Rosemary Chocolate Chip Cookies, so why not Thyme Chocolate Chunk Cookies? I have several different types of thyme growing in my herb garden, so I was glad to chance upon a recipe for Sea Salt and Thyme Chocolate Chunk Cookies at Pass the Sushi which was adapted from Desserts for Breakfast. The recipe uses chocolate chunks, but if you only have chocolate chips, that's fine, too.
SEA SALT AND THYME CHOCOLATE CHUNK COOKIES
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp kosher salt
2 Tbsp fresh thyme leaves
1 cup sweet butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
2 cups dark chocolate chunks or chips
1/2 tsp sea salt, coarsely ground
Preheat oven to 350 degrees F.
Line baking sheets with aluminum foil or parchment paper.
In medium bowl, whisk together flour, baking soda, kosher salt, and thyme leaves. Set aside.
In bowl of stand mixer, cream butter and sugars together. Add vanilla. Add eggs, one at a time, scraping down sides as needed.
In three batches, combine flour mixture until combined.
Remove bowl from mixer and fold in chocolate chunks.
Using small ice cream scoop or two spoons, scoop out tablespoon size portions of cookie dough onto sheets.
Sprinkle with sea salt.
Bake 9-11 minutes until golden brown.
Cool for 5 minutes on sheet before transferring and cooling completely on a wire rack.
Hint: The thyme flavor is mild right out of the oven. Give it a day or so and the thyme really comes through.