Rosemary Dark Chocolate Walnut Cookies

Rosemary Dark Chocolate Walnut Cookies

Prep Time: 40 minutes, 1 hour to overnight rest period

Cook Time: 9 - 12 minutes

Servings: ~24 cookies

Ingredients:

• 1 cup butter (227 grams)
• 1 tbsp rosemary, finely chopped
• ¾ cup white sugar (150 g)
• ½ cup brown sugar (100 g)
• 1 ½ cups all purpose flour (190 g)
• ¼ cup oats, toasted (~22 grams)
• 1 large egg + 1 egg yolk, room temperature
• 1 tsp vanilla
• ½ tsp baking soda
• 1 tsp salt
• 1 ½ cups dark chocolate (255 g), chopped
• ½ cup walnuts (60 g)

Directions:

1. Brown the butter. Add the butter to a skillet or small pot and place over medium heat. Stirring frequently, simmer the butter until it becomes foamy and begins to form light brown specks. Cut the heat and continue to cook until the flecks are a deeper brown, then pour into a large bowl.
2. Set the butter aside until completely cool, about 20 - 30 minutes.
3. While the butter cools, add the white sugar to a small bowl. Add the finely chopped rosemary and rub the sugar and rosemary together with your hand. Set aside.
4. In a small saucepan, toast the oats over medium heat. This should take about 3-4 minutes. Remove into a bowl or plate, then add the walnuts to the skillet and toast until fragrant and starting to brown.
5. Allow the oats and walnuts to cool. When the walnuts are cool, chop them into small pieces.
6. In a medium bowl, whisk together the all purpose flour, baking soda, and salt. Set aside.
7. To the large bowl with the browned butter, add the rosemary sugar and brown sugar. Whisk to fully combine, then add the egg and egg yolk and vanilla extract.
8. Whisk this mixture for a few minutes, until lightened in color and smooth. Stir in the dry ingredients and the toasted oats until almost combined, then add the chocolate and walnuts and stir until incorporated (optional: save ¼ cup of chocolate to garnish the top of the cookies).
9. Cover with plastic wrap and chill in the fridge for at least 2 hours, up to overnight. You can also scoop these onto a parchment lined baking tray with a cookie scoop before chilling.
10. Preheat the oven to 350 F. Line a baking tray with parchment paper.
11. Scoop the cookies into small balls about 1 ½ inches wide (if you haven't already). Space out the cookies on the tray, leaving plenty of space in between, then top with a few pieces of the reserved chopped chocolate.*
12. Bake for 9-12 minutes, until lightly gold on the sides but still soft in the middle. Sprinkle with flaky salt, then remove onto a wire rack to cool completely.
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*You can freeze the cookie dough balls at this point if you don’t want to bake them all at once.