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Spicy Rosemary Dark Chocolate Cookie

This unique cookie pairs well with our estate grown Cabernet Franc.

INGREDIENTS

  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup brown sugar
  • 12 tablespoons softened butter
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup chopped dark chocolate

INSTRUCTIONS

  1. Combine the brown sugar and rosemary in the bowl of a stand mixer and rub together with your fingers.
  2. Add the butter, maple syrup, vanilla and mix until incorporated.
  3. Add the egg and mix again.
  4. Combine the flour, baking powder, soda, salt and cayenne in a bowl.
  5. With the mixer running, slowly add the flour mixture and mix until fully incorporated.
  6. Turn the mixer off and fold in the chopped chocolate with a spatula until combined.
  7. Preheat oven to 375° (commercial convection oven at 325°)
  8. Use small ice cream scoop to form 1” balls of dough. Place on a parchment lined baking sheet.
  9. Bake for about 7-8 minutes until the edges are just starting to turn golden. The cookies will appear undercooked but will firm up once out of the oven.
  10. Let them cool for a few minutes before transferring to a wire rack to cool completely.

 

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912