FLEUR DE SEL AND ROSEMARY CHOCOLATE COOKIES

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 Happy Friday my little butter hearts! 

The week has gone by in a flash, summer too, and next Tuesday we'll have already gobbled up 8 months of 2015! Who's been hitting the calendar fast-forward? I hope you're landing softly from your travels and vacations! We're on top of things and I can officially tell you that we've finished work on the Lemonade studio! Okay, maybe there's still a little bit of wallpaper here and a few green plants there, but we've done most of it and I can't wait to show you ( I'll keep the suspense going a little longer ). And we'll soon be organizing Wear Lemonade workshops to welcome you more regularly, with little workshops in the evenings... Aaaah I can't wait to welcome you to our home! Make it real more often! 

I just wanted to thank you for your little vacation photos, whenever you came across a lemon, a lemonade stand, a little bike, a striped parasol! You're so sweet and it really warms my heart! Thank you for this, my heart is overflowing with love right now, I'm going to pull myself together!

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Back to our sheep! On this late Friday afternoon, I'm giving you a little cookie recipe to devour over the weekend, this amazing combination I tried with my sidekick Eleonore Bridge in Vancouver at the "Beaucoup Bakery" café. I tested 2 or 3 recipes and adapted them to reproduce this surprising and delicate sweet explosion! Rosemary, fleur de sel and dark chocolate together are a real treat... I'm not a chocolate person, so I completely fell for it...

To make these cookies you'll need :

  • - 200 g chocolate,
  • - 100 g unsweetened cocoa powder,
  • - 60 g semi-salted butter at room temperature,
  • - 160 g brown sugar,
  • - 2 large eggs,
  • - 250 g flour,
  • - 1/2 teaspoon baking powder,
  • - 1 heaping spoonful fleur de sel,
  • - 1 sprig fresh rosemary,
  • - 60 g chocolate chips.
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 Start by preheating the oven to 165°, then melt the dark chocolate in a bain-marie. Meanwhile, in a mixing bowl, beat the butter and sugar with an electric whisk until the mixture whitens, then carefully add the eggs. Once the chocolate has melted, pour it over the egg/butter/sugar mixture, mix vigorously and quickly add the flour, baking powder, fleur de sel and cocoa. If the mixture is too sticky, feel free to add a little flour. At the very end, add the finely chopped rosemary and chocolate chips.

On an ovenproof baking sheet lined with baking parchment, shape the cookies into small balls - you can use an ice cream scooper to get the right size. Leave some space between each cookie and bake for 15 minutes, then let them rest on the baking sheet before peeling them off and eating them. Enjoy! 

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To read this post in English, click here!

August 28, 2015
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