Name: Rose Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups / 150 g / 5.3 oz all-purpose flour; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened; 1/2 cup / 100 g / 3.5 oz granulated sugar; 1/2 cup / 100 g / 3.5 oz light brown sugar, packed; 1 large egg; 1 tsp rose extract; 1 cup / 200 g / 7 oz semisweet chocolate chips; Rose chocolate chips (optional, for decorating)

Ingredients

1 1/4 cups / 150 g / 5.3 oz all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened

1/2 cup / 100 g / 3.5 oz granulated sugar

1/2 cup / 100 g / 3.5 oz light brown sugar, packed

1 large egg

1 tsp rose extract

1 cup / 200 g / 7 oz semisweet chocolate chips

Chocolate roses, for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C, gas mark 4). Line cookie sheets with parchment paper. Also line a small baking sheet with parchment for freezing the cookies later. Set aside.

Step 2: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

Step 3: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes.

Step 4: Add the egg and rose extract to the butter mixture and mix until combined. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Gradually mix in the flour mixture until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in the semisweet chocolate chips evenly throughout the dough.

Step 7: Using a small cookie scoop or spoon (about 2 tablespoons), drop dough balls onto the prepared cookie sheets, spacing them about 2 inches (5 cm) apart.

Step 8: Bake for 8 to 10 minutes, removing cookies when they just start to turn golden brown at the edges.

Step 9: While still warm and soft on the baking sheet, gently press a few chocolate roses into the top of each cookie. Work carefully to avoid burns.

Step 10: Immediately transfer the cookies to the small parchment-lined baking sheet and place in the freezer for 5 minutes to set the chocolate roses and cool the cookies quickly.

Step 11: After freezing, move the cookies to a cooling rack and allow them to cool completely before serving.

Tips & Variations

For a stronger floral flavor, add a few drops of rose water along with the rose extract.

Use white or dark chocolate chips for a different flavor profile.

If you don’t have chocolate roses, try edible rose petals or a sprinkle of dried rosebuds as a decorative alternative.

Make sure your butter is softened but not melted to achieve the best cookie texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate roses intact, avoid placing the cookies in warm or humid environments. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat briefly in a low oven for a soft, fresh-baked feel.

FAQs

Can I substitute rose extract with rose water?

Yes, you can substitute rose extract with rose water, but use slightly less since rose water is more diluted. Start with 1/2 teaspoon and adjust to taste.

What if I don’t have chocolate roses for topping?

If chocolate roses aren’t available, you can top the cookies with chocolate chips before baking or decorate with edible rose petals after baking for a pretty, floral touch.