On a roadtrip through the south of France a few years ago, we decided to stop at a bakery somewhere between Orange and Avignon. I stepped inside the bakery with Kirstie (who’s always in for a treat), and she immediately spotted a thick, pale cookie studded with nuggets of chocolate. She had to try them, and of course, so did I.
I ordered six, and we shared them as a special treat during the rest of our trip. Little did I know how magical that treat would prove to be because these cookies weren’t just any ordinary chocolate chip cookies, but a decidedly Provençal variation! Gorgeous cookies with the earthy, fragrant scent of rosemary and the mildly aromatic flavor of good olive oil, not butter.
From that very first bite, I knew this was a recipe I had to recreate. And here, just for you, I am happy to share my successful kitchen experiment.
But before I do, please promise me you won’t attempt to serve these cookies with milk or any drink containing milk (forget the lattes and cappuccinos). They go best with a glass of Banyuls, an Armagnac or a strong, dark espresso.
Chocolate Chunk Cookies with Rosemary and Olive Oil
Makes approximately 20 cookies
- 250g all-purpose flour (you might need a bit more, depending on the humidity)
- ½ tsp baking powder
- pinch of salt (preferably fleur de sel)
- 1 ½ tsp dried rosemary
- 120g good-quality, dark chocolate, chopped
- 2 eggs
- 65 ml olive oil
- 1 tsp vanilla extract
- 200g sugar
Sift the flour and baking powder in a large bowl. Add the salt, making sure to grind it finely between your fingers. Add the rosemary and chopped chocolate and stir well. Whisk the eggs with the olive oil, the vanilla extract and the sugar. Add the wet ingredients to the dry, and stir well with a wooden spoon. Knead the dough a bit with your hands while it’s still in the bowl, add more flour if it seems too wet, and then shape it into a ball. Divide the dough in two and form a thick disk from each piece. Wrap each piece in cling film and allow them to rest in the fridge for at least an hour. Overnight is also fine. Make sure to take the dough out of the fridge ten minutes before rolling it out. Preheat the oven to 180°C and line a baking sheet with baking paper. Roll out the dough on a floured surface and cut out cookies of about 1 cm thick and 5 cm in diameter. Place them on the baking sheet with a little space between each cookie. Bake the cookies for 20-25 minutes and allow to cool on a wire rack before serving.