Soft chewy chocolate chip cookies with a light touch of fresh rosemary. Eggless and easily vegan.
In a large mixing bowl beat the softened butter with the sugars until creamy in texture. Beat in the water, oil and vanilla. Sift over the flours, baking soda, baking powder and salt; beating well with a wooden spoon. Stir in the chocolate chips. Chill the dough for at least one hour if you can. Up to 12 hours is perfect. This helps with the structure of the cookie, with longer chilling giving a richer taste. If you have space, chill two baking trays as well.
Remove the dough from the refrigerator. Allow it to soften slightly if it has spent the night chilling.
Line two (chilled if possible) baking trays with non-stick baking parchment. Preheat the oven to 160C fan/180C/350F.
Scoop the dough into 24 balls (a heaping teaspoon should do) and place evenly spaced on the trays. You want about 2 inches between each ball. Sprinkle over the rosemary, very lightly pressing to help it adhere, but not flattening the dough. Sprinkle with salt if you wish.
Place one tray in the centre of the oven and bake the cookies for 8-10 minutes. I like to pull them out at 8 as I have a hot oven. They should be quite soft and puffy, but they collapse a bit and firm up nicely upon cooling. Let the cookies cool on the tray for five minutes before using a spatula to move them onto a wire cooling rack.
Place the other tray in and bake as above.
If you like, cool the cookie completely, as in at least an hour, and place a small scoop of ice cream in a few and press on another cookie. Put on a tray and pop in the freezer overnight to fully freeze.
Cool completely before storing in a airtight container. Or your stomach, as I like to call it. :-)
A note on size: These make smallish cookies, so if you want the kind you get at the mall, just make bigger dough balls. You should only need to increase the baking time by one minute.
Freeze rather than keep. Rather than store cookies in an air-tight container, why not bake them fresh every time? Make up balls of dough and freeze on baking paper until hard. Tumble these hard dough balls into a labeled bag and pull out what you need and bake when you want them.
Ice Cream Sandwiches! Be sure to save back an even amount - or double the batch - for sandwiching your favourite ice cream. Cool the cookies completely, as in at least an hour, and place a small scoop of ice cream in a few and press on another cookie. Put on a tray and pop in the freezer overnight to fully freeze. Soooo delicious and much better than anything you will buy in a box at the supermarket.