Food / 29 June, 2026 / Ellie Thompson

Chocolate Orange And Rosemary Cookies

If you’re looking for a vegetarian chocolate cookie recipe with a difference, this could be it! Perfect for an afternoon tea at home or just a nice teatime treat, the star ingredient here is rosemary, lending fabulously fragrant and subtly peppery notes. Combined with rich, dark chocolate and sweet orange, it’s a combo not to be missed!

• Makes 18
• Takes 40 mins plus chilling and cooling
• 211 calories / serving

Ingredients

• 125g butter
• 4 rosemary sprigs, leaves picked and chopped, 2 tsp very finely chopped
• 200g golden caster sugar
• 1 egg
• 1 orange, zested
• 250g plain flour
• 1 tsp baking powder
• 200g dark chocolate, chopped

Method

Melt the butter in a pan with the finely chopped rosemary; remove from the heat, then leave to infuse for 5 mins. Line two baking sheets with baking paper.

Beat the butter with the caster sugar, then stir in the egg. Add half the orange zest, the flour, baking powder and a pinch of salt; mix until combined, then add 100g chocolate.

Roll the mixture into 18 small balls (about 40g each), spacing them apart on the baking sheets. Chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.

Bake the cookies for 16-18 mins until risen and golden. Leave on the trays for 10 mins, then move to wire racks to cool completely.

Melt the remaining chopped chocolate in a small bowl, so that the chocolate level is as high as possible to aid dipping, in short bursts in the microwave. Or put in a heatproof bowl set over a pan of barely simmering water.

Dip about a third of each cookie into the melted chocolate, then scatter with the remaining orange zest and rosemary leaves and leave to set.

The cookies will keep for 3-5 days in an airtight container at room temperature.

Recipe by Tesco All Foods

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