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Rosemary Cardamom Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: cardamom, chocolate, chocolate chip, christmas, cookies, holiday, rosemary
Servings: 24 cookies


  • 200 g unsalted butter, cold and cubed
  • 1-2 sprigs fresh rosemary
  • 350 g all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1-½ tsp baking powder
  • 1-¼ tsp ground cardamom
  • 125 g brown sugar
  • 175 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 225 g dark chocolate, roughly chopped
  • flaky sea salt optional


  • Preheat oven to 350 degrees Fahrenheit and line baking sheeting with parchment paper.
  • In a medium saucepan, add cold butter and rosemary. Allow to melt, swirling the pan occasionally and ensuring it does not become foamy or bubbly. Set aside for 30-45 minutes to allow rosemary to infuse the butter.
  • Meanwhile, in a medium bowl, add flour, baking powder, baking soda, salt and cardamom. Whisk to combine.
  • In the bowl of a stand mixer, add brown sugar and granulated sugar and pour in cooled rosemary-infused butter. Mix until well combined.
  • Crack in eggs, one at a time and mix on low after each addition. Add vanilla extract and mix until combined.
  • Add dry ingredients to the wet ingredients and mix on low until just combined and a few flour pockets remain. Stir in chocolate chunks, ensuring not to over-mix the dough.
  • Using a 1-½ tablespoon cookie scoop, scoop cookie dough onto parchment lined baking sheet and sprinkle with flaky sea salt.
  • Bake for 10-12 minutes, stopping halfway through to bang the pan against the oven rack to create pools of chocolate. Bake until lightly browned and serve.