CHOC CHIP ROSEMARY COOKIES - Smith & Deli-cious, p. 157
I have made many a Shannon Martinez recipe, but never a sweet until now. I made these chocolate chip cookies and took them to a party today. Huge hit. I’m not going to go into prep, because you all know the basic way to make CCCs, right? You can find a link to the recipe online upthread. The twist with these cookies is that there is some rosemary added, a bit of olive oil, and a sprinkle of salt. I felt that the rosemary was subtle, but everyone said they could taste it, and while it may seem an odd addition, people loved it. Even a random child who was not part of our group, but kept coming up to our table and stealing cookies. Just a few notes on the cooking: The cook time in the recipe is 15-25 minutes. I went with 15, and got a cookie with a crisp bottom and a bit of chew in the center. Longer and I would have had a cookie crisp throughout. I would probably go a little shorter next next time. Also, the instructions tell you to form the dough into 10 balls, and the yield is supposed to be 10 cookies. Ok, if you want cookies the size of dinner plates. But if you want a normal cookie of 3" or so, you will get about 25 of them. Oh, and it should go without saying, but I adapted these to be gluten-free using King Arthur’s measure-for-measure flour mix, using the same quantity (by weight) as in the recipe. I used Bob’s Red Mill egg replacer for the No Egg.