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Rosemary Bourbon Chocolate Chunk Cookies with Pecans and Smoked Sea Salt

Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt

Adapted from my Pistachio and Dark Chocolate Chunk Cookies recipe. Note this recipe requires chilling time, preferably overnight.
Course Dessert
Cuisine Cookies
Author TheSpicedLife

Ingredients

  • 2 cups (8.5 oz) AP flour
  • 2 cups (8.5 oz) white whole wheat flour
  • t baking soda
  • t baking powder
  • t rosemary salt (see note above)
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 T minced fresh rosemary
  • cups (10 oz) light brown sugar
  • 1 cup plus 2 T (8 oz) granulated sugar
  • 2 large eggs
  • 1 t vanilla
  • 2 T bourbon
  • 3 18-oz bags Scharffenberger Bittersweet Chocolate Chunks, see note above
  • 1 cup chopped pecans
  • Coarse smoked sea salt for sprinkling, see note above

Instructions

  1. Whisk together flours, baking soda, baking powder and rosemary salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter, fresh minced rosemary and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and bourbon. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chunks and pecans. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cookies each time).
  3. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  4. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2-3 tablespoons of dough per cookie. Sprinkle the cookies with smoked sea salt and bake until golden brown but still a little soft, about 13-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.