Rosemary, Almond & White Chocolate Cookies
That brown butter. Its earthy warmth helps ground an otherwise intense white chocolate, resulting in a deeply rich, savory-sweet cookie with even more of that nuanced, addictive caramel note. The extended wait time results in a perfectly textured cookie with a crisp edge and a chewy, buttery center — but with a tad extra crunch from the almonds to round it all off.
For the rosemary browned butter
- 4 Tbsp butter
- 4 sprig rosemary
- Melt 4 tbsp of butter in a small saucepan over medium-low heat. Once melted, add rosemary, and continue to stir until butter bubbles and crackles, then turns a rich medium brown. For a stronger brown butter flavor, let the butter go darker (even burned). Set aside and let cool.
For the rest
- 1 cup (about 6 ounces) white chocolate chips
- 0.25 tsp almond extract
- 0.125 tsp vanilla extract (optional)
- 1 large egg
- 0.5 cup granulated sugar
- 0.5 cup plus 2 Tbsp light brown sugar
- 6 Tbsp unsalted butter, softened
- 0.5 tsp coarse salt, such as kosher
- 0.75 tsp baking powder
- 0.25 tsp baking soda
- 0.75 cup bread flour
- 1 cup cake flour
- 0.33 cup sliced almonds, plus more for pressing on top
- Sift together cake flour, bread flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the brown sugar and remaining 6 tbsp of softened butter until smooth. Add the granulated sugar, then set a fine mesh strainer over the bowl and pour the browned butter through, straining out the rosemary sprigs. Discard sprigs, then beat again vigorously until mixture becomes light and fluffy, about 2 minutes. Finally, add the egg, almond extract, and vanilla extract, and beat again until incorporated.
- Add the dry ingredients to the wet and mix gently just until incorporated. Finally, fold in the white chocolate and almonds.
- Chill the dough for at least 4 hours and ideally up to 36 hours.
- When you’re ready to bake, preheat the oven to 350 degrees. Roll the dough into balls of about two tablespoons each, and place on a parchment- or Silpat-lined baking sheet about 3 inches apart. If you like, press a few more almonds on top. Bake for 15-20 minutes, or until edges are set and centers are still soft. Cookies will continue to set once they’ve been removed from the oven.
For the full post, visit Two Red Bowls.