|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|
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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.
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.
Beat in the eggs and vanilla, scraping the bowl before and after the additions.
Add the flour mixture in thirds, mixing on low speed until combined, scraping the bowl between additions. Stir in the chocolate chunks and nuts.
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.