The perfect combination of sweet and savory! This isn’t your typical shortbread cookie – it’s more chewy vs. crumbly and the rosemary, salt + chocolate take it to a totally different level. This is the perfect cookie to pair with a glass of wine or to add to a charcuterie board for a dessert element.

Let’s jump right in and get started.

I used salted butter for this recipe. The salted creaminess in the dough, plus the salt we’re going to sprinkle on top really makes the cookie.

Combine all ingredients in a stand mixer. Cream the butter, then add the sugar (I prefer Baker’s because it’s more fine), and then add vanilla + chopped rosemary.

Slowly incorporate flour.

Mix until dough is a thick cornmeal like consistency and holds together easily when pinched.

Turn the dough out onto a work surface, divide in half and kneed by hand until dough comes together. Shape into two discs.

Wrap in cling wrap and refrigerate for 30 minutes.

Place one disc between two pieces of waxed paper and roll dough until 1/4″ thick.

Using a cookie cutter, create shapes of your choice and place 2″ apart on a baking sheet.

Repeat until all dough is rolled and shaped.

Bake at 350 degrees (or 325 if using Gold Touch sheets like I do) for 10 minutes until the edges are just slightly golden brown.

Allow cookies to completely cool.

Melt dark chocolate wafers and dip the cooled cookies into the melted chocolate. I dipped just less than 1/2 of the heart so you can still easily see the shape of the cookie.

Sprinkle sea salt flake and rosemary over the chocolate. Allow chocolate to set and then….

ENJOY!!!

Print Pin

Rosemary + Dark Chocolate Shortbread Cookies with Sea Salt

A sweet and savory cookie. The salted butter + sea salt flake pairs beautifully with the dark chocolate and rosemary.

Course Dessert

Prep Time 20 minutes

Cook Time 10 minutes

Servings 20 cookies

Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup sugar I recommend Bakers Sugar for all baking
• 1/2 tsp vanilla
• 2 tsp rosemary, very finely chopped
• 2.25 cups all purpose flour
• 1 bag dark chocolate wafters, melted
• sea salt flake
• additional finely chopped rosemary

Instructions

• Preheat over to 350 degrees.
• Cream room temperature butter in a stand mixer.
• Add sugar and beat until combined and creamy.
• Add vanilla and rosemary.
• Slowly incorporate flour. Mix until dough is a thick cornmeal like consistency and holds together easily when pinched.
• Turn the dough out onto a work surface, divide in half and kneed by hand until dough comes together. Shape into two discs.
• Wrap in cling wrap and refrigerate for 30 minutes.
• Place one disc between two pieces of waxed paper and roll dough until 1/4" thick.
• Using a cookie cutter, create shapes of your choice and place 2" apart on a baking sheet.
• Repeat until all dough is rolled and shaped.
• Bake at 350 degrees (or 325 if using Gold Touch sheets like I do) for 10 minutes until the edges are just slightly golden brown.
• Allow cookies to completely cool.
• Melt dark chocolate wafers and dip the cooled cookies into the chocolate.
• Sprinkle sea salt and rosemary over the chocolate. Allow to set and then….
• ENJOY!

Hope you give these a try!

Until next time,

xoxo