I’m so excited to share these delicious Dark Chocolate Orange, Rosemary & Sea Salt cookies with you today as part of a virtual cookie exchange with some of my instagram pals! I’ll be linking all their recipes at the bottom of this post so be sure to check them out.
I love trying out new recipes and this one did not disappoint. All these flavors together create such a delicious holiday explosion in your mouth that will leave you wanting more and more.
Growing up, our family always did the Pickle ornament tradition. If you’re not familiar with it, you hide a pickle ornament on the tree and whoever finds it gets a prize. When my brother and I were younger the prize was always one of those big chocolate oranges. You know the kind you’re supposed to hit on the counter to help break it into slices??
That’s my first memory of that delicious chocolate orange combination and it will always remind me of Christmas. Plus my favorite herb is rosemary and I believe every cookie is better with a little sprinkle of sea salt, so you just can’t go wrong with these!
I’ve never made cookies before where you melt the chocolate first but it makes such a difference! It looks like brownie mix when all the ingredients are together, but chilling it hardens it up enough to be able to scoop it into balls.
It creates a delicious gooey texture that melts in your mouth that I hope you enjoy as much as I do!
I found this recipe on Pinterest via Reading My Tea Leaves and made a few of my own changes.
Dark Chocolate Orange, Rosemary & Sea Salt Cookies
Soft chocolatey cookies with a flavorful burst of orange, rosemary and a pinch of sea salt.
Ingredients
- 2 cups dark chocolate chips
- 3 tablespoons butter (or coconut oil)
- 2 eggs
- 1/2 cup sugar (I used coconut)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Juice from half an orange
- Finely chopped fresh rosemary
- Flaky sea salt
- Zest from one orange
Instructions
- Preheat oven to 375.
- Melt the chocolate chips and butter in a saucepan over low heat, stirring continuously to avoid burning. Once fully melted, remove from heat and set aside.
- In a large bowl, beat together eggs, sugar, vanilla, juice from orange and salt until fully mixed. You can use a whisk or a mixer!
- Combine chocolate mixture with egg mixture.
- Add flour and baking powder until a gooey dough forms.
- Cover and chill in the fridge for 15-30 minutes.
- Once chilled, scoop 2 inch mounds onto cookie tray
- Bake for 7 mins or longer if needed - oven times may vary but 7 gave me the softest, gooiest texture!
- Sprinkle with orange zest, rosemary and sea salt and enjoy!
Notes
If you have anyone who doesn't like sea salt, you can substitute sugar!
BLOG HOP COOKIE SWAP RECIPES
Room for Tuesday – Butter Spritz Cookies
Renovation Husbands – Brown Sugar Cookies
Francois et Moi – English Toffee
