Desserts » Chocolate Rosemary Cookies

Chocolate Rosemary Cookies

chocolate rosemary cookies

Winter is the season of chocolate and cookies are one of the best ways to enjoy it.

In these chocolate cookies, the other key players are two: extra virgin olive oil, and rosemary which recalls the slight herbaceous oil and enhances the tannic note of the chocolate.

I am sure you will be thrilled by them!

chocolate rosemary cookies vertical
chocolate rosemary cookies vertical

Chocolate is a small moment of happiness within everyone’s reach.
It takes away the melancholy, it makes gray clouds full of useless thoughts vanish.

Just do not exceed, otherwise, your shape is in peril. Hint: share these cookies with friends!

chocolate rosemary cookies top view
chocolate rosemary cookies top view

This Chocolate Rosemary Cookies recipe is taken from the blog Andante con gusto (in Italian) where you can also find other interesting recipes.

chocolate rosemary cookies

Chocolate Rosemary Cookies

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Rest Time: 1 hour
Total Time: 1 hour 32 minutes

Chocolate Rosemary Cookies, an unusual combination of flavors that will leave you pleasantly surprised!


  • 140 g (1 cup + 3 tablespoons) 00 flour or all-purpose flour
  • 20 g (3 tablespoons) unsweetened cocoa powder
  • 1 sprig rosemary, finely chopped
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon flake sea salt
  • 60 ml (1/4 cup) extra virgin olive oil
  • 120 g (1/2 cup + 1 tablespoon) light brown sugar (alternatively use cane sugar)
  • 1 large egg
  • 120 g (4.2 ounces) dark chocolate 60/70% cocoa, coarsely chopped
  • 20 g (0.7 ounces) peeled and unroasted almonds, coarsely chopped


    1. In a large bowl pour the powders: flour, cocoa, baking soda, rosemary, salt, and mix well using a hand whisk.
    2. Whip the oil with the sugar and the egg with an electric whisk, until it is creamy and puffy, for at least 5 minutes.
    3. Pour the sugar and oil mixture into the bowl of powders, then add half the chocolate and mix well with a spatula.
    4. Refrigerate for 1 hour so that the mixture hardens.
    5. Preheat the oven to 180°C (350°F) and prepare two baking sheets with parchment paper.
    6. Using a spoon, collect the quantity of a large walnut of dough and, with moistened hands, roll it.
    7. Arrange it on a baking sheet and then gently squeeze it with your hand to obtain a circle of about 5-6 cm (2 inches) in diameter.
    8. Repeat the process placing each cookie at about 5-6 cm (2 inches) distance from the others.
    9. Once ready, finish with the almonds and chocolate on the surface of the cookies.
    10. Cook for about 12/15 minutes, turning the baking sheet halfway through cooking.
    11. Remove the baking sheets from the oven, then using a spatula, transfer the cookies to a wire rack to cool completely.
    12. Reserve the cookies in an airtight box.


Do not overcook them, otherwise, they will become too dry.

Nutrition Information
Serving Size 1
Amount Per Serving Calories 170

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