Rosemary Brown Butter Chocolate Chip Cookies
Yield: 15-20 cookies
  • 3 sprigs rosemary
  • 8oz / 2 sticks unsalted butter, cut into cubes
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 egg, lightly beaten
  • 1½ cups semi sweet chocolate chips
  1. Combine the butter and rosemary in a small pot (as small as you have) and set it over medium heat. The butter will star to bubble and sputter rapidly but this is ok, keep the heat on medium and your face at a distance.
  2. After about 5 minutes bubbles will turn to foam and the noisy sputtering will turn to almost a low gurgle - meaning the milk solids have separated and settled to the bottom of the pot. Carefully tilt the pot just enough to see the color of the solids as they toast. Once they get to a dark brown, and the butter has a nice nutty aroma, remove it from the heat and strain.
  3. In a large bowl, combine all of the dry ingredients then stir in the warm butter and vanilla, mixing just until combined and you have something resembling wet clumpy sand.
  4. Fold in the lightly beaten eggs and chocolate chips, being careful not to over mix.
  5. Line a baking sheet with parchment and scoop cookies about 2" apart. Put them in the fridge for 15-20 minutes to allow the butter to cool and set.*
  6. When ready to cook, preheat the oven to 375˚F and bake the cookies for 12-15 minutes.
*or freeze at this point and keep for up to 6 months. to bake either let thaw in the fridge or put straight into the oven - lowering the temperature to 350 and adding a few minutes to the bake time.
Recipe by Eat Some Wear Some at