Rosemary Walnut Chocolate Chip Cookies
Minced fresh herbs gives these rosemary walnut chocolate chip cookies a grown-up twist.
Rosemary Walnut Chocolate Chip Cookies
Photo Credit : Krissy O'SheaMinced fresh herbs gives these rosemary walnut chocolate chip cookies a grown-up twist.
Yield:
18 to 24 cookiesIngredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons packed brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 1/2 teaspoons fresh rosemary, minced
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
6 ounces semisweet or dark chocolate chips (we like Blue Bandana 75% dark) or chopped-up bar
1/4 cup chopped walnuts
Instructions
Line two cookie sheets with parchment paper (or grease with butter) and set aside.
In a medium bowl, cream together the butter and sugars with an electric mixer on medium speed until light in color and texture, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula at least once during mixing. Add the egg and vanilla and mix well. Scrape down the bowl once more with a spatula.
In another medium bowl, whisk together the flour, rosemary, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the butter mixture until almost combined (streaks of flour should still run through). Continue mixing by hand with a rubber spatula or wooden spoon, adding the chocolate chips and walnuts, until everything just comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes and up to 24 hours.
Preheat oven to 350° and set a rack to the middle position. Scoop golf ball–size balls of dough and arrange them in rows down the baking sheets. Flatten each ball slightly just before baking. Bake until the cookies are lightly golden brown on the outside edges but still soft and gooey in the center, about 10 minutes. Let the cookies cool on the baking sheets for at least 5 minutes before transferring to a wire rack to finish cooling.
