Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a small skillet, toast the pine nuts over medium heat for 3-5 minutes until golden and fragrant, then set aside to cool.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 7: Gently fold in the toasted pine nuts, dark chocolate chips, and rosemary if using.
Step 8: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.