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Rosemary, Hiddles & Honey Chocolate-Dipped Cookies

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Chewy brown butter chocolate chip cookies, infused with fresh rosemary and dipped in dark chocolate and honey.

Rosemary, Hiddles & Honey Chocolate-Dipped Cookies

  • Servings: Cookies
  • Yield: 30-32


  • 2 Tablespoons fresh rosemary, finely chopped
  • ½ cup granulated sugar
  • 12 Tablespoons (1 ½ sticks) unsalted butter, cut into large chunks
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar (light or dark)
  • 1 egg
  • 7 oz bittersweet chocolate, chopped
  • For the honey-chocolate:
  • 8 oz good quality bittersweet chocolate, coarsely chopped
  • 1 Tablespoon unsalted butter, cut into pieces
  • 1 Tablespoon honey


  1. In a stand mixer bowl, combine the rosemary and granulated sugar. Use your fingertips to rub the rosemary into the sugar until fragrant and soft green in colour
  2. Brown the butter: Melt 10 Tablespoons of butter in a medium saucepan (set remaining 2 Tablespoons aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich, nutty aroma - about 5-8 minutes. {Note: The butter will go through a "foamy" stage, once it settles down, keep a close watch on the colour.} Remove pan from heat and stir in vanilla extract. Set aside to cool to room temperature.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and brown sugar.
  4. Add flour mixture to the rosemary-infused sugar and whisk to combine.
  5. Add the cooled brown butter and remaining 2 Tablespoons of butter.
  6. Using the paddle attachment, beat on med-low until you're left with something that resembles clumpy, wet sand.
  7. Add the egg and beat on low until just combined. Switch over to a large rubber spatula and stir in the chunks of chocolate. {Note: Don't worry if the dough seems a bit dry.}
  8. Line a cookie sheet with parchment paper. For each cookie, measure out about 1 rounded Tablespoons (1 oz each). Roll each mound into a ball and press down lightly to create a flat bottom. Once all the dough has been measured out, cover sheet with plastic wrap and refrigerate for about 12 hours (sorry!).
  9. Preheat oven to 400 F. Line another cookie sheet with parchment paper.
  10. Place cookies on the new sheet (leave about 1-inch of space between each cookie). Bake 8-10 minutes or until the cookies are light golden brown. {Note: Mine were perfect at the 8 minute mark. Don't over-bake.} The cookies might look under cooked but they will firm up beautifully as they cool. Remove sheet from the oven and allow the cookies to rest for about 5 minutes before transferring to a cooling rack. Cool completely before taking them to go skinny dipping in chocolate.
  11. Chocolate dip: Prepare a double boiler - Fill a medium saucepan with about 1-inch of water and bring the water to a slow simmer. Find a heatproof bowl that fits snugly over the saucepan (make sure the bottom of the bowl does not touch simmering water). Place chopped chocolate, butter and honey into heatproof bowl and place the bowl over simmering water. Stir until chocolate is melted and the mixture is smooth. Remove bowl from heat and allow the elixir to cool for about 5 minutes.
  12. Place a large sheet of parchment paper nearby (you may reuse the sheet from the oven). Dip each cookie half-way into honeyed chocolate and place them onto parchment paper until the chocolate hardens and sets.

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