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
- Makes 30 to 32 cookies
fresh rosemary, finely chopped
unsalted butter, cut into large chunks
1 3/4 cups
brown sugar (light or dark), tightly packed
dark chocolate, chopped
good quality bittersweet chocolate, coarsely chopped
unsalted butter, cut into pieces
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.