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Choc Chip Rosemary Cookies

Choc Chip Rosemary Cookies

by Shannon Martinez and Mo Wyse, from Smith & Deli-cious
Cited as one of the most beloved Smith & Deli Cookies, it's easy to see (and taste) why customers and cooks obsess over these!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Australian
Servings 10

Equipment

  • Smith & Deli-cious Cook Book
  • Large Mixing Bowl
  • Wooden Spoon
  • Cooling Rack

Ingredients
  

  • Full ingredient list and method in Smith & Deli-cious
  • 1 tsp No Egg
  • 1 tsp Chopped Rosemary Leaves
  • 1 tsp Vanilla
  • 2 tst Extra-Virgin Olive Oil

Instructions
 

  • Smith & Deli-cious Food From Our Deli
    This cook book was gifted to me by my BFF perhaps a year or so after we went vegan. I was so new to the world of veganism and had so much to learn (I still do). This book has many well-worn pages of favourite recipes I go back to time and time again. Just as I go to Smith & Deli as frequently as I can.
  • 🌱 Vegan substitutions aren't required as the recipe is vegan.⠀
    Choc Chip Rosemary Cookies

Notes

The recipe 'makes 10' cookies. These aren't regular-sized cookies, these are giant cookies - almost the size of your palm. I tend to reduce the cookie size and cook them as two separate batches. One batch is cooked for around 15 minutes for a fudgy finish, the second batch cooked for around 25 minutes for a crispy, crunchy finish. Don't be shy on the rosemary and salt, I tend to add a little bit extra. And, these are just as delish without the chocolate. Hard to believe, but true.
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Keyword Bakery, Cookie, Desserts, Quick & Easy, Smith & Deli
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