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| August 29, 2016


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infused chocolate chip cookies.

While perusing food blogs and admiring the pretty pictures, I came upon this recipe and made a mental note to try it sometime within the next year. A few days later, Kristian shows up and picks these out as one of the desserts she wanted to photograph.

Talk about a fast turnaround.

I was a little nervous to try them - the secret ingredient seemed like it could be a total disaster or a home run. While it wasn't exactly either, you could easily skip the addition of basil and the end result would still be mighty fine. I found it to be a tad bit too strong, so I updated the recipe accordingly.

To be honest, your attempt would likely be even better than what mine turned out to be.

I've mentioned that I sometimes skip steps. Well, I made the mistake of using a small, deep saucepan to brown the butter. In the past, I've always used a skillet. I think the increased surface area and contact with the hot pan help to brown the butter faster. All I know is that I never actually browned the butter, just heated it up for an ungodly length of time before throwing in the towel and straining it all. So um, my cookies were missing a little flavor.

But they still were good. I'm serious. I never make cookies this big and I'm glad they were this big.

Kristian had fun dressing these up with lemon zest and basil shavings. It's pretty, but don't serve your cookies to guests like that. You don't want bites of basil with your cookies. They'll frown at you. And you won't be asked for the recipe.

Just watching out for you, it's what friends are for.

This recipe only makes one dozen cookies, so it's the perfect solution to a craving without a ton of leftovers. So what if they're big cookies? Doesn't matter... still only a dozen. :)

Photos in this post by Kristian Irey.

Infused Chocolate Chip Cookies

1 teaspoon chopped fresh basil leaves (or freeze-dried basil)
Zest of half a lemon
10 tablespoons butter
1 tablespoon vanilla extract
1¾ cup all-purpose flour

¾ teaspoon baking powder
¾ teaspoon baking soda
½ cup granulated sugar
½ cup & 3 tablespoons light brown sugar, packed
½ teaspoon salt
1 egg
7 ounces combination of bittersweet and semisweet chocolate, chopped
*Fleur de sel for sprinkling

1. Add basil and lemon zest to a small saucepan with butter. Heat until the butter begins to brown, becoming foamy and developing small golden flecks in the bottom of the pan. Immediately remove from heat and stir in vanilla extract, allowing to cool for ten minutes.

2. Strain butter mixture to remove basil and lemon. If possible, save browned butter flecks.

3. In a large bowl, combine the flour, baking powder, baking soda, sugars, and salt. Stir in butter and combine until moistened. Texture will be similar to sand.

4. Mix in egg, then gently add in chocolate until evenly distributed.

5. Scoop out dough using a ¼-inch cookie scoop or measuring cup. Form into ball and press onto lined cookie sheet. Dough will be quite dry - do not add liquid! The warmth and pressure from your hand will keep the dough together. Space cookies well apart to allow for spreading.

6. Flatten dough slightly, cover sheets with plastic wrap and refrigerate at least one hour, preferably overnight. Once ready, preheat oven to 400 degrees and bake for 10-12 minutes until browned.

7. Sprinkle with fleur de sel immediately upon removal from oven. If you do not have ingredient, this step is easily omitted. Serves 12.

Recipe adapted from Top with Cinnamon


  1. what an interesting recipe. i look forward to trying these. thanks!

    1. These are definitely unique! You can use this method for infusing flavor of just about any kind - I've read about using cinnamon sticks and orange peels when browning butter... might be worth a try!

    2. Oh my they look awesome! Was very hard to read as your ink is such a light grey in color. I'm going to make these very soon and I'm sure over and over!!!

    3. Thanks for the input; I'm hoping to change up the look of the website soon! Let me know how you like the recipe!

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