Oh boy, I can’t tell you how nice it feels to bake something again! After 3 weeks of travelling and then a much needed 2 week detox, my oven – and this poor, poor blog – were both feeling a little neglected. So, I decided to bake up a batch of my favourite chocolate chip cookies, with a little twist.
There are a heck of a lot of Big Life Decisions that I’m weighing up at the moment and all of the requisite stress, self-doubt and indecision that goes along with them has been less than fun. But I love that even after so many years of baking and blogging, all it takes is creaming some butter and sugar for instant therapy. And dancing around the kitchen to some highly questionable 90’s tracks doesn’t hurt either…
The recipe is from the New York Times, and these cookies first made an appearance on the blog back in 2008. I’ve made them a few times since then, but had never even thought to tinker with the recipe before now. But then the thought crossed my mind to use the rosemary-infused sugar that I had made about six weeks ago. Dark chocolate, rosemary, sea salt? Oh, yes please.
They really are the perfect cookie. Crunchy yet chewy, generously studded with dark chocolate chips. The rosemary flavour comes from the infused sugar, and also some finely chopped rosemary added to the dough itself. It adds an intriguing quality, subtly herbaceous that works really well with the chocolate and sea salt. I think lavender, vanilla or even chilli could also work really well here too!
Just another quick note, the original New York Times recipe says to refrigerate the cookie dough for between 24 and 36 hours prior to baking it to allow the flavours to develop. This time I only chilled it for about 4 hours and was still very very pleased with the end result.
• 480g plain flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 280g unsalted butter, softened
• 1 ¼ cups light brown sugar
• 225g granulated sugar (I used rosemary-infused sugar but this is optional)
• 2 large eggs
• 3 teaspoons vanilla extract
• 1 teaspoons finely chopped fresh rosemary
• 500g bittersweet chocolate chips
• Sea salt, to sprinkle
Combine flour, baking soda, baking powder and salt in a bowl. Whisk well, then set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugars until very light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low, then add dry ingredients and mix until just combined.
This can be messy, so hold a clean dish towel over the top of the bowl. Add the rosemary and chocolate chips and mix briefly to incorporate. Press plastic wrap against the dough and refrigerate for 4 hours to 36 hours.
When you’re ready to bake, preheat the oven to 175°C (350°F). Remove the bowl of cookie dough from the refrigerator and allow it to soften slightly. Line a baking try with non-stick baking paper. Using an ice cream scoop, scoop six mounds of dough onto the baking sheet, spacing them evenly. Sprinkle lightly with sea salt and bake until golden brown but still soft, about 15-20 minutes.
Transfer baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool completely. Repeat with remaining dough.