Chocolate cookies with rosemary, sea salt and orange zest

Chocolate cookies sprinkled with sea salt and some orange zest and sage on top..These are soft inside and really intense in flavor while the sea salt keeps the necessary balance. The orange zest and sage give them that little extra something you always need :b yap.

Molten Chocolate Cookies (adapted from a recipe by Guittard Chocolate Co and Reading my tea leaves)
2 cups semisweet chocolate chips
3 tablespoons butter
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla (I use two for good measure)
1 cup all-purpose flour
1/2 teaspoon baking powder
Finely chopped fresh rosemary
Sea salt (Maldon or any other fancy salt as you prefer)
Zest from one orange
Melt chips and butter in a heavy-bottomed pan over low heat (Use a double boiler if you have one, use low heat and a careful eye if not. Rest assured, I do not own a double boiler). Stir until smooth and thick.In a large bowl, beat together eggs, sugar and salt until pale yellow and slightly thickened. (If you have a mixer and don’t mind lugging it out, do. If not, a whisk and some elbow grease’ll do it).Combine chocolate mixture with sugar and egg mixture.Add flour and baking powder until just incorporated. (Don’t worry about over doing it. Just stir until you have delicious chocolatey dough). Cover dough and chill for 15-30 minutes.
Preheat oven to 375 F.Scoop 2 inch mounds onto cookie tray, leaving 2 inches between each cookie. Bake for 10 minutes, and then add a sprinkling of sea salt, finely chopped rosemary, and orange zest, to your liking. You might have to press the salt slightly with your fingertips to make sure it sticks. Bake for another 2 minutes or until the cookies have formed a nice crust on the outside but are gooey in the center. 12 minutes will do it. You will likely think you need another minute or two. You do not. Let them be gooey! Serve warm! (Makes about 16 cookies).

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