and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. 'Tis the season for baking! Cookies are ever present around the holiday season. We bring them as gifts or dessert to holiday festivities, and for good reason. They're delicious! But I'm sure you've never tried cookies quite like these. These cookies have a little spice to go along with the sweet — perfect for the season. Check out how Melissa Denmark from Ellie's Bakery makes her Rosemary and Rye Chocolate Chunk Cookies in the recipe below, and don't forget to share with your friends and family.


- 3/4 cup butter

- 1 3/4 cups dark brown sugar

- 1 egg

- 1 egg yolk

- 1 tablespoon vanilla extract

- 1 teaspoon salt

- 1 teaspoon baking soda

- 1/4 cup rye flakes or oats 

- 2 1/4 cups rye flour

- Two springs rosemary, finely chopped

- 1/2 cup chocolate chunks

- Sea salt as needed for garnishing the tops of each cookie

Bring all ingredients to room temperature. Preheat oven to 350 degrees.

Cream the butter and sugar together on medium speed until fluffy.

Add the eggs and vanilla extract and continue to mix until smooth and fluffy. Scrape down the sides of the bowl.

Add dry ingredients and mix on low speed until mostly combined.

Add the rosemary and chocolate, and mix until incorporated.

Using a large cookie scoop, portion the cookies out onto a parchment lined sheet pan. Be sure to leave plenty of room for these cookies to spread.

Place in the freezer for 5 minutes to firm up slightly.

Salt the tops of each cookie with a little pinch of sea salt.

Bake for 15 minutes, rotating halfway through baking.

Cool partially before serving.

Makes 12 large cookies.