Where do I even begin with these cookies. I guess I’ll start off by saying how light on the palate these are. Additionally, the citrus notes from the lemon balances perfectly with the sweetness from the dark chocolate chips. The basil is a classy addition as well and only adds to the flavour of the overall cookie. The basil isn’t very strong, but it brightens the flavour of the lemon.

Man, I love myself some infused cookies. Hopefully you guys will too.

ingredients:

– 1/4 cup fresh basil leaves
– 3 TBSP lemon zest
– 10 TBSP butter
– 1 TBSP vanilla extract
– 1 cup flour
– 3/4 cup cake flour
– 3/4 TSP baking powder
– 3/4 TSP baking soda
– 1/2 cup sugar
– 1/2 cup + 3 TBSP brown sugar
– 1 egg
– 1 cup dark chocolate chips.
(I never specify which kind of choc. chips you should use, because of personal preference, but with these cookies, I highly suggest using dark morsels.)

the way:

– roughly chop the basil leaves, and mix it with the lemon zest.
– put the mixture into a small saucepan with the butter and heat on med-low until it starts to foam. The smell should resemble a nutty aroma.
– once you smell the nutty aroma, add in the vanilla extract.
– remove from heat and allow the mixture to cool down.
– using a sleve, push through as much browned butter as you can. *if you don’t have a sleve, you can use a sifter alternatively. It works just as well and you don’t have to spend money on a sleve if you don’t have one.*
– while the mixture is cooling down, combine the flour, powder, soda, and sugars.
– pour in the cooled butter and mix until the batter resembles wet sand. (should be crumbly and grainy)
– add in the egg and mix again.
– lastly, add in the chocolate and combine until well distributed. But don’t over mix.
– using your hands or a cookie scooper, divide your dough and roll them into individual balls. Line them up on your baking sheets.
– Preheat your oven to 400/200 degrees.
– place your cookies in the fridge for 30 minutes – 1 hour.
– when ready, take your cookies out, sprinkle a bit of salt on top (OPTIONAL) and bake them from 8-12 minutes until browned, or when the edges have set.
– allow them to cool on the baking sheet before transferring them to a wire rack. After transfer, wait until they’re cooled before consumption.