Matt & BeaU

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Chocolate Chunk Rosemary Cookies

Chocolate Chunk Rosemary Cookies


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At a recent dinner with two of our closest friends, Camille and Other Matt, I learned something, y'all - I learned something real nuts. There was too much wine and a lot of gin and tonic action going on and our waiter was this sweet man who had a legitimately insane sense of humor and it was kind of a mess but so much fun. Anyway, towards the end of the meal they sent out this huge decadent brownie sundae and there were other important things going on - maybe a toffee topping or some kind of nut ordeal - and because we're all disgusting monsters we dove in like stoners descending on a mattress-sized portion of cheese fries. 

A friend at the restaurant came by and joked that it was vegan and low-fat and calorie-free, but - as I'd mentioned - we were all kind of very drunk at this point and while Matt and I obviously knew she was fully kidding, Camille and Other Matt abruptly quit eating this thing. It wasn't until the NEXT DAY that I found out they both thought she was serious and didn't want to be bothered with a dessert that wasn't "legit." So, two things: they're both obviously completely insane + some people still legitimately do not want a dessert that isn't a classic Americana full-fat-gluten-filled-dairy-bomb. I can respect that. It also explains why ever since we posted this recipe for Citrusy Chocolate Chip Cookies with Rosemary that are gluten free, we've gotten a couple requests a week for how to make them gluten-filled. Y'all just really want that gluten! Noted.

This recipe isn't quite the same as the gluten free recipe, and will instead yield a thicker, more chewy cookie with a bit more chocolate action. Citrus notes are optional and honestly so is the rosemary, so feel free to omit those things and just bake up some classic chewy chocolate chunk cookies. It's your life, damn it, do what the hell you want. This recipe is a slight adaption from this salted cookie recipe from our favorite lil cuties over at Bon Appetit, and we gotta say they totally nailed it with this thing. You can find the full recipe at the bottom of this post, or check out the step-by-step photo guide below!


In a medium mixing bowl, whisk together the flour, kosher salt, baking powder, baking soda, and finely minced rosemary. Set aside.

In the body of a stand mixer fitted with a paddle attachment (or in a mixing bowl with a hand-held beater) cream the butter, brown sugar, sugar, and powdered sugar on medium speed until slightly fluffy. 

Add the egg yolks, egg, vanilla, and orange extract (if using) and beat for another 3 or 4 minutes until pale and fluffy - as in the photo above.

Turn the speed to low and mix in the dry blend about 1/2 cup at a time, waiting for each addition to be incorporated before adding the next. Repeat until all of the dry blend has been added. Use a wooden spoon or rubber spatula to fold in the 10 oz of chocolate chunks, reserving the extra chunks for later use.

Place dough in the fridge for fifteen minutes just to firm up. While the dough chills, preheat the oven to 375 degrees and line two baking sheets (you may need to do this in a few batches if you only have one baking sheet or smaller baking sheets) with parchment paper. Once dough has chilled, scoop a heaping tablespoon of dough into your hand and roll into the shape of a golfball. Repeat with the rest of the dough. Place onto the baking sheets about 3" apart and press a few extra chunks into the surface of the cookie dough ball. Bake for 12 minutes, rotating the baking sheets halfway through. Cookies should be golden brown and crackled on top.

Remove the cookies from the oven and let sit for 3 - 4 minutes before transferring to a wire rack to cool. 

Sprinkle with sea salt flakes and a little rosemary before serving. Will stay good in an airtight container at room temperature for up to one week.



Chocolate Chunk Rosemary Cookies

takes: about 1 hour // makes: 2 dozen large cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoons very very very finely minced fresh rosemary + extra for garnish
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract (optional)
  • 10 ounces semisweet or bittersweet chocolate chunks (do not exceed 72% cacao), plus a small handful more for tops of cookies
  • Maldon or other flaky sea salt
  1. In a medium mixing bowl, whisk together the flour, kosher salt, baking powder, baking soda, and finely minced rosemary. Set aside.
  2. In the body of a stand mixer fitted with a paddle attachment (or in a mixing bowl with a hand-held beater) cream the butter, brown sugar, sugar, and powdered sugar on medium speed until slightly fluffy, about three minutes.
  3. Add the egg yolks, egg, vanilla, and orange extract (if using) and beat for another 3 or 4 minutes until pale and fluffy.
  4. Turn the speed to low and mix in the dry blend about 1/2 cup at a time, waiting for each addition to be incorporated before adding the next. Repeat until all of the dry blend has been added. Use a wooden spoon or rubber spatula to fold in the 10 oz of chocolate chunks, reserving the extra chunks for later use.
  5. Place dough in the fridge for fifteen minutes just to firm up, making it easier to work with. While the dough chills, preheat the oven to 375 degrees and line two baking sheets (you may need to do this in a few batches if you only have one baking sheet or smaller baking sheets) with parchment paper.
  6. Once dough has chilled, scoop a heaping tablespoon of dough into your hand and roll into the shape of a golfball. Repeat until all dough has been rolled. Place onto the baking sheets about 3" apart and press a few extra chocolate chunks into the surface of the cookie dough balls. Bake for 12 minutes, rotating the baking sheets halfway through. Cookies should be golden brown and crackled on top.
  7. Remove the cookies from the oven and let sit for 3 - 4 minutes before transferring to a wire rack to cool. Sprinkle with sea salt flakes and a little rosemary before serving. Will stay good in an airtight container at room temperature for up to one week.

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