CHOCOLATE SEA SALT AND ROSEMARY COOKIES

Happy Friday my little butter hearts!

The week was so short, summer too and next Tuesday we are going to celebrate the eighth month of 2015! Who pushed the time button? I hope you all spent nice holidays and that you landed carefully! On our side, everything is fine, and I can announce you officially that we finished the redecoration of the Lemonade Studio! Ok maybe there are still some wallpapers to put up and plants to buy but most of the work is done and I cannot wait to show you (suspense suspense). We are also going to organize night Wear Lemonade workshops very soon to welcome you more often here... Cannot wait to see you there! Make this even more real!

I wanted to thank you for your holiday pictures! When you saw a lemon, a lemonade stand, a small bike, or a stripped parasol! You are so cool and it makes me very happy! Thank you for everything, my heart is full of love right now!

Let's go back to the topic! Today is Friday and I wanted to share with you a cookies recipe so that you can eat them during the weekend. This association is quite surprising (I tried it with my friend Eleonore Bridge in Vancouver in the "Beaucoup Bakery" café. I tested 2 or 3 recipes adapting them to reproduce as I could this little delicate and surprising sugar explosion! Rosemary, sea salt and dark chocolate together are completely amazing... And I normally don't really like chocolate...

To make these cookies, you need:

• - 200g of chocolate
• - 100g of sugar free cocoa
• - 60g of semi-salted butter (room temperature)
• - 160g of brown sugar
• - 2 eggs
• - 250g of flower
• - 1/2 tea spoon of baking powder
• - 1 spoon of sea salt
• - 1 sprig of fresh rosemary
• - 60g of chocolate chips

Preheat oven at 165°C and then melt dark chocolate (water bath). In a bowl, beat butter and sugar with an electric whisk until you get a whiter mixture and then add eggs slowly. Once the chocolate melted, add it to the eggs/butter/sugar mixture. Mix the whole and add rapidly flower, baking powder, sea salt and cocoa. If the mixture is too sticky, do not hesitate to add flower again. At the end, add the rosemary that has been chopped finely and the chocolate chips. Put baking paper on a baking tray, form small dough balls (you can use an ice-cream scoop in order to have the same size for all your cookies if you want), leave some space between each of them and put them in the oven for 15min. Then, let them cool on the baking tray before unstick and eat them. Enjoy!

Translated by Coralie Clair

To read this post in French, click here !