Rosemarie Chocolate Chip Cookies

Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.

In the bowl of an electric mixer, combine butter, rosemary spread, sugars, egg, and vanilla.

Cream on medium speed until well combined. Use a spatula to scrape down sides of the bowl.

Slowly add the flour mixture until well combined, scraping down the sides of the bowl as needed.

Stir in the chocolate chips until well combined. Remove dough from bowl and refrigerate covered at least 2 hours or overnight.

Preheat oven to 350 degrees F. Line 2 cookie sheet with silicone mats or parchment paper.

Use a small cookie scoop to form the dough into balls. Roll in your hands to achieve smooth ball. Place on prepared pans.

Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Don’t over bake.

Let cool 5 minutes on the cookie sheet before removing to a cooling rack to cool completely.