I was that child that had chocolate permanently stained on her face. That child that wasn’t allowed to wear white, and whose tantrum could always be tamed by a bar of chocolate. It was only ever going to be chocolate ice cream, chocolate cake and nutella on toast for me. Vanilla and fruit could move along, they had no room in my sweet childhood. Maybe hazelnut and caramel could sometimes act as supporting roles, but chocolate always took to be the main star.
And years later, I don’t know what’s happened, but I’m kind of over it. My cravings have moved on and expanded their horizons. I would like to clarify that I still very much enjoy chocolate, and it would be socially unacceptable if I didn’t. That’s why I still make and eat chocolate cookies, but I prefer it when it’s a bit more…complex, like here with tahini and rosemary.
Chocolate in savory dishes have yet to convince me. I’ve had a cloying mole served to me at a student dinner party and an overpriced boar ragu superfluously dusted with cocoa powder at a supper club. Maybe I should have it reintroduced to me by a proper chef but so far it’s put me off of experimenting with that side of chocolate. However, I’m all for savory touches in chocolate-based desserts. When I was smaller all I would eat was plain milk chocolate, but now I’m more about Lindt Excellence Dark Chocolate with Sea Salt if I ever do purchase chocolate.
So these cookies are based off of a peanut butter cookie recipe. I like tahini with chocolate, I like rosemary with chocolate, and I like tahini with rosemary. That’s how I put the three together and it has worked. So go ahead and make yourself some indulgent, moreish but not too sweet cookies. Alternatively, leave out the rosemary if you’re not feeling like it. Maybe add half a tsp of cinnamon instead. Or add some raisins if you’re a raisin person. Some sesame seeds sprinkled on top or even sugared rosemary would be aesthetically pleasing. Though if you’re topping them with sugared rosemary do not add that chopped rosemary into the dough as you would be eating through a herb pot.
Recipe adapted from Food52
Makes about 18 cookies
150g (1 1/4 cup) flour
60g (1/2 cup) cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
113g (1/2 cup) butter
180g (3/4 cup + 2 tbsp) sugar
2 large eggs
200g (3/4 cup + 2 tsp) peanut butter
1/2 heaped tsp chopped rosemary leaves
130g (3/4 cup) chopped dark chocolated
Preheat oven to 180C/350F. Line two baking trays with baking paper.
In a medium bowl, mix together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, beat butter and sugar with an electric mixer for a few minutes until fluffy. Beat in eggs (if the mixture splits here it’s okay). Lastly beat in peanut butter and rosemary until just combined.
Stir in the dry ingredients and then stir in the chocolate.
Using a tbsp, drop dollops of cookie dough on the baking paper 2 inches apart as they will spread.
Bake cookies for about 12 minutes, until the edges are firm. The center should still be a bit soft.