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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.
Prep Time20 mins
Cook Time10 mins
Course: Dessert
Servings: 20 cookies


  • 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


  • 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!