Clemen-Thyme Chocolate Chunk Cookies

This post may contain affiliate links. Please see my disclosure policy for more information.

These Clemen-Thyme Chocolate Chunk Cookies are soft, tender chocolate chunk cookies with clementine zest and a bit of fresh thyme.

I will never get tired of a good chocolate chip cookie. In 50 years, when we’re all making like George Jetson and eating super-advanced space food on the moon and enjoying fancy ingredients that haven’t even been invented yet, I’ll still be clinging to my old standby, the humble chocolate chip cookie. You can keep your astronaut ice cream, just leave me enough chocolate chips to get the job done.

Clemen-Thyme Chocolate Chunk Cookies - Straight shot of a plate full of cookies with thyme and a clementine displayed. | From SugarHero.com

JOIN THE PARTY! 

Want to get recipes sent right to your inbox? Sign up for the free SugarHero newsletter! You'll get the first peek at every new recipe, plus fun news, giveaways, special offers, and much more! 

Our promise: We'll never send you spam, just sweet, sweet sugar!

This chocolate chip loyalty doesn’t mean I don’t want to experiment a little bit, however. Chocolate chip cookies are great on their own, but sometimes a few tweaks can make them really outstanding. And I’m not talking about “toss in a handful of chopped walnuts”-style tweaks, either. I’m talking about adding lots of citrus zest, and a big pinch of herbs. Take that, gourmet space pellets!

Clemen-Thyme Chocolate Chunk Cookies - Straight shot of a cookie with the chocolate chunks and thyme on top. | From SugarHero.com

The inspiration for this recipe came from a charming book I bought last month called At Home With Bungalow Heaven Cookies. Bungalow Heaven is a neighborhood in my town with a lot of historic Arts and Crafts-era houses, and some members of the neighborhood association got together and compiled favorite recipes from the residents. It’s a lovely book full of fun and unique cookies, and I’m sure I’ll be officially baking out of it (and sharing recipes from it!) soon.

The first cookie to catch my eye was a tangerine-thyme cookie, adapted from a recipe in the LA Times. I used my own cookie recipe as the base, but definitely took inspiration from the citrus-herb combination the Times recommends.

Clemen-Thyme Chocolate Chunk Cookies - A shot of a plate full of cookies with thyme displayed on top of a cookie. | From SugarHero.com

I wanted a cookie that was soft and tender, so I used both an egg yolk and cornstarch—two tricks to getting a cookie that stays soft in the middle. I added big chunks of semi-sweet chocolate, salted pistachios, finely chopped thyme leaves, and lots of freshly grated clementine zest. Because while tangerine + thyme has a nice ring to it, this former English major just couldn’t resist the wordplay of clemen-thyme cookies. Groan if you must, but I grin just a bit every time I write it out. Cheeseball, party of one over here.

Clemen-Thyme Chocolate Chunk Cookies - A stack of cookies displayed on a plate. | From SugarHero.com

Aside from the pleasing wordplay, clementines and thyme are two ingredients that are meant to be together. Flavor soulmates, these two. The thyme isn’t very noticeable on its own (I doubt anyone but the superiest of super tasters could identify it in the cookie) but it seems to enhance the floral quality of the clementine zest. The fruity, tangy zest comes through, loud and clear, and the cookies just have a really bright, fresh flavor.

Clemen-Thyme Chocolate Chunk Cookies - A shot of cookie being broken in half showing the inside chunks. | From SugarHero.com

These babies are soft, tender, loaded with pockets of melted chocolate, and are such a delicious, unexpected change from the standard chocolate chip cookie. I try not to rave too much about every dessert that I post, because that gets old quickly (and starts to sound dishonest) but we were seriously over the moon about these. I hope you give them a try!

Not sure you’re ready to stick herbs in your cookies? (Maybe it’s not the right “thyme,” har har.) Here are two other chocolate chip cookie variations I think you’ll love!

Raspberry Almond Chocolate Chunk Cookies - Straight shot of cookies displayed on a platter. | From SugarHero.com

Raspberry Almond Chocolate Chunk Cookies

Pistachio Chocolate Chunk Cookies- A shot of three cookies with pistachios sprinkled on top. | From SugarHero.com

Pistachio Chocolate Chunk Cookies

Clemen-Thyme Chocolate Chunk Cookies

These Clemen-Thyme Chocolate Chunk Cookies is a traditional chocolate chip cookie taken to another gourmet level by adding just a few more ingredients!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 18

Ingredients

  • 7 1/2 oz brown sugar 1 cup
  • 1 3/4 oz granulated sugar 1/4 cup
  • 2 tbsp packed clementine zest can substitute other citrus zest
  • 1 tbsp thyme leaves finely chopped
  • 6 oz butter at room temperature
  • 2 tsp vanilla extract
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 10 2/3 oz all-purpose flour 2 1/2 cupa
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 9 oz semi-sweet chocolate chunks
  • 4 1/2 oz pistachios 1 cup coarsely chopped (I prefer lightly salted)

Instructions

  • Combine the sugars, clementine zest, and chopped thyme leaves in the bowl of a large stand mixer. Rub them together with your fingers until the sugar is moist and very fragrant. Add the butter, and mix with a paddle attachment for 30-60 seconds, until fluffy and well-combined.
  • Add the vanilla extract, egg, and egg yolk, and mix well. In a small bowl, whisk together the flour, corn starch, baking soda, and salt, then add the dry ingredients to the mixing bowl. Mix on low speed until combined, and the streaks of flour disappear. Stop the mixer and add the chocolate chunks and pistachios. Stir everything together with a rubber spatula, scraping the bottom and sides of the bowl well.
  • Wrap the dough in plastic wrap and chill for at least 2 hours, until firm. Ideally, refrigerate the dough overnight for the best taste and texture.
  • When you're ready to bake, preheat the oven to 350 F, and line baking sheets with parchment paper. Scoop the dough into large 2-inch cookies (about 2 ounces each) and place them several inches apart on the baking sheets.
  • Bake the cookies for 10-12 minutes, rotating halfway through. They should start to turn light golden brown around the edges and lose the raw shine in the middle, but shouldn't be colored on top—they will continue cooking after they are removed from the oven, so it's okay for them to look less done in the center. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 194mg | Fiber: 2g | Sugar: 20g | Vitamin A: 320IU | Vitamin C: 1.9mg | Calcium: 36mg | Iron: 2.2mg

 

This post contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.

Shop The Post
Editor's Note

This post contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.

More Cookie Recipes You'll Love

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Baby June wrote:
    • Elizabeth wrote:
  • Sarah | The Sugar Hit wrote:
    • Elizabeth wrote:
  • Rachael | Spache the Spatula wrote:
    • Elizabeth wrote:
  • laurel @ wannacomewith wrote:
    • Elizabeth wrote:
      • laurel @ wannacomewith wrote:
  • Lexi @ Sempre Dolce wrote:
    • Elizabeth wrote:
  • Kathleen @ Yummy Crumble wrote:
    • Elizabeth wrote:
  • Krystle(Baking Beauty) wrote:
    • Elizabeth wrote:
  • Danguole wrote:
    • Elizabeth wrote:
  • Sharana @ Living THe Sweet Life Blog wrote:
    • Elizabeth wrote:
  • Lisa | Mummy Made.It wrote:
    • Elizabeth wrote:
  • Kristi @ Inspiration Kitchen wrote:
    • Elizabeth wrote:
  • Johlene @Flavours & Frosting wrote:
    • Elizabeth wrote:
  • Alice @ Hip Foodie Mom wrote:
    • Elizabeth wrote:
  • Natasha @ The Cake Merchant wrote:
    • Elizabeth wrote:
  • Rachel @ Bakerita wrote:
    • Elizabeth wrote:
  • Tiffany@BrowardSaves wrote:
    • Elizabeth wrote:
  • CakeSpy wrote:
    • Elizabeth wrote:
  • Liz wrote:
    • Elizabeth wrote:
  • Arlo wrote: