Bittersweet chocolate chip cookies with a dose of orange and fresh rosemary give these crispy cookies a sophisticated twist. I use orange oil which can be found online or in gourmet markets, but if you cannot find it use orange extract and double the amount.
Chocolate Chip Cookies with Orange and Rosemary
Makes 30 to 36 cookies.
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1/4 teaspoon orange oil
1/2 teaspoon pure vanilla extract
2 teaspoons orange zest
1 1/2 tablespoons finely chopped fresh rosemary
1 1/2 cups bittersweet (60% cacao) chocolate chips
Sift together flour, 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 creamy. Add egg, orange oil, and vanilla extract. Beat 1 to 2 minutes, until light and fluffy. Mix in orange zest and rosemary, until fully dispersed. Set mixer speed to low. Add flour mixture gradually. Mix until just combined. Stir in chocolate chips. Place dough in an airtight container and chill for 2 hours or overnight.
Preheat oven to 350F. Line cookie sheets with parchment paper. Using a medium scoop (#50), drop cookies onto prepared sheets, spacing 2 inches apart. Bake 12 to 15 minutes until cookies are golden brown. 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.