Can’t wait to try this new take on an old favorite from Jill.
Chocolate Chip Cookies with Rosemary
This is a great egg-free recipe I adapted from taproot magazine. Everybody loved them and I had them all guessing as what to what was the “secret ingredient”.
1 Tbs ground flaxseed
3 Tbs water
1 1/2 cups + 2 Tbs all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup cane sugar
1/2 cup packed brown sugar
1/2 cup olive oil
1/2 tsp vanilla extract
3 Tb finely chopped rosemary
3/4 cup chocolate chips
Cane sugar for dipping
*Begin by making flax “egg”. In a small bowl, stir together the ground flaxseed and 3Tbs water and set aside for a few minutes to thicken.
*Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl whisk together the cane sugar, brown sugar, oil, vanilla, Rosemary, and flax egg.
*Add the sugar and oil mixture to the flour mixture and stir just until combined. Add the chocolate chips and stir to incorporate.
*Cover the bowl of dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
*Preheat the oven to 350.
*Drop dough by rounded scoops into cane sugar and then place on cookie sheets which have been lined with parchment. Flatten cookies with fingers. Bake medium size cookies for 8-12 minutes and large ones for 12-15 minutes, until golden.
*Let cookies cool and enjoy!
These were not the cookies I made. The original recipe has you sprinkling them with sea salt. After tasting the dough (tsk tsk!) I didn’t think I would like them with sea salt so I dipped them in sugar instead. Yum! Made the tops especially crispy! ❤️❤️