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For a few months I had a desire to try this combination of flavors. My expectations were high and I was really excited while making this cookies. They turned out ok, but for me, it wasn’t the happiest combo. I decided to publish this recipe because it wasn’t bad and if someone wants to give it a try, here it is. Soft and chewy with a Mediterranean touch.

Ingredients:

  • 120 gr butter
  • 200 gr flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • pinch of salt
  • 130 gr brown sugar
  • 1 egg
  • 100 gr dark chocolate (cut into small pieces) or chocolate chips
  • 2 tbsp fresh rosemary (chopped)

Slice butter into small pieces, put it in the skillet and melt it over medium heat stirring frequently.

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When butter melts, it will start to foam up a bit.

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You have to stir constantly and when butter gets lightly brown and develops nutty aroma, remove from heat and pour into heatproof bowl.

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Be careful not to burn butter. Let it cool for 30 minutes. Mix butter and sugar for 1 minute.

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Add egg and mix for another minute. In another bowl combine flour, cornstarch, baking powder and salt. Add half of the dry ingredients, mix a little and add second half.

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Mix until combined. Cut chocolate and chop rosemary.

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Add them in the batter and stir with spatula.

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Line baking pan with parchment paper. Using 2 tsp, grab some batter and put it in a pan, leaving enough space in between because cookies will spread while baking.

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Preheat oven to 175 degree C.

Put baking pan in a fridge while waiting for the oven to heat.

Bake for 9-10 minutes. The cookies will be still soft so don’t touch them until they cool, otherwise they will break down.

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