Ingredients
½ cup butter
1 tsp vanilla extract
3 tbsp date syrup (homemade or store bought)
1 egg
1 cup all purpose flour
½ tsp baking soda
½ tsp salt
5 pitted dates
4 oz date sweetened chocolate bars (spring and mulberry are each 2oz)
½ tsp rosemary
Flaky salt for topping
Directions
Step 1
Let's brown that butter. Add the 1/2 cup butter to a small saucepan and heat over medium heat, whisking constantly, until the milk solids are browned and it stops sputtering violently. Remove from heat and add to a heatproof bowl to cool completely. To speed this process up you can add the bowl on top of another bowl of ice and stir or just pop it in the fridge or freezer and mix every 10ish minutes.
½ cup butter
Step 2
While that cools, chop up the dates and chocolate. You're going to chop one chocolate bar up into chocolate chip sized bits. In this process you will create a lot of what I call "chocolate dust" which is, in my opinion, a chocolate chip cookie recipe must have. The flakes/dust get distributed among the dough so each and every bit has the essence of chocolate. The other chocolate bar is going to get broken up into chunk pieces that will go on top of the cookies. The dates just get chopped into tiny bitty bits. Set that all to the side.
5 pitted dates
4 oz date sweetened chocolate bars (spring and mulberry are each 2oz)
Step 3
If you're making homemade date syrup you want to add about 1/2 cups dates to 1/2 cups water to a blender or blender bullet and mix until fully combined.
3 tbsp date syrup (homemade or store bought)
Step 4
Preheat oven to 350F.
Step 5
Combine egg, date syrup, and vanilla. Add in the cooled browned butter and whisk until the mixture is light and fluffy.
1 tsp vanilla extract
3 tbsp date syrup (homemade or store bought)
1 egg
½ cup butter
Step 6
In another bowl combine the flour, baking soda, salt, and rosemary.
1 cup all purpose flour
½ tsp baking soda
½ tsp salt
½ tsp rosemary
Step 7
Add to the wet mixture and use a spoon to combine. Stop mixing once no dry remains.
Step 8
Add the chopped chocolate, chocolate dust, and chopped dates. Mix to combine.
4 oz date sweetened chocolate bars (spring and mulberry are each 2oz)
5 pitted dates
Step 9
Use a 2 tbsp cookie scoop or just spoon it out onto a buttered or lined baking sheet. The thing is that sugar is essential for cookie spread and these don't have any refined sugar. So if you just spoon them into balls and bake as is they stay pretty mounded, like cookie muffins almost. Which I'm not gonna lie, I really love. But if you want that traditional cookie shape just flatten them out to your desired size.
Step 10
Top with some of the chocolate chunks and bake at 350F for 8-12 minutes.
Step 11
Top with flaky salt and
Flaky salt for topping
Step 12
ENJOY!
