Servings
48
Prep Time
15 Min
Cook Time
13 Min
Recipe by
Plugrà® Kitchens
Ingredients
Cookies
| ½ cup (100g) | granulated sugar |
| 1 tbsp. (2g) | finely chopped fresh rosemary |
| 2¾ cups (330g) | all-purpose flour |
| 1 tsp. (5g) | baking soda |
| ½ tsp. (3g) | salt |
| 1 cup (226g) | Plugrá® Premium Butter, unsalted, softened |
| 1 cup (196g) | dark brown sugar |
| 2 large (110g) | large eggs |
| 1 tsp. (5g) | vanilla extract |
| 11½ oz. (326g) | semi-sweet chocolate chunks |
| ½ cup (56g) | chopped walnuts |
| ½ tsp. (3g) | flake sea salt |
Steps
| 1 |
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
|
| 2 |
Combine the granulated sugar and chopped rosemary in a small bowl and blend well. Set aside. Stir the flour, baking soda, and salt together in a medium bowl. Set aside.
|
| 3 |
Cream the butter, brown sugar, and granulated sugar mixture in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes or until light and fluffy.
|
| 4 |
Beat in the eggs and vanilla, scraping the bowl before and after the additions.
|
| 5 |
Add the flour mixture in thirds, mixing on low speed until combined, scraping the bowl between additions. Stir in the chocolate chunks and nuts.
|
| 6 |
Use a 2-tablespoon scoop to portion the dough onto the prepared baking sheet, placing the mounds 2-inches apart. Sprinkle with sea salt. Bake for 9 to 11 minutes or until the cookies are brown at the edges and golden on top.
|
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