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Rosemary chocolate chip cookies: Fresh rosemary and dark chocolate might sound like an odd couple, but together they make one unforgettable cookie. The combination of flavors balance familiar comfort with something a little daring. Soft centers, crisp edges, and a sprinkle of flaky sea salt seal the deal.
Here’s Why This Rosemary Chocolate Chip Cookie Recipe Works
Butter meets olive oil: Buttery flavor with the soft texture olive oil brings. No dryness, no greasiness, just the right chew.
Sprouted spelt flour: Hearty yet tender, it adds a nutty depth and richer color you can’t get from all-purpose flour without weighing the cookies down. Want another way to bake with spelt? Try my Spelt Oatmeal Raisin Cookies.
Fresh rosemary: A savory twist that balances sweetness and deepens the chocolate.
Flaky salt finish: A pinch of Maldon on top melts into the chocolate and makes the flavors pop.
Recipe Tips
Start with softened butter: It creams smoothly with the sugars and gives you that tender middle.
Chop rosemary finely: Big pieces will dominate. You want subtle flavor, not pine sprigs.
Use a cookie scoop: Consistent size = even baking and prettier cookies.
Don’t crowd the pan: Give them space, they spread slightly as they bake.
Watch the bake time: They’re done when the edges are golden and the centers look just set. Overbaking dries them out.
Spelt and Rosemary Chocolate Chip Cookies
These spelt and rosemary chocolate chip cookies aren’t trying to be your grandma’s chocolate chip. They’re a little earthy, a little fancy, and seriously delicious. Perfect for when you want something different but still deeply satisfying. For a more whimsical twist on cookies, check out my Heart Shaped Chocolate Chip Cookies.
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Sprouted Spelt Rosemary Chocolate Chunk Cookies
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Ingredients
- 6 tablespoons butter , softened
- ¼ cup olive oil
- 1 cup coconut sugar , 200 grams , or brown sugar
- ½ cup granulated sugar, 100 grams
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups sprouted spelt flour, 300 grams
- 3 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips, 350 grams or chopped chocolate
For the tops
- large-flake sea salt (such as Maldon)
Instructions
- Heat oven to 375°F and line a couple of baking sheets with parchment paper or spray with nonstick cooking spray.
- Combine butter, olive oil, brown sugar and sugar in a mixing bowl and beat until light and creamy. Add the vanilla extract then add the eggs one at a time, beating the mixture well.
- Add the sprouted spelt four, chopped rosemary, salt and baking soda to the mixing bowl. Give the dry ingredients a quick stir to blend the salt and baking soda into the flour then beat the flour mixture into the butter mixture until well incorporated.
- Stir in the chopped chocolate or chocolate chips.
- Scoop the cookie dough with a tablespoon or cookie scooper and drop onto the baking sheet.
- Sprinkle the tops of the cookie dough with Maldon sea salt flakes.
- Bake for 9 to 11 minutes until golden brown. Remove to a cooling rack and cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can you substitute maple syrup for the regular sugar?
I haven’t tried it yet but it should work with a couple of minor changes. If you want to give it a trial, I would recommend only using 2/3 cup to 3/4 cup of maple syrup and reduce the oven temperature to 350°F or even 325°F. You could try baking just a couple of cookies at 350°F first and if they burn on the bottom and edges before they finish baking you can give it another try at 325°F. Maple syrup tends to caramelize quicker than regular sugar so adjusting the oven temperature helps them cook more evenly. If the batter seems to be too wet with the maple syrup, you can try adding a tablespoon or two more flour. The maple syrup will change the texture of the cookies and I would expect them to turn out a bit more cakey in texture. I hope this helps. I would love to hear back if you give it a try.
Hello! Would you expect this to work with sproyted wheat flour, or would the measurements be off?
Yes Marilyn this works exactly the same with sprouted wheat flour, so glad you asked. 🙂
I’ve been on a big chocolate chip cookie making rampage these last couple of weeks. It really is amazing all the different things you can do with chocolate chip cookies. I’m loving your cookie version of the Nestle toll house cookies and the use of the spelt flour. Also. . .herbs in bakes goods is so delicious.
thanks Lynn, I bet your kitchen is smelling like a chocolate chip cookie right now 🙂
Wow rosemary in chocolate chip cookies! Now that’s different. They look amazing!
This sounds like a creative and unique twist on the traditional chocolate chip cookie!
Thanks Sarah
These look so lovely! I especially love the salt topping. I’ve never used sprouted spelt flour. I bake with regular spelt flour often. What’s the difference in texture?
Hey Nicole, there isn’t a difference in the texture but the flavor of sprouted spelt is more complex and sweeter.
Rosemary, sea salt, and chocolate? Oh my, yes please! What tasty variation on a classic cookie, and with spelt too!
thanks Jeni, it really is a great variation
I would have never thought to put rosemary in a cookie. Sounds like a great idea. And yes, that little touch of salt at the end takes the cookie to a whole new level of yum for sure!! Perfect for my latte break!!