Chocolate and Rosemary Cookies

Ingredients:

• 0.5 cups (110 g) softened butter
• 1/4 cup sugar
• 0.5 tsp crushed dried rosemary
• 0.5 tsp salt
• 1 cup baking flour
• 1/3 cup chocolate chips

Preparation:

1. Preheat oven to 350°F (150°C). Using a hand mixer, cream the butter and sugar. Mix in the rosemary, salt, and flour, adding the flour a quarter cup at a time. Fold in the chocolate chips and distribute them evenly by hand. Form the dough into a ball. Chef's tip: If the dough becomes soft or too greasy, chill it for 15 minutes.
2. Roll out the dough to a thickness of 1.5 cm and cut it into small rectangles (1.5 cm by 5 cm). Place it on a cold baking sheet (no need to grease it). Prick the surface of the dough with a fork. Bake for 25 minutes until golden brown. Remove the shortbread cookies from the baking sheet and let them cool completely.