Heat the butter in a saucepan and bring up the heat slowly, when its starts to bubble and fizz keep a close eye (and your nose) on it until it goes nutty looking and smelling equally as nutty. Whip it off the heat and then add it into a table-top mixer or mixing bowl (in which you can use an electric hand whisk) and leave to cool for 15 minutes.
Beat together the butter, sugars, orange and rosemary for about 2-3 minutes or until they are lovely and fluffy. Add in the egg and beat for 7-8 minutes.
Add in the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute otherwise you will over mix it. Add the chocolate chunks, and mix just until incorporated, about 30 seconds.
Using an ice cream scoop portion out the dough onto a parchment-lined sheet pan making sure there is a 4cm radius around each of the blobs of dough. Pat the tops of the cookie dough domes flat. Wrap the baking sheet in cling film and refrigerate for an hour.
Bake for 10-12 minutes at 170°C. The cookies will puff, crackle and spread and will be faintly browned on the edges yet still bright yellow in the center. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage.
To make them a gift; slide the cookies into a clear gift bag and tie with some festive ribbon.
Recipe courtesy of Gizzi Erskine.