Every chance I can get to incorporate some of my favorite savory herbs into baking recipes, I am ecstatic. Rosemary, sage, and thyme are some of my favorite ingredients ever. So when I found this recipe I couldn’t wait to see what thyme would taste like in some chocolate chip cookies!
Chocolate chunks have easily become my new favorite chocolate baking chip. Their shape holds up well even after baking and being melted, and they tend to stick out a bit more pronounced than regular chips. Here I used a 62% and it went really great in these. Not too dark, not too light and milky.
I’ve always preferred thick, dense and pillowy cookies, but every now and then a thin, flaky and buttery cookie catches my eye and will do the trick. I wasn’t expecting these to turn out so flat like saucers, but regardless, they were absolutely delicious. The thyme wasn’t too much–just an unexpected earthy punch of flavor that pairs super well with the sea salt and chocolate chips. If you’re a lover of thyme as much as I am, then you will definitely love these. Make sure you bake them long enough so they brown around the edges. One half of my batch didn’t get baked thoroughly and the dough fell apart. They don’t set up well if they’re not thoroughly baked. Just a little warning. Enjoy!
Thyme & Salted Chocolate Chunk Cookies
Adapted from Desserts for Breakfast
Makes approximately 14-18 cookies
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon fleur de sel
- 2 tablespoons fresh thyme leaves
- 2 sticks unsalted butter, cold and cut into small cubes
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 1 tablespoon molasses
- 2 eggs
- 10 oz dark (62%) chocolate chunks
- sea salt, to sprinkle
1. Preheat oven to 350 degrees F. Prepare sheet pans lined with parchment paper.
2. In a bowl, whisk to combine the all-purpose flour, whole wheat flour, baking soda, salt, and fresh thyme leaves. Set aside.
3. With a hand mixer, cream the butter for about 2-3 minutes. Scrape down sides of bowl as needed.
4. Gradually add the brown sugar, white sugar, and molasses to the butter, beating until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the dry ingredients and then fold in the chocolate chunks until well-distributed.
7. Form each cookie using about two tablespoons of dough per cookie. Roll into a ball and place on the prepared pan, pressing down slightly to form a thick disc. Leave room between each cookie–they will spread. Sprinkle a small amount of sea salt on each cookie.
8. Bake for 12 minutes, rotating the pan halfway through the baking time, until the edges of the cookies are just turning brown. Remove from the oven and let cool on the pan on a rack for two minutes before removing the cookies from the pan and cooling directly on a rack.