This cookie’s flavor is much bigger than the sum of its parts.
You know how most cookies with additions taste just like you’d imagine? Add M&Ms to a chocolate chip cookie, and you know what you’re going to get. But this cookie is a stunner, and far exceeded any expectations I had. It doesn’t taste like lemon, it doesn’t taste like basil. It just has this most delicious, inexplicable essence that I can’t quite describe. It feels sophisticated, fresh, satisfying. I guess you’ll all have to try it yourself to find out!
I had been eyeing this recipe for a while, and finally got to try it when I had leftover basil sitting around. This cookie takes some extra prep and waiting than other chocolate chip recipes, but it is definitely worth it. The recipe’s creator, Izy, calls it the “best ever chocolate chip cookie”- and I totally agree that this takes chocolate chip cookies to a whole new level.
You brown your butter with pieces of basil and lemon in there so that all those flavors meld into the butter. Then that butter becomes the base of a nicely balanced cookie. I was a little worried that my dough was so crumbly, but all fared fine once baked. The texture IS different than many other cookies- it’s still a little more sandy when it’s baked up. But it just adds textural intrigue rather than causing any issues.
I love the story behind these cookies, too. Lacoste asked Izy to create a recipe that mirrored the flavor notes of one of their perfumes. That perfume included verbena, chocolate and basil- so she decided to try those same “ingredients” in cookie form and loved how it turned out. I couldn’t find verbena so I followed Izy’s suggestion and subbed in lemon zest.
I took the first batch to a dinner party, and the second batch to work. I found that people were a bit split on whether they wanted to give it a shot: mentioning basil definitely scared some people away. But once someone actually tried the cookies, they were usually on board. I’d suggest keeping the ingredients a secret upfront and seeing what people say before you reveal that basil is in there! Often, people’s conceptions of ingredients steer them away from trying it, or even liking it once they DO try- so why not just keep it a secret and see what happens? It’s a very unique flavor but I doubt anyone could guess what’s in there if you don’t tell them upfront!
PS My final photos turned out terribly so if you want a better idea of what it will look like, check out Izy’s original post. Please. Because I want you to want to make these!
Lemon Basil Chocolate Chip Cookies
Original recipe: Top with Cinnamon; I’ve changed the instructions a bit and added commentary
Yield: ~20 cookies
Suggested equipment: Mixer makes it easier but you don’t need one
Total Time: ~45 minutes plus however long you let it chill (minimum of 1 extra hour for that)
Cook Time: ~10 minutes
- ¼ cup (4 tbsp) fresh basil leaves
- Zest from 1/2 a lemon
- 10 tbsp butter (aka 2/3 a cup. Or you could just weigh your butter and aim for 5 oz, which is what I did)
- 1 tbsp vanilla extract
- 1¾ cup all purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ cup granulated sugar
- ½ cup + 3 tbsp light brown sugar, packed
- ½ tsp fine sea salt, plus more for sprinkling
- 1 egg
- 7 oz bittersweet or semisweet chocolate. (I used Trader Joe’s semisweet chocolate chunks but you could use regular chocolate chips or chop up chocolate if you’d prefer something else)
Step by Step Directions
Get your add-ins ready
- Wash and pat dry the basil. It’s better to do this a bit early on so it’s not sopping wet when you add it into the butter
- Zest your lemon
Brown the butter
- Roughly chop your basil
- Add butter to a small saucepan and turn it to medium-low on the stove
- Add both the basil and lemon zest to that saucepan
- Brown the butter until it starts to smell nutty and gets sort of foamy. Butter burns fast so you really need to keep a close eye on it as it browns
- Once it’s browned, add the vanilla extract and stir it altogether
- Let the butter cool for 10 minutes before adding it to the dough
Make your dough
- Use a stand mixer or bowl to combine the flour, baking powder, baking soda, granulated sugar, brown sugar, and salt
- Once the butter is cool, strain the butter through a sieve so that you’re left with just the liquidy part and any browned butter specks; you want to strain out pieces of basil or lemon
- Add the butter into your dry ingredients and mix it all until it looks like “moist clumpy sand with no floury patches.” (Don’t worry if it looks really crumbly and like it won’t hold together. I was worried at this point in the recipe but it all came together just fine. It just won’t “come together” like most cookie doughs do)
- Add the egg and mix for a few seconds
- Add the chocolate and mix by hand so it’s distributed. Don’t over mix!
Form your cookies
A note: resist the urge to chill the dough in the mixing bowl instead of in pre-formed cookie scoops. I tried it in the bowl the first time and it was such a mess when I went to scoop the cookies later. It’s better to just chill them in the shape you want to bake with
- Line your cookie sheets
- Scoop dough into a 1/4 cup measuring cup until it is full. You really will need to scoop it in because this dough is so crumbly
- Turn the scoop onto a lined cookie sheet, spacing them a bit apart so they don’t meld together when they bake
- Cover your tray with plastic wrap and refrigerate it up to 3 days. I did it for 1 day and it worked great but the longer you let it chill, the better flavors will blend
Bake your cookies
- Pre-heat the oven to 400F
- Take your cookies out of the fridge and sprinkle each cookie with a moderate amount of sea salt. I did a very light sprinkle… but I don’t love tasting lots of salt
- Bake for 8-12 minutes until the cookies are a bit browned with set edges and a puffy center
- Let cool on the tray for a few minutes before transferring them to a cooling rack