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.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_Cover-819x1024.jpg)
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.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_1-768x1024.jpg)
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.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_2-819x1024.jpg)
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.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_3-819x1024.jpg)
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.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_4-768x1024.jpg)
Allow cookies to completely cool.
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_6-768x1024.jpg)
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….
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_Cover-819x1024.jpg)
ENJOY!!!
![](https://jaclynjames.co/wp-content/uploads/2021/02/Rosemary-Shortbread_detail1-820x1024.jpg)
Rosemary + Dark Chocolate Shortbread Cookies with Sea Salt
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
![](https://jaclynjames.co/wp-content/uploads/2019/03/JJH_signature-01-e1554876388169.png)