Author Notes
These cookies barely make it to the cool state--everyone loves them.and always wants to know what that flavor is---the rosemary..with big chocolate flavor and toasting the nuts makes you almost want to cry---therefore my name big babies!!! —loubaby
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Ingredients
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12 ounces
(70%) chocolate bar, DIVIDED
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2 ounces
unsweetened chocolate
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6 ounces
unsalted butter
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1 tablespoon
finely chopped fresh rosemary
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1/4 cup
flour
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1/2 teaspoon
salt
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1/4 teaspoon
baking powder
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2
eggs
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3/4 cup
dark brown sugar
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1 tablespoon
vanilla extract
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1/2 pound
toasted pecans, coarse chop
Directions
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Preheat oven to 350. Place parchment paper on your cookie sheets.
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Combine ONLY 6 oz chocolate bar, unsweetened chocolate, butter and rosemary in small heavy saucepan (or in the top of a double boiler if you don’t have one) and melt chocolate over low heat until melted and blended, stirring often. Remove from heat and cool.
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Combine flour, salt and baking powder in another small bowl; reserve.
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Beat eggs, sugar and vanilla in bowl of electric mixer on medium high speed for 2 minutes; add chocolate mixture and combine. Stir in flour mixture by hand just until incorporated. Add remaining 6 oz chocolate bar, broken into chunks, and pecans.
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Using a 1/3 cup dry measure, scoop and drop 6 cookies onto cookie sheets, using a small spatula—do not spread out, leave lumpy.
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Bake for about 15-18 minutes—do not over bake—the insides will be soft. Cool on racks.
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