Rosemary Espresso Chocolate Chip Cookies

June 11, 2021
0 Ratings
Photo by Anna Ramiz
Author Notes

These soft and chewy cookies are made by steeping rosemary and instant espresso into the butter. They are filled with dark chocolate pieces and topped with flaky salt.

Find out more at —Anna Ramiz

  • Prep time 15 minutes
  • makes 16
  • 1/2 cup unsalted butter
  • 3 sprigs rosemary
  • 2 grams instant espresso
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces dark chocolate, chopped
In This Recipe
  1. In a small saucepan, combine butter, rosemary sprigs, and instant espresso. Cook over medium heat until butter is melted and bubbling, espresso has dissolved and rosemary is fragrant. Remove from heat, cover, and let steep while you prepare the rest of the ingredients.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Remove rosemary sprigs from butter and discard. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Add sugar and brown sugar and beat on medium speed for 1-2 minutes, until thoroughly combined.
  4. Add the egg yolks and vanilla and continue mixing until mixture is smooth and homogenous (about 2 minutes).
  5. With the mixer on low speed, gradually add the dry ingredients mixing until just combined and no flour streaks remain. Fold in chocolate chips.
  6. Using a 1 1/2 tbsp sized cookie scoop, scoop cookie dough and place them on a parchment lined baking sheet. Cover with plastic wrap and chill for at least 30 minutes.
  7. When you’re ready to bake, preheat the oven to 350° F. Bake cookies for 8-10 minutes, until the edges are golden brown, and then let cool completely on the baking sheet. Sprinkle with flaky salt.

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