

• cutting board
• knife

Roughly chop chocolate. Add to stand mixer and beat for approx. 1 – 2 min. until well incorporated. Cover dough and transfer to fridge for at least 1 hour.

Step 5/6

• baking sheet
• oven
• parchment paper

Preheat oven to 200°C/390°F. Line a baking sheet with parchment paper. Spoon dough into balls, approx. 1 tbsp in size, onto baking sheet, taking care to leave enough space between each.

Step 6/6

• sea salt for garnish

Sprinkle sea salt on top of each cookie. Bake in a preheated oven at 200°C/390°F for approx. 8 – 12 min. Enjoy!

Enjoy your meal!