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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!
Nothing like a chocolate chip cookie! It brings back so many memories this recipe! Plus great work on the video!
Your so right about chocolate chip cookies, thanks for the encouraging words on the video 🙂
I have not dared to bake with sprouted spelt yet. After seeing your cookies I feel like trying it out soon. Especially because I am craving chocolate chip cookies right now and because they got over just earlier. Cool idea to add rosemary!
this is a really easy and successful recipe to start with, I hope you give it a try 🙂
Ooh, rosemary cookies! They sound delicious!
thanks Julia
Spelt is a wonderful ingredient – your description of a rustic, chewy cookie has me interested. And as for chocolate and rosemary – don’t get me started. Gorgeous
Thanks Lucy 🙂
I love cooking with fresh herbs but never expected to see rosemary in a cookie! And you’re right, sea salt and chocolate is an amazing combination
oh yes the sea salt is amazing but so is the rosemary.. it’s a great combination 🙂
Rosemary in chocolate chip cookies! Wow, how brilliant. I really want to try this recipe. I’ve always wanted to try sprouted flour. This is a good recipe to start with. 🙂
Yes Christine, this is a great recipe to start with, can’t go wrong
Do you know I have never used spelt flour yet! This recipe is going to give me the chance. I have to switch out a couple ingredients for non dairy and eggs but it will not change the goodness of these cookies. I can already tell. Thanks so much!
I would love to hear your results with your substitutes, thanks Ginny
I love baking with spelt flour. And I’m so intrigued by the rosemary. They look perfect.
thanks Jenn
I’ve never baked with spelt flour. After looking at a healthier version of this classic cookie I need to pick up the ingredients when I go grocery shopping!
You won’t regret it Sandra
Such a unique chocolate chip cookies recipe, with sprouted spelt flour and rosemary. Now I am super curious how this taste 🙂
Let us know if you try it Anita, thanks for the comment