Chocolate Chip Cookie's New Year's Resolution: Get Fancy

Like many American-born bakers out there, one of the first things I learned to bake was chocolate chip cookies.  I do love a good chocolate chip cookie, and it was a great starting off point for my culinary curiosity.  I am rather conflicted these days, however, because I occasionally crave a chocolate chip cookie, but I just can't bring myself to bake something so "boring" (now, I only say boring because I've made them so many times).  Therefore, imagine how happy I was to stumble upon a recipe for chocolate chip cookies jazzed-up with rosemary, paprika, and spicy cayenne!  This is far from boring, and I love the idea of using rosemary and other spices in a sweet baked good.

Spicy Rosemary Chocolate Chip Cookies (adapted from BitterSweet)


Ingredients:

• 1 stick (1/2 cup) butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1/3 cup granulated sugar
• 2 tbsp maple syrup
• 1/2 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 heaping tbsp fresh rosemary, finely chopped
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup pecans, toasted* and chopped
• 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Using your stand mixer fitted with the paddle attachment, mix together the melted butter, both sugars, maple syrup, and vanilla extract until very smooth.
3. Sift the flour into a separate bowl, and then add in the spices, rosemary, baking soda, and salt.  Stir with a fork until well mixed.
4. Add the dry ingredients to the wet in two additions, mixing until just incorporated after each addition.  Do not over-mix!  Stir in the pecans and the chocolate chips until well incorporated.
5. Scoop out the dough so that you have 1-1 1/2 inch balls.  The dough may be a little crumbly, but if you push it firmly into a ball, it will be fine.  Place these on the baking sheet and flatten each ball with the palm of your hand until you have a nice round, about 1/2 inch thick.
6. Bake for about 12 minutes until just barely golden brown around the edges.  This will give you a chewy cookie; cook for another minute or two for a crunchier cookie.
7. Let the cookies cool on the baking sheets for 5 minutes and then move to a wire rack.  Once completely cooled, you can store them in an air-tight container or freeze them.  However, I recommend just enjoying them right away! 

*To toast the pecans:  Preheat your oven to 350 degrees Fahrenheit.  Spread the pecans out on a baking sheet and toast in the oven for 6-7 minutes until you can smell their delicious nuttiness.  Keep a close eye on them to make sure they don't burn!

Wet ingredients...butter and sweetness, what could be better? 

Pretty colors in the dry ingredients - definitely not your average cookie!

All mixed in, including the chocolate and the pecans.

These don't puff up too much, so you don't need to leave too much space between them.

Close up.  Look at all the chunks and rosemary bits.

Just out of the oven.

A mild winter day lent itself perfectly to some outside cookie photography.

Om nom nom.

These are perhaps the most divine and surprising cookies!  Their flavor is unlike anything I have ever experienced in a sweet baked good.  The cayenne is just enough to hit you with a little kick after you chew the cookie a few times, but it does not overwhelm your palate.

Don't be skeptical; make these!  Beware: seriously addicting.