Preheat the oven to 350 degrees, and prepare a couple baking sheets by lining them with parchment paper.

Add the sugar and rosemary to a small bowl, and stir, pressing the rosemary as you do to infuse the flavor into the sugar.

In a large mixing bowl, beat the butter until it’s smooth, and then beat in the rosemary sugar for at least two minutes, until the mixture is light yellow and fluffy.

Beat in the eggs and vanilla.

Beat in the cocoa powder, flour and baking soda until the mixture is smooth, and stir in the chocolate chips.

Scoop the cookie dough out in about one-inch scoops and place them a couple inches apart on your prepared baking sheets. Sprinkle a little salt onto the top of each scoop.

Bake, one sheet at a time, for about 12 minutes or until the edges just look set and the top is starting to crackle.

Let them cool on the baking sheet before storing them in an airtight container.