rose chocolate chip cookies
BABY, I compare you to a kiss from a rose chocolate cookie.
Oh, those aren’t the words. My bad.
Exploring floral flavors in baking has been quite enjoyable for me lately, and since spring is nigh, the science feels more appropriate. I already knew I liked lavender in many a recipe – think my Lavender Chocolate Chunk Cookies and Lemon Lavender Layer Cake, but rose is a bit less known to me.
Methinks rose is gonna be a good pal in the months and years upcoming on FMG.
The petaled mascot of Valentine’s Day is luscious in these Rose Chocolate Chip Cookies – just a light whisper of the flavor is enough to shine through the rich dark chocolate. Rose water is highly potent and you do not need much, but it adds a lovely scent to each bite. You might surprise yourself!
The dried rose petals makes these even more beautiful to view on your holiday table. Bonus: you can steep them to make tea, too, which is a much more common use of a bag should you pick up a large amount before you bake these cookies.
Rose Colored Cookies
Baking these cookies is no different process-wise than my usual CCC formulas, just with the addition of rosewater.
First, cream butter, brown sugar, and regular sugar until floofy. I almost wrote shugar there and now I’m uncomfortable. Beat in two eggs, one at a time, then vanilla and some rosewater.
Second, mix in flour, baking soda, and a little salt. Because the rosewater adds more liquid to the batter, you may need an extra tablespoon or two to give the dough its tacky but soft texture. Finish by fold in in lots of dark chocolate chips or chunks (or a combo of both) with a rubber spatula.
Roll out rounded two tablespoon-sized mounds of dough into a ball and set onto a parchment-lined baking sheet. I like to add a few more chocolate chunks or chips to the top for those lovely pools of chocolatey excellence once they’re baked. Also – remember that you’ll need to make a few batches of the cookies, unless you have a gargantuan oven that fits 3-4 baking sheets at once (I’m jealous if you do). So the 22 minute “total time” in the recipe card is kind of a lie. Just being candid.
Bake the cookies for 10-12 minutes until firm around the edges but soft in the middle. Let them cool on the baking sheet to continue a gentle baking process that allows the middles to finish without overbaking them.
Grab a cookie or two warm and knock it back, and if you’ve got any left, let them cool completely before wrapping and storing. Cookies last quite awhile, especially in the freezer. I kinda think I need an emergency stash coming up because life is insane and my sweet tooth even more insane.
Happy Love Day, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Wakey wakey, cookie bakey:
Bourbon Brown Butter Chocolate Chip Cookies
Blueberry White Chocolate Chunk Cookies
Strawberry Jam Stuffed Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies
rose chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tbsp rose water
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups dark chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter and sugars together until light and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla and rose water. Add the flour, baking soda, and salt. If the dough seems really sticky, add 1-2 tablespoons more of flour. Fold in the chocolate chips and/or chunks with a rubber spatula.
- Scoop rounded 2 tablespoon-sized portions of dough and roll into a ball. Set onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Press a few more chocolate chips into each ball, as desired. Bake for 10-12 minutes until the edges are set but the centers are still soft. Cool on the baking sheet – the cookies will continue to firm up this way.
- Enjoy warm, or let cool completely and store, covered, at room temp for up to 5 days, the fridge for a week, or the freezer forever (3 months).
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