Sun Cat Sweets is a micro-bakery in Athens that sells pastry boxes with a selection of different desserts. This option is often inspired by seasonal trends, like this winter rosemary chocolate chip cookie recipe.
Yield: 26 cookies (50-52 grams each)
material
260 grams of flour
120g whole wheat flour
5 grams of baking soda
baking powder 3 grams
4 grams cinnamon
3 grams of nutmeg
150 grams sugar
200g brown sugar
226g butter
10 grams of fresh rosemary, chopped
4 grams of salt
2 eggs
10 grams vanilla essence
240g chocolate chips
100g chocolate chips (for topping)
flake salt (for topping)
direction
In a medium bowl, combine flour, whole wheat flour, baking soda, baking powder, cinnamon, and nutmeg. Whisk until completely combined and set aside.
Combine sugar, brown sugar, butter, rosemary, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light in color and fluffy, about 6 minutes.
Scrape down the sides of the bowl with a rubber spatula and mix again for another 2 minutes or until all the pieces of butter are light and fluffy.
Add the eggs and vanilla extract and mix on medium-low speed until the eggs are broken and the dough begins to come together, about 1 minute. Increase the mixer speed to medium again and continue until the dough resembles thick mayonnaise, about 3 to 5 more minutes.
Scrape with a spatula to make sure everything is mixed. Pay special attention to the bottom of the bowl, as the butter can easily hide.
Add the dry mixture and the first amount of chocolate chips and pulse on low speed until combined (this means turning the mixer on and off to mix everything without exploding in a plume of flour! ). Scrape it off with a spatula, making sure there are no dry debris (again, pay special attention to the bottom of the bowl, as flour tends to hide).
Place plastic wrap over the dough to keep it from drying out and refrigerate for at least 1 hour, but overnight is fine. Divide the cooled dough into 50- to 52-gram portions using a spoon or scooper on a semi-sheet tray lined with parchment paper.
Flatten the scoop slightly in your palm to make it look like a small hockey puck. Do this with the remaining cookie dough.
Place the prepared chocolate topping little by little on top of the cookie dough pack. Wrap the sheet tray in plastic wrap. Freeze until completely frozen. Next, place the frozen dough pack into an airtight plastic bag. These can be frozen for up to 3 months.
When ready to bake, set the oven to 350 degrees Fahrenheit. Place dough packs on two half-sheet trays lined with parchment paper. Each tray holds 12 cookies in 3 rows of 4 cookies.
Bake for 8 minutes, then rotate the sheet tray 180 degrees (this will help the cookies bake evenly) and bake for another 7 minutes, for a total of 15 minutes.
Please note that each oven is different, so it may take longer or less. The cookies are done when the edges are brown and slightly firm, and the center has puffed up. It may not look like much, but this will give you a chewier cookie.
If desired, sprinkle each cookie with flaky salt immediately after removing from the oven. Let cool completely, then store in an airtight container at room temperature for up to 3 days.
About Suncat Sweets
Sun Cat Sweets is a small bakery run by owner Emily Shaw. She sells pastry boxes at her Figment Kombucha at 1085 Baxter St. and at her pop-up events in Athens. Orders, including some special orders, can be placed through her Instagram account.