Rosemary Brown Butter Chocolate Chunk Cookies

To me, there are few things better than a classic chocolate chip cookie. I can say no to a lot of things, but chocolate chip cookies are a really tough one for me to turn down. Because the Holidays obviously need more dessert that are hard to say no to, I decided to bring a hint of Holiday spirit to my classic chocolate chip cookie recipe by infusing browned butter with rosemary and the results are pretty irresistible.

In my classic chocolate chip cookie recipe I don’t use browned butter, but to be able to impart that earthy, pine-y flavor from the rosemary it was an essential step. This required some math skills to be flexed as I had to account for the water content I was losing as the butter was browning, but that’s all stuff you don’t have to even think about — I got you covered.

I hope you find the subtle flavor that the rosemary imparts has you feeling festive! Have a wonderful Holiday. <3

Rosemary Brown Butter Chocolate Chunk Cookies

• 2 cup all-purpose flour

• 4 sprigs rosemary

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter

• 1 cup brown sugar, packed

• 1/2 cup white sugar

• 1 teaspoon vanilla extract

• 1 egg

• 1 egg yolk

• 12 ounces dark chocolate, chopped (I have been loving using this bar from Trader Joe’s)

• Maldon salt for topping

In a saucepan over medium heat, add in the butter and rosemary sprigs. Allow to melt then continue cooking, swirling often to keep the milk solids from burning. The butter with get foamy and bubbly and then as it starts to subside it will brown quite quickly so keep an eye on it. As soon as the butter is a deep golden-brown and is smelling nutty, remove from heat and pour the butter through a strainer to separate it from the rosemary sprigs. Allow the butter to cool until it is solid. If you’re pressed for time you can set a small bowl inside a larger bowl full of ice water and stir the melted butter around until it becomes more solid.

Combine the flour, salt, and baking soda in a medium bowl. In a separate bowl combine the browned butter, sugars, and vanilla. Add in the egg and egg yolk to the butter and sugar mixture. Combine. Add in the dry ingredient mixture. Combine. Stir in the chocolate chunks until well combined.

Place the dough in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees. Scoop tablespoons of dough onto a greased baking sheet  Bake for 12 minutes or until cookies are golden brown. Remove from the oven and sprinkle with maldon salt and allow to cool on the baking sheet.

Enjoy!