My Go To Cookies - Chocolate Rosemary Sea-Salt

Here's to November! Eggnog lattes, peppermint hot chocolate and as much crafting and baking as can be made to fit into my everyday life.

I got started early this year with my favourite cookies ever. Let's be honest. They're not a cookie to eat exclusively at Christmas. I make them year round. But since it's pouring out and I wanted to cozy up with a movie and a treat, now seemed like a better time than ever to make them.

These brownie-like, salty/sweet cookies are much like a mint chocolate combination, but the rosemary makes them that much more flavourful. My rosemary bush is definitely the most used, edible plant in my garden.

 Chocolate, Rosemary, Sea-Salt Cookies. 

    Preheat Oven: 365 degrees

    • 2 + 1/4 cup flour
    • 3/4 cup unsweetened cocoa powder
    • 1 tsp baking soda
    • 1/4 tsp salt


    • 1 cup unsalted butter (room temperature) 
    • 3/4 cup sugar
    • 3/4 cup brown sugar
    • 2 large eggs
    • 2 tbsp fresh chopped (fine) rosemary
    • 1 tbsp Vanilla

    Step 1. Combine the flour, cocoa powder, baking soda and salt in a bowl. Mix well.

    Step 2. In a separate bowl, using a mixer, blend the butter, sugars, eggs, rosemary and Vanilla. Be meticulous about this step. Mix it until super smooth (sometimes if the butter is cold I pop the entire mixture in the microwave for 30 secs then it blends better)

    Step 3. Slowly add the dry ingredients to the wet mixture (spoonful by spoonful) . Don't be afraid when the cookie mixture gets kind of dry, that's the way it should be. (Add choco chips or nuts at this point if you want)

    Step 4. Spoon (I like big) spoonfuls onto parchment lined baking sheets. I very gently flatten them a bit with my fingers and then grind a little coarse sea salt on top (you don't want them too salty). It's important that you use coarse, flaky sea salt. 

    Step 5. Bake for 12 mins. They will still seem a bit moist on the inside but when they're cooling they will continue to dry out in the middle. Take them out and let them cool completely before transferring. They're heavy, and a little moist inside while they're still hot, so it's important to let them set. I am impatient and learned this part the hard way :)



    • If you're baking spontaneously, you can take butter out of the fridge and grate it with a cheese grater to make it easier to mix in. 
    • These cookies are best enjoyed with a big old glass of milk.  

    Have fun!