Rosemary, Hiddles, & Honey Chocolate-Dipped Cookies

September 21, 2014
1 Ratings
Photo by James Ransom
  • Makes 30 to 32 cookies
Author Notes

Chewy chocolate chip cookies with a kiss of earthy rosemary + a half dip of dark chocolate honey ganache! (Tom Hiddleston is not actually in the recipe but, hopefully; if you bake them, he will come...someday.) —Valerie

Test Kitchen Notes

I'm proposing a name change for this recipe: Exercise in Delayed Gratification Cookie. First, you create this dough with browned butter, chocolate, and rosemary. Then you wait 12 HOURS to bake. Next you dip them in the ganache. Then you WAIT MORE while the ganache sets. Then the moment you've been waiting for: You get to eat a cookie. And you realize that all the waiting was worth it. It's the best damn chocolate chip cookie of your life. The 12-hour wait really allows every flavor note to bloom. I will never make a chocolate chip cookie without rosemary again. —deneen

What You'll Need
  • Cookies
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 cup granulated sugar
  • 12 tablespoons unsalted butter, cut into large chunks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar (light or dark), tightly packed
  • 1 egg
  • 7 ounces dark chocolate, chopped
  • Ganache
  • 8 ounces good quality bittersweet chocolate, coarsely chopped
  • 1 tablespoon unsalted butter, cut into pieces
  • 1 tablespoon honey
  1. In the bowl of a stand mixer, combine the rosemary and granulated sugar. Use your fingertips to rub the rosemary into the sugar until fragrant and soft green in colour.
  2. Brown the butter: Melt 10 tablespoons of butter in a medium saucepan (set the remaining 2 tablespoons aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich, nutty aroma, about 5 to 8 minutes. (Note: The butter will go through a "foamy" stage; once it settles down, keep a close watch on the color.) Remove pan from heat and stir in vanilla extract. Set aside to cool to room temperature.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and brown sugar. Add flour mixture to the rosemary-infused sugar and whisk to combine. Add the cooled brown butter and remaining 2 tablespoons of butter. Using the paddle attachment, beat on med-low until you're left with something that resembles clumpy, wet sand. Add the egg and beat on low until just combined. Switch over to a large rubber spatula and stir in the chunks of chocolate. (Note: Don't worry if the dough seems a bit dry.)
  4. Line a cookie sheet with parchment paper. For each cookie, measure out about 1 rounded tablespoons (1 ounce each). Roll each mound into a ball and press down lightly to create a flat bottom. Once all the dough has been measured out, cover sheet with plastic wrap and refrigerate for about 12 hours.
  5. Preheat oven to 400° F. Line another cookie sheet with parchment paper. Place cookies on the new sheet (leave about 1 inch of space between each cookie). Bake 8 to 10 minutes or until the cookies are light golden brown. (Note: Mine were perfect at the 8-minute mark. Don't over-bake.) The cookies might look under-cooked but they will firm up beautifully as they cool. Remove sheet from the oven and allow the cookies to rest for about 5 minutes before transferring to a cooling rack. Cool completely before taking them to go skinny-dipping in chocolate.
  6. Chocolate ganache: Prepare a double boiler—fill a medium saucepan with about 1 inch of water and bring the water to a slow simmer. Find a heatproof bowl that fits snugly over the saucepan (make sure the bottom of the bowl does not touch simmering water). Place chopped chocolate, butter, and honey into a heatproof bowl and place the bowl over simmering water. Stir until chocolate is melted and the mixture is smooth. Remove bowl from heat and allow the elixir to cool for about 5 minutes.
  7. Place a large sheet of parchment paper nearby (you may reuse the sheet from the oven). Dip each cookie halfway into the honeyed chocolate and place them onto parchment paper until the chocolate hardens and sets.

See what other Food52ers are saying.

  • Kate Monson
    Kate Monson
  • Maria Andree Paiz
    Maria Andree Paiz
  • KellyCSelf
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • QueenSashy

13 Reviews

Kate M. June 13, 2022
These are amazingly delicious and I even did the lazy version. I used semi-sweet choc chips, only let my dough cool for about 45 min and didn't make the ganache because I got too tired and I worried that the ganache would cause the chocolate to overpower the rosemary. Still they turned out beautiful and so so tasty. The kids and spouse raved. Will be moving it to my favorites collection!
Maria A. February 22, 2016
I made these yesterday and I was really surprised. They taste really good. I was super scared because the texture was super sandy and wouldn't stick but they came through in the end. Next time I'll add a bit more butter though.
Valerie February 22, 2016
Compared to other cookie recipes, the dough is on the dry side (I worried about how they would hold up, too!). As long as your cookies didn't fall apart, I wouldn't worry about adding more butter; it might make the dough too greasy. If anything, maybe try adding an extra egg yolk to help bind things together. :-)
KellyCSelf December 15, 2015
I made these for my office holiday bags and they were a huge hit. The rosemary is so delicious with the chocolate. Thanks for the recipe, Valerie! I think Hiddles will come running for these ;)
Valerie December 15, 2015
Thank you, Kelly! This made my day, I'm always a little bit anxious when people try this recipe; rosemary and cookies sound like a quirky marriage (at first!). Glad to hear they were enjoyed by your coworkers!

*fingers crossed* this recipe will find its way to Tom. :D
sweetpotato November 27, 2015
These were so, so good - shortbread-y but moist, and the ganache was delicious. The chocolate bits in the cookies ended up being a mixture of flakes and chunks for me, and the distribution was great. I did find the balls a little hard to form given the size of the chocolate chunks, but it wasn't a major obstacle. I didn't have any problems with the ganache refusing to "stick" to or coat the cookies; maybe shortening the five minute waiting period for it to cool would help with that. I think I used a bit less chocolate than 8 oz, too. Overall, it's a definite keeper of a recipe.
Valerie November 28, 2015
I've made this recipe three times; each batch had its own distinct character, but the taste was consistently familiar. Thank you for the review! (Chocolate chunks are beautiful obstacles.) :D
Captain B. November 25, 2015
The cookies are great but the ganache won't "stick" when dipped. I ended up just smearing the ganache on one half of the cookie. Delish still!
Valerie November 28, 2015
Smeared, piped, or dipped, chocolate is chocolate...even when it misbehaves. ;) I'm happy to hear you enjoyed the cookies!
Joy H. November 24, 2015
I'll admit it, your recipe name made me click through but now I am truly intrigued and can't wait to try these!
Valerie November 24, 2015
The cookies will (hopefully!) live up to their enticing title. ;-)
QueenSashy November 21, 2015
I am thrilled about the rosemary, chocolate and honey combination! Congrats on the CP, cannot wait to give these yummies a try!
Valerie November 21, 2015
Thank you, QueenSashy! Rosemary and chocolate are a magnificent couple, I think you'll fall in love with the combination! xoxo