I love revisiting childhood classics.
There’s a rewarding nostalgia about going back to foods you loved as a kid; digging out recipes scrawled on stained paper, searching for flavours that ring true with memory. Some recipes are fine to be left like this, a warm place to return to on lazy weekends or lonely evenings. Others grow and change, as you learn new things and discover new interests, so too do the recipes you return to. More than just a memory, these foods become a catalogue of change over time, some recipes can even be traced back with change through generations.
These Rosemary and Goats Cheese Chocolate Chip Cookies carry exactly that type of narrative: A recipe written in my Mum’s handwriting, “Granny’s Chocolate Chip Cookie Cakes” were my favourite thing when I was small. As a teenager I experimented with a “truer” chocolate chip cookie, trying all sorts of recipes; Toll House, Green and Blacks, one from a very battered book called Chocolate Dreams, if memory serves, before settling onto the New York Times recipe, but resting for a mere 16 hours before baking. Now in my twenties, I still like the NYT recipe, but I crave an extra twist, a savoury twang, a less child-friendly flavour. Enter the stars of today’s quick recipe, rosemary and goat cheese, to give something new to such a universal classic.
Rosemary and Goats Cheese Chocolate Chip Cookies
Makes 8 thick 3inch cookies
The punchy rosemary & subtle, tangy cheese gives a sophisticated and more savoury air to these Rosemary and Goats Cheese Chocolate Chip Cookies; a grown-up approach to a classic recipe. I would advise a dark-chocolate chip in these cookies, but otherwise feel free to use any recipe that pleases you, or a packet mix, or store-bought dough. Whatever makes you happy.
340g (12oz) Chocolate chip cookie dough, home-made or store-bought
1 Sprig fresh rosemary, or 1tsp chopped fresh rosemary
80g (2.75oz) Goats’ cheese
- Pluck the leaves from two of the sprigs of rosemary, and chop them roughly.
- Cut the rind from the cheese and set aside. Crumble what remains into generous chunks.
- Put your cookie dough in a bowl and stir in 1/2-1tsp chopped rosemary and goats cheese. If your cookie dough is not stir-friendly, knead it in instead. The goats’ cheese will crumble into finer pieces, don’t worry, it’s part of the plan.
- To get the flavours to mingle, rest your dough. Let it sit for at least half an hour, but wait as long as you like. I rested mine overnight in the fridge.
- Dole out spoonfulls of dough onto a lined and/or greased baking sheet.
- Bake your cookies as your recipe or packet describes. For an extra rosemary punch, press a few whole leaves into the top of the cookie about 2 minutes before it’s ready.
Swap the rosemary out for thyme for a slightly milder and less savoury effect with similar wow-factor.
If you’re not feeling goats cheese or rosemary, leave one or the other out. Rosemary gives you an earthy flavour, goats cheese adds a mild, creamy, freshness – either is lovely.