Rosemary and Sea Salt Chocolate Chunk Cookies

The addition of rosemary and sea salt add an extra dimension to a classic cookie.

Servings
48
Prep Time
15 Min
Cook Time
13 Min
Recipe by
Plugrá® 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.