For the cookies
- 110 g icing sugar
- 1 teaspoon(s) rosemary, fresh, leaves
- 120 g cocoa powder
- 250 g butter, at room temperature
- 3/4 teaspoon(s) salt
- 180 g all-purpose flour
For the chocolate rosemary frosting
- 300 g chocolate couverture
- 1 teaspoon(s) sunflower oil
- 1/3 teaspoon(s) rosemary, essential oil