The herbs and salt make these cookies seem a little more savoury.
Perfect for those crazy people who claim to be devoid of a sweet tooth.

Based on Pass The Sushi’s Sea Salt and Thyme Chocolate Chunk Cookies.

Gather:
2 + 1/4 cups plain flour
1/2 tsp baking soda
1 tsp salt
1 small bunch thyme
Small handful of mint

220 g butter, softened
3/4 cup caster sugar
3/4 cup dark brown sugar
1 tsp vanilla
2 large eggs

2 cups milk chocolate chunks or chips (big chunks are better than small chips, especially when the cookies are still soft and warm in the middle…)

Then:

1. Preheat the oven to 175° C.
2. In a medium bowl, sift together the flour, baking soda and salt.
3. Strip the leaves from the thyme sprigs, roughly chop up the mint, then add both to the flour mixture. Set aside.
   …
4. If you’re using chocolate chunks, chop up the chocolate now, and set aside in a separate bowl.
   …
5. In the bowl of a stand mixer with the paddle attachment (or a large bowl + hand beaters), cream together the butter and sugars for 3–4 minutes (until pale and fluffy).
6. Add the vanilla, and then the eggs one at a time. Mix until fully combined.
   …
7. Using a wooden spoon, stir the chocolate chunks/chips into the cookie dough. (If you have time here, put the bowl of dough in the fridge to cool for half an hour. If not, just carry on.)
8. Spoon heaped teaspoons of dough onto a baking sheet/tray*. For chewy cookies, bake at 175° C for about 9 minutes, or until golden only on the edges. For crunchier cookies, bake a bit longer, until golden all over.
9. Remove from the oven and transfer with an egg flip to a wire cooling rack.

Notes:
*To make sure the cookies bake evenly and never spread into each other, I usually only put nine cookies (three rows of three) on a single baking sheet/tray, and never more than two trays in the oven at a time. This means baking in batches, but the baking time for cookies is so short that’s not such a big deal. In hot weather, you can put the bowl of dough back in the fridge in between batches.