Chocolate and Rosemary Cookies
Votes: 4
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 16 pcs.
Complexity: easily
Quantity: 16 pcs.
Melissa De Arabian's easy cookie recipe uses a wealth of ingredients like sugar, flour, and chocolate chips, with a hint of savory flavor thanks to the addition of dried rosemary. The result is airy, buttery, and not-too-sweet cookies. The total cost of all ingredients in the recipe is under 80 rubles (as of 2014), making it an affordable weekend treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups (110 g) softened butter
- 1/4 cup sugar
- 0.5 tsp crushed dried rosemary
- 0.5 tsp salt
- 1 cup baking flour
- 1/3 cup chocolate chips
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 350°F (150°C). Using a hand mixer, cream the butter and sugar. Mix in the rosemary, salt, and flour, adding the flour a quarter cup at a time. Fold in the chocolate chips and distribute them evenly by hand. Form the dough into a ball. Chef's tip: If the dough becomes soft or too greasy, chill it for 15 minutes.
- Roll out the dough to a thickness of 1.5 cm and cut it into small rectangles (1.5 cm by 5 cm). Place it on a cold baking sheet (no need to grease it). Prick the surface of the dough with a fork. Bake for 25 minutes until golden brown. Remove the shortbread cookies from the baking sheet and let them cool completely.
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