Salted Rosemary Olive Oil Cookies

Salted rosemary olive oil dark chocolate chunk cookies always surprise guests with their mix of comfort and sophistication. These cookies are chewy at the edges and soft in the center, packed with pockets of dark chocolate and a hint of rosemary that lingers beautifully. I reach for this recipe when I want a treat that is both a conversation starter and easy to whip up with simple ingredients from my pantry and garden.

I remember the first time I brought these to a holiday party and guests kept asking for the recipe. Now they are my go to whenever I want to bake something special that still feels homespun and easy.

Ingredients

• Extra virgin olive oil: brings a fruity richness and tender crumb try to use a high quality oil for best flavor
• Organic cane sugar: keeps things sweet with a subtle molasses note choose an unrefined sugar if possible
• Large egg: binds the ingredients and gives structure use the freshest egg for best texture
• Fresh rosemary: offers a unique aromatic twist chop very finely for the best distribution
• White whole wheat or whole grain spelt flour: boosts nutrition and keeps a light texture look for fine and fresh flour
• Fine sea salt: brightens flavors and enhances the cookie perfectly
• Baking soda: ensures a gentle rise and soft crumb
• Baking powder: adds lift without drying the cookies
• Dark chocolate chopped into chunks: provides bursts of richness choose a 70 percent or higher bar for complex flavor
• Flaky sea salt: balances the sweetness and gives a gourmet finish use as a topping for extra flair

I love choosing rosemary from my backyard. It always perfumes the dough in a way that store bought just cannot match.

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to ensure your cookies release cleanly after baking.

Mix Wet Ingredients:

In a large bowl whisk together extra virgin olive oil organic cane sugar and the egg. Use a strong whisk so the mixture emulsifies fully and turns creamy and glossy.

Add Dry Ingredients and Rosemary:

Add chopped rosemary white whole wheat flour sea salt baking soda and baking powder directly to the bowl. Stir thoroughly to evenly incorporate the flour and distribute the rosemary so every bite is fragrant.

Fold in Chocolate:

Add chopped dark chocolate chunks gently folding them into the dough. Try not to overmix so you keep the cookies tender and the chocolate chunky.

Shape Cookies:

Use a small cookie scoop or tablespoon to portion dough into balls about the size of a golf ball. Space them apart on your prepared baking sheet to allow for spreading.

Bake:

Bake in the preheated oven for 7 to 9 minutes. Watch closely. Remove the cookies as soon as the edges look set but the centers are still slightly soft. They will continue to cook on the hot tray and this keeps them moist.

Finish and Cool:

Sprinkle each warm cookie with a pinch of flaky sea salt if you want that extra savory note. Let cookies cool for at least a few minutes on the tray so they firm up before moving them to a rack.

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My favorite part is the aroma when the rosemary hits the warm dough. It reminds me of baking at my grandmother’s house where we always plucked herbs straight from the garden before stirring them into our treats. The tiny pinch of flaky salt makes each bite a little special.

Storage Tips

Cool cookies completely and store them in an airtight tin at room temperature. They will stay fresh and soft for up to three days. For longer storage freeze in a single layer before transferring to a freezer bag and keep for up to two months. Reheat briefly to bring back just baked texture.

Ingredient Substitutions

If you do not have spelt or white whole wheat flour you can use regular whole wheat pastry flour or even all purpose though the texture may be a bit lighter. For a more pronounced herbal note try swapping in thyme or a pinch of dried lavender with the rosemary. Semi sweet or milk chocolate also work if dark is not your favorite.

Serving Suggestions

These cookies are perfect for a holiday cookie platter or as a fancy afternoon snack with coffee or tea. Serve with citrus slices or berries to complement the herbal notes. Add a scoop of vanilla or berry ice cream for a dessert that feels like it came from a charming French bistro. I sometimes crumble them over yogurt for breakfast on slow weekend mornings.

A Bite of Culinary History

Olive oil cookies come from Mediterranean traditions where butter is scarce but high quality olive oil is abundant. Adding rosemary echoes classic Italian pastries while the combination with dark chocolate gives a modern gourmet touch. You can see this blend of old and new in so many family favorites that get reimagined for today’s home kitchen.

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Frequently Asked Questions

→ Why use olive oil instead of butter?

Olive oil gives moisture and a subtle fruity flavor, making the cookies softer with a lighter, slightly savory profile.

→ What kind of dark chocolate is best?

Use a chocolate bar with 70-85% cacao for a balanced flavor, or choose your favorite high-quality dark chocolate.

→ Can dried rosemary substitute for fresh?

Fresh rosemary gives the best fragrance, but dried can be used in smaller amounts as it is more concentrated.

→ How do I prevent overbaking?

Bake just until the edges are set. The centers should look slightly underdone, as cookies firm up while cooling.

→ Why sprinkle with flaky salt?

Flaky salt enhances the chocolate and rosemary, and adds contrasting texture for a more dynamic cookie.

→ Is whole wheat or spelt flour required?

Both work well and add earthy flavor, but all-purpose flour can be used for a lighter texture if preferred.