I think it’s pretty obvious that chocolate + salt = goodness. But, I’m going to let you in on a secret: salt sprinkled a top your chocolate chip cookies = divine.
I have long been a fan of the salty chocolate chip cookie, and when I came along the salty hazelnut rosemary chocolate chunk cookies at Bakeri in Williamsburg, I was even more in love. Sadness ensued when I could no longer pick up a daily giant cookie from Bakeri, but a BabyCakes recipe came to the rescue. This is my version of Bakeri’s lovely cookie.
If you are not a fan of herbs in your sweets (I am!), just leave out the rosemary. I find Maldon salt is the best kind of salt to sprinkle on top of these glorious giant buttons. I also like to use chunks of chocolate from chocolate bars, instead of chocolate chips, for an extra creamy chocolately pocket of delight. Fair warning: the salt on top of these cookies makes them highly addictive. If you don’t want to eat three giant cookies in one sitting, you are going to have to hide them from yourself.
Salty Hazelnut Rosemary Chocolate Chip Cookies – Gluten Free and Vegan
Adapted from BabyCakes
Makes about 15 giant cookies
⅞ cup coconut oil (liquefied)
6 tbsp applesauce
2 tbsp vanilla
9.5 oz. light brown sugar
9.5 oz. Bob’s Red Mill gluten-free all purpose flour
1 oz. almond flour
1 tsp salt
1 tsp baking soda
1½ tsp xanthan gum
4 oz. chocolate chips
1 oz. hazelnuts – toasted, skins removed and chopped in half
2 large sprigs of fresh rosemary, roughly chopped
Maldon salt for sprinkling on top
Preheat your oven to 325°. Prepare a baking sheet with aluminum foil.
In a large bowl, stir together the coconut oil, applesauce, vanilla and brown sugar. In a separate bowl whisk together the flours, salt, baking soda and xanthan gum. Stir in the wet ingredients and mix until just combined. Fold in the chocolate chips, rosemary and hazelnuts.
Scoop out large mounds of dough onto the prepared baking sheet. If you want to make extra large cookies, as I have, you will be able to fit about 5 cookies per sheet. Sometimes the coconut oil will separate from the batter, but just stir it up as you go along. Place in the oven and bake for a total of 17-18 minutes. Halfway through the baking, turn the sheet and sprinkle the top of each cookie with some Maldon salt flakes. It is best to sprinkle the salt halfway through, because if you do it at the beginning of the baking, the salt will just soak into the cookie.
Once crisp on the edges (the cookies will remain soft), remove from the oven. Let cool for 3 minutes and then transfer to a baking rack to cool completely. Enjoy!