FFF ICC – Spicy Rosemary Chocolate Chip Cookies

I have a double post today! Fantastical Food Fight had a Chocolate Covered Treats theme, and Improv Cooking Challenge had a Chocolate and Chiles theme!  What a perfect time for a crossover recipe!

I found this super interesting recipe that took chocolate chip cookies and added cayenne and rosemary, then dipped them in dark chocolate and topped them with sea salt.  Perfect!

Start by rubbing together brown sugar and chopped rosemary with your fingers.  Make sure the rosemary is all chopped very finely – you don’t want to bite into a big chunk.

Then add in butter, maple syrup, vanilla, and an egg; and combine completely before adding a flour mixture that includes cayenne pepper.

Finally, fold in chopped dark chocolate pieces.  This makes the cookies a bit fancier and more delicate than they would be using morsels.

Let the dough rest in the fridge, then roll heaping tablespoons into balls and press lightly onto a lined baking sheet.  I was able to make 15 uniform cookies.

Bake until the edges are golden.  They will look underdone at first, but will firm up as they cool.

When they are completely cool, dip them in melted chocolate and sprinkle with sea salt.  I thought it would be best to let them dry on the rack and drip off the excess chocolate.  But they stuck to the rack!  So, uh, don’t do that.  Place them back on the parchment to dry.

This were so complex and tasty.  I considered lowering the amount of cayenne at first, because I’m such a wuss, but it was the right amount – just enough heat without being overwhelming.  The rosemary was really interesting, too.  I liked the herbaceous flavor, but my husband didn’t.  These are definitely some grown-up cookies, enjoy!

Spicy Rosemary Chocolate Chip Cookies 
adapted from Running to the Kitchen
makes 15

For the cookies:
1 tbsp chopped fresh rosemary
1/4 cup brown sugar
6 tbsp softened butter
2 tbsp maple syrup
1/2 tsp vanilla extract
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp cayenne pepper
1/2 cup chopped dark chocolate

For the chocolate dip:
3/4 cup dark chocolate chips
1 1/2 tsp coconut oil
coarse sea salt

Combine the brown sugar and rosemary in the bowl of a stand mixer and rub together with your fingers.

Add the butter, maple syrup, vanilla and mix until incorporated. Add the egg and mix again.

Combine the flour, baking powder, soda, salt and cayenne in a bowl.

With the mixer running, slowly add the flour mixture and mix until fully incorporated.

Turn the mixer off and fold in the chopped chocolate with a spatula until combined.

Refrigerate the dough for 1 hour. Preheat oven to 375 degrees.

Roll dough into heaping tablespoon balls in your hands, place on a parchment or silpat lined baking sheet and press down gently to slightly flatten.

Bake for about 8 minutes, until the edges are just starting to turn golden. The cookies will appear undercooked but will firm up once out of the oven.

Let them cool for a few minutes before transferring to a wire rack to cool completely.

Combine the chocolate chips and coconut oil and microwave until melted. Stir thoroughly. Do not over heat.

Dip the cooled cookies in the chocolate and sprinkle with the coarse sea salt.

Let them rest to set before eating.

One Year Ago – Beef Wellington
Two Years Ago – Apple Galette with Salted Bourbon Caramel
Three Years Ago – Miso Creamed Kale
Four Years Ago – Spiced Carrot Soup with Crispy Chickpeas and Tahini
Five Years Ago – Standing Rib Roast with Yorkshire Pudding and Roasted Vegetables
Six Years Ago – Best Lasagna Ever