Spiced Rosemary Chocolate Chip Cookies
by Sara W.This cookie recipe took first place in our Spiced Cookie Contest at the 2014 Iowa State Fair and was named the Overall Cookie Winner! Thanks goes to Sara Woolery for creating this delicious recipe!
Spiced Rosemary Chocolate Chip Cookies
Rated 3.3 stars by 4 users
Category
Cookies & Bars
Servings
2 1/2 Dozen Cookies
Ingredients
1/3 C. Vegetable Shortening
2/3 C. Margarine
1/2 C. Dark Brown Sugar
1/3 C. Granulated Sugar
2 Tbsp. Maple Syrup
-
1/2 tsp. Vanilla Extract, Mexican
1 tsp. Baking Soda
-
1/2 tsp. Sea Salt, Fine
-
1/2 tsp. Paprika, Smoked Sweet
-
1/2 tsp. Cayenne Chile, Powder
-
1/2 tsp. Cinnamon, Saigon Ground
-
2 tsp. Rosemary, Cracked
2 C. All-Purpose Flour
1 C. Pecans, Roughly Chopped & Toasted
3/4 C. Semi-Sweet or Bittersweet Chocolate Chips
Directions
Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper.
In a small bowl, mix together the dry ingredients: the flour, salt, baking soda, paprika, cayenne, cinnamon, and rosemary. Set aside.
In a large bowl, cream together the margarine, shortening, and both sugars. Mix in maple syrup and vanilla.
Mix flour mixture into the shortening mixture, a little at a time. Finally mix in pecans and chocolate chips.
Drop spoonfuls of dough onto the parchment-lined cookie sheets. Flatten each cookie slightly with your palm.
Bake 10-15 minutes or until cookies are barely dry on top and are lightly golden around the edges.
Remove the cookie sheets from the oven and allow to cool one minute on tray before transferring to a cooking rack.
Recipe Note
For a fun gift, or for easy cookie-making for yourself, we have a Spiced Rosemary Chocolate Chip Cookie Kit over in our gift box department!
The 1 1/2 Tbsp. Rosemary is the amount for fresh; 2 tsp. is the amount for dry (I’ve updated the recipe to clarify). That could be making the difference in how dry the overall mixture is.
Something is missing. I have checked the recipe. Several times. The mixture is just crumbly cannot even scoop it.