The first time Vancouver-based Beaucoup Bakery owner and Vitamin Daily contributor Jackie Kai Ellis had rosemary in a dessert was in Paris. These Rosemary Salted Chocolate Cookies, which Ellis (who trained at Paris’ École Gastronomique Bellouet Conseils) sells at Beaucoup, are a celebration of the herb’s floral, resin notes that pair so well with dark chocolate. Chewy, rich and unique, we’ll be making batches to give away as holiday gifts (and a few for us to enjoy with a warm mug of tea by a fire.)
Ingredients
2 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder, preferably Valrhona
1 1/2 tbsp baking powder
2 3/4 tsp fine sea salt
600g 66 per cent dark chocolate, chopped in large pieces (divided)
4 large eggs
1 1/2 tbsp vanilla extract
1 tbsp espresso powder or good Italian freeze-dried coffee
1/2 cup plus 2 tbsp unsalted butter, softened
1 1/4 cup light brown sugar
1/2 cup granulated sugar
2 tbsp rosemary, chopped (divided)
2 tbsp Maldon salt for finishing
Directions
1. Sift together flour, cocoa, baking powder and salt.
2. Melt 400g of the chocolate in a double boiler add 1 tbsp of the rosemary to the melted chocolate to infuse the flavours.
3. Beat eggs with espresso powder and vanilla extract.
4. Cream butter and sugar with electric mixer at medium speed until well combined. Slowly mix in egg mixture until incorporated. Add melted chocolate and remaining 1 1/2 cups of large chopped pieces until combined.
5. Scrape bottom and sides of bowl with rubber spatula. Add dry ingredients and mix until just combined; (do not over mix). Cover with plastic wrap and let stand at room temperature until consistency is thickened, about 30 minutes.
6. Pre-heat oven to 350ºF.
7. Scoop cookies with a small (#24) ice cream scoop onto parchment-lined baking sheets. Sprinkle with a pinch of rosemary and Maldon salt.
8. Bake until edges of cookies have just begun to set but centres are still very soft, about 7 to 10 minutes. Cool cookies on sheets until firm enough to transfer.
Enjoy! —Vitamin Daily
Photos by Joann Pai and Jackie Kai Ellis
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