• Preheat oven to 375° Fahrenheit and set aside a nonstick or parchment lined baking sheet.
• In a medium bowl, whisk together the flour, baking soda, and fine salt. Set aside.
• In a large bowl, combine the brown sugar with the chopped rosemary. Rub together until sugar is fragrant, about 1 minute. Set aside.
• To the bowl with brown sugar, stir in the olive oil, beaten egg, and vanilla until well incorporated. Mixture should be thick like a gel.
• Add in the flour mixture and stir until just combined into a thick dough.
• Fold in the chopped chocolate, stirring gently to spread throughout.
• Using a 1 Tablespoon or 1.5 Tablespoon cookie scoop, shape dough into balls. Roll each in granulated sugar.
• Place cookies 2 inches apart on the baking sheet and flatten slightly with the bottom of a glass or small plate.
• Bake on 375° for 8 to 10 minutes, until edges are set. Remove from oven and top with flaky salt, if desired.
• Let stand on baking sheet for 5 minutes, then move to a cooling rack.

Storage:

• Store cookies in an airtight container at room temperature for 4 days.