Rosemary Chocolate Chunk Cookies (SO GOOD!) + S'mores Mocha | The Tummy Train

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

dark chocolate chunks

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate chunks

Dark chocolate chips are often lower in sugar.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more shelf-stable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the unsalted butter, light brown sugar, white sugar, and powdered sugar until light and fluffy.

Add the egg yolks and the whole egg one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon extract (if using) until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the semisweet or bittersweet chocolate chunks and finely minced fresh rosemary.

Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them apart.

Sprinkle with Maldon or flaky sea salt before baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens