This recipe comes to us by way of our customer Todd Smith, who dazzles us on Instagram with his fresh pasta making with our flours. It turns out he is also quite the cookie maker, too. He adapted our popular Best Ever Chocolate Chip Cookies to create something entirely new here. This version is so good!
Double-Chocolate Rosemary Cookies
~ makes 28 cookies
1 cup (227g) unsalted butter
3 1/4 cups (452g) Flourist Sifted Red Fife Flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 cups (227g) packed light brown sugar
¼ cup (25g) dark cocoa powder
2 tsp vanilla extract
½ tsp fresh-chopped rosemary
12 ounces bittersweet chocolate, chunks
Flaky sea salt, for sprinkling (optional)
Fresh (whole) rosemary leaves, for sprinkling (optional)
Preheat oven to 360º. Line two baking pans with parchment paper.
In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into liquid, with no sizzling, or caramelization. Stir regularly. Chop the chocolate while the butter melts.
In a bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt. Set aside. Place the brown sugar and fresh-chopped rosemary in a large bowl and mix vigorously. For best results, use a power mixer to bruise the sugar-rosemary mixture and extract maximum flavour. Slowly pour the melted butter into this same bowl. Mix well. Add in the eggs, one at a time, mixing to combine after each one. Then stir in the cocoa powder and the vanilla. Use a wooden spoon or spatula to incorporate the dry ingredients. Try not to over mix.
Shape the dough into 2" balls and place on the parchment lined baking pans, about 3" apart. Press a chunk of chocolate into the centre of each ball, flattening each slightly. Bake until the tops of cookies are cracked but the centre is still gooey, about 10-12 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes, while sprinkling the molten chocolate with rosemary leaves and sea salt, and then transfer to a wire rack.