Chocolate Chunk Cookies
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Chocolate Chunk Cookies

By 

Tessa Smith of The Tessa Smith

everyday
About This Recipe

Rich, chewy, and naturally sweet — these cookies are made with dates, browned butter, and chunks of date-sweetened dark chocolate. A sprinkle of rosemary brings an herbaceous lift, while flaky sea salt balances each bite. With no refined sugar, they’re a wholesome yet indulgent twist on the classic chocolate chip cookie made with love by our friend and influencer Tessa Smith.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Chocolate Chunk Cookies

By 

Tessa Smith of The Tessa Smith

everyday
About This Recipe

Rich, chewy, and naturally sweet — these cookies are made with dates, browned butter, and chunks of date-sweetened dark chocolate. A sprinkle of rosemary brings an herbaceous lift, while flaky sea salt balances each bite. With no refined sugar, they’re a wholesome yet indulgent twist on the classic chocolate chip cookie made with love by our friend and influencer Tessa Smith.

Ingredients
Serving Size: 12 cookies
½

cup (113 g) unsalted butter
1

teaspoon vanilla extract
3

tablespoons date syrup
1

large egg

1

cup (120 g) all-purpose flour

½

teaspoon baking soda
½

teaspoon kosher salt
5

Medjool dates, pitted and chopped
2

Spring & Mulberry Pure Dark Date-Sweetened Chocolate Bars
½

teaspoon rosemary (finely chopped)

Flaky sea salt, for topping
Directions
  1. Brown the butter. In a small saucepan over medium heat, melt butter and cook, whisking constantly, until the milk solids brown and it stops sputtering. Transfer to a heatproof bowl and let cool fully.
  2. Chop inclusions. While the butter cools, chop dates and chocolate. Cut one bar into small chip-sized bits (including the “dust”), and break the other into larger chunks for topping.
  3. Preheat & mix wet. Preheat oven to 350 °F (177 °C). In a mixing bowl, whisk together egg, date syrup, and vanilla. Add the cooled browned butter and whisk until light and fluffy. Mix dry ingredients. In another bowl, whisk flour, baking soda, salt, and rosemary.Combine. Add dry ingredients to the wet mixture, stirring until no dry streaks remain.
  4. Fold in extras. Stir in chopped dates, chocolate bits, and chocolate dust.
  5. Portion & flatten. Scoop about 2 tablespoons of dough per cookie onto a lined baking sheet. Since these don’t spread much, flatten each mound to your desired cookie shape.
  6. Bake. Bake for 8–12 minutes, until edges are set but centers still look slightly soft.
  7. Finish. Immediately top with flaky sea salt and extra chocolate chunks, if desired. Let cool slightly before serving.

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