A few days before I made a trip to Oberlin in early December, my friend Liv (with whom I’d be staying) posted a picture of beautiful chocolate cookies topped with orange zest, rosemary and sea salt. “Liv, those cookies looked amazing,” I told her when I arrived in Oberlin. She replied that she still had some, so I got to try one later that day and they tasted as good as they looked. I’d been intrigued by the topping combination, which turned out to enhance the cookies’ depth a lot.
Determined to reproduce the cookies myself, I asked Liv to send me the recipe she’d used. The month went by without my having an opportunity to make them, but luckily I ended up at Marika’s house after Christmas for our traditional cookie-baking and catching-up afternoon. We were surprised at how thick the dough ended up being and we were worried that it felt a bit dry, but the cookies turned out incredibly and were a hit both with her family and at the holiday party we attended later that evening.
Chocolate Cookies with Orange Zest, Rosemary & Sea Salt (adapted from this recipe)
- 2 cups semisweet (we actually used bittersweet) chocolate chips
- 3 tbsp unsalted butter
- 2 eggs
- 1/2 cup sugar
- 1/2 tsp salt
- 1-2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- for the tops of the cookies:
- minced fresh rosemary
- zest from 1 orange
- sea salt
- Melt the chocolate chips and butter together in a saucepan or double-boiler, stirring until it’s smooth.
- In a big bowl, beat together the eggs, sugar and salt until slightly thick and pale yellow.
- Add the melted chocolate to the egg mixture and combine.
- Add the flour and baking powder and stir until just combined.
- Cover and chill the dough for 15-30 minutes (we chilled it out in the snow for less than 15 minutes and it was fine). While the cookies are chilling, preheat the oven to 375F.
- Roll the dough into 1-2″ balls and place on cookie sheets with 1-2″ in between each cookie.
- Bake for 10′, then sprinkle zest, rosemary, and salt on each cookie, pressing down a bit so they stay on. Bake cookies for an additional 2′, then remove from the oven and let cool.