Rosemary-Orange Chocolate Chip Cookies
Chilling Time: 2 hours or overnight
Makes about 30 cookies
These crisp and delicate chocolate-chip cookies are delightfully complex and sophisticated. The rosemary and orange give these savory, crisp cookies an adult twist. The slightly nutty flavor of the barley flour shines through the bittersweet chocolate, making these a wonderful chocolate-chip cookie option.
1/2 cup plus 2 tablespoons white whole-wheat flour (81 grams)
1/2 cup whole-grain barley flour (60 grams)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, room temperature (113 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup packed light brown sugar (55 grams)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 tablespoon finely chopped fresh rosemary
1 teaspoon finely chopped or grated orange zest
1 1/2 cups bittersweet (60% cacao) chocolate chips (245 grams)
In a medium bowl, sift together flours, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat butter and sugars, 1 to 2 minutes, until light and fluffy. Add egg and vanilla extract. Beat 1 to 2 minutes, until light and fluffy. Add rosemary and orange zest. Mix until evenly distributed. Set mixer speed to low. Add flour mixture gradually. Mix until just combined. Add chocolate chips. Mix until just combined. Cover and chill for 2 hours or overnight.
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
Using a medium scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing about 2 inches apart. Bake for 10 to 14 minutes, until deep golden brown. Cool for 1 minute on cookie sheet. Transfer cookies, still on parchment, to a wire rack to cool completely.
Store cookies in an airtight container, at room temperature, for up to 1 week.