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Tuesday, December 9, 2014

garden advent dec 9th



















1 tablespoon chopped fresh rosemary
¼ cup brown sugar
6 tablespoons softened butter
2 tablespoons maple syrup
½ teaspoon vanilla extract
1 egg
1 cup gluten free baking flour (or all purpose flour)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper
½ cup chopped dark chocolate

For the chocolate dip
¾ cup dark chocolate chips
1½ teaspoons coconut oil
coarse sea salt

Instructions For the cookies

Combine the brown sugar and rosemary in the bowl of a stand mixer and rub together with your fingers. Add the butter, maple syrup, vanilla and mix until incorporated. Add the egg and mix again. Combine the flour, baking powder, soda, salt and cayenne in a bowl. With the mixer running, slowly add the flour mixture and mix until fully incorporated. Turn the mixer off and fold in the chopped chocolate with a spatula until combined.

Refrigerate the dough for 1 hour.

Preheat oven to 375 degrees.

Roll dough into 1-1½ tablespoon balls in your hands, place on a parchment or silpat lined baking sheet and press down gently to slightly flatten. Bake for about 8 minutes until the edges are just starting to turn golden. The cookies will appear undercooked but will firm up once out of the oven.
Let them cool for a few minutes before transferring to a wire rack to cool completely.

For the chocolate dip

Combine the chocolate chips and coconut oil and microwave until melted. Stir thoroughly.
Dip the cooled cookies in the chocolate and sprinkle with the coarse sea salt.
Let them rest to set before eating.