Chewy Rosemary-Lemon Chocolate Chip Cookies

I think we can all agree that chocolate chip cookies are just about the best cookie there is (except for maybe you, peanut butter blossom. I see you.) They are so versatile; so good for any party and any occasion. There has literally never been a recorded incident of a person showing up to a gathering with chocolate chip cookies where they were met by disappointment. Literally never. That being the case, I wanted to make a chocolate chip cookie that was equally as versatile, and that reminded me of baking cookies as a kid*, but maybe also had a slightly more sophisticated flavor. Here’s the result, Chewy Rosemary-Lemon Chocolate Chip Cookies. Bring them to a party and you’ll definitely trick people into thinking you have your life together.

*This dough is also egg & dairy free, so your inner child would appreciate it if you left a little extra in the bowl when you’re finished.

Makes: 18-24 cookies
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

• 2 ½ cups all-purpose flour

• ½ cup (1 stick) of vegan butter 

• 1 ¼ cup light brown sugar

• ¼ cup granulated sugar

• 6.5 tbsp of your favorite unsweetened non-dairy milk (I used oat milk)

• 2 tsp vanilla extract

• 1 tsp salt

• ½ tsp baking soda

• ½ tsp baking powder

• 1 cup vegan semi-sweet chocolate chips

• 1.5 tsp of fresh rosemary, minced

• Grated zest of 1 lemon

Instructions

1. Preheat oven to 375°F. In a bowl, sift together flour, baking soda, baking powder and salt. Set aside. 

2. Melt the butter in a small saucepan over medium-low heat. Once the butter has melted, add the rosemary and lemon. Stir frequently and cook for 3-5 minutes to let the flavor infuse. Remove from heat and let cool for 5 minutes.

3. Combine the butter mixture, brown sugar and granulated sugar in a bowl and beat on medium-high (2-5 minutes).

4. Add the milk and vanilla extract and mix until incorporated. 

5. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl to make sure all the ingredients are just incorporated. Do not over mix.

6. Stir in the chocolate chips. The dough will be thick and dense and you may want to use your hands to incorporate. 

7. Take heaping spoonfuls of the dough and roll into 2 inch balls. Place on baking sheet and lightly press into a thick disk, spacing 2 inches apart.

8. Bake for 10-15 minutes or until edges start to turn golden brown but the center is still soft. Let cool 5 minutes on the baking sheet, then transfer to wire wrack to continue cooling. Store in airtight container once completely cool.