Sweet tooth or not, cookies will always have a place in our hearts. It's what we crave for whether we are having a long and stressful day at work or we just want to quickly snack on something good and satisfying. But instead of opting for grocery-bought ones which might have a ton of sugar and added preservatives, why not bake your own at home? Get started this long weekend with chef Jeremy Gillon's simple rosemary, chocolate and nuts cookies which are equal parts delicious, nutty and chocolatey.
Recipe: Chef Jeremy Gillon of Restaurant Jag’s Rosemary, Chocolate and Nut Cookies
- 230g butter (room temperature)
- 200g muscovado
- 180g caster sugar
- 1 gousse vanilla
- 30g chopped fresh rosemary
- 450g bread flour
- 10g baking powder
- 5g salt
- 200g dark chocolate
- 150g milk chocolate
- 150g mixed roasted almond and hazelnut
- Whisk butter, brown sugar, caster sugar, rosemary and vanilla for ten minutes with an electric whisk powered at 5 speed.
- Add flour, baking powder, salt, melted dark and milk chocolate and chopped nuts to bind into a smooth dough.
- Rest the dough for 3 hours in the fridge.
- Portion the dough into recommended 2cm discs.
- Pre-heat oven and bake at 180 Celsius for 8 mins.
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