Rosemary Double Chocolate Fleur de Sel Cookies
Made with Tallow & Crumb Butter Cookie Mix
Rich. Herbaceous. Deep chocolate. No flour. No junk.
Makes: 10–12 large cookies
Ingredients
* 1 pouch (111g / 1 cup) Tallow & Crumb Butter Cookie Mix
* 75g unsalted butter
* 1 tbsp fresh rosemary, finely chopped
* 25g cocoa powder (about ¼ cup)
* 1 large egg
* 1 egg yolk (for a fudgier texture)
* 1 tsp vanilla extract
* 90g dark chocolate chunks (85–90%)
* Fleur de sel (or flaky sea salt), for finishing
Method
1. Infuse the butter
In a small saucepan over low heat, melt the butter with the chopped rosemary for 3–5 minutes, stirring occasionally.
Do not brown it. You want infusion, not nuttiness.
Remove from heat and let cool until softened but not liquid.
2. Preheat
Heat oven to 325°F (163°C).
Line a baking sheet with parchment paper.
3. Mix the wet ingredients
In a mixing bowl, combine:
* rosemary-infused butter
* egg
* egg yolk
* vanilla
Mix until smooth.
4. Add dry ingredients
Add:
* Tallow & Crumb Butter Cookie Mix
* cocoa powder
Mix until fully incorporated.
Fold in dark chocolate chunks.
5. Rest the dough
Let dough rest for 5–10 minutes to hydrate.
This improves structure and chew.
6. Portion
Scoop into 10–12 equal dough balls (about 2 tablespoons each).
Place on prepared baking sheet, leaving space between each.
7. Finish with salt
Sprinkle each cookie with a pinch of fleur de sel.
8. Bake
Bake for 11–14 minutes, until the edges are set and the centers still look slightly soft.
9. Cool
Let cool on the pan for 10 minutes before transferring.
Notes
* For stronger rosemary flavor, leave the rosemary in the butter rather than straining.
* For cleaner texture, chop chocolate instead of using chips (chips contain stabilizers).
* Best with high-cacao chocolate; lower percentages will push sweetness up and flatten the herb/chocolate contrast.
Result: crisp edges, fudgy center, deep cocoa, bright rosemary oils, salt finish.
A serious cookie—not a sugar bomb pretending to be one.