Rose Chocolate Chip Cookies Recipe
Introduction
Discover the delicate and aromatic flavor of rose in these delicious chocolate chip cookies. Combining traditional ingredients with a hint of rosewater, this recipe creates a unique twist on a classic favorite that’s perfect for any occasion.
Ingredients
- 2 1/2 cups (280 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (150 grams) unsalted butter
- 3/4 cup (170 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 tablespoon rosewater
- 2 teaspoons vanilla extract
- Coarsely chopped milk chocolate or chocolate chips
- Optional for garnish: sprinkle of sea salt
- Optional for garnish: sprinkle of dried rose petals
Instructions
- Step 1: Preheat your oven to 350°F (176°C) and prepare a baking sheet by lining it with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, and salt; set aside.
- Step 2: Melt the butter in a medium saucepan over medium-low heat until it is melted and slightly browned. Pour the melted butter into a large mixing bowl.
- Step 3: Add both the brown sugar and granulated sugar to the melted butter and mix until well combined. Whisk in the egg, then stir in the vanilla extract and rosewater.
- Step 4: Sift the dry flour mixture into the wet ingredients. Fold together gently until just combined, then fold in the chopped milk chocolate or chocolate chips.
- Step 5: Use a small cookie scoop to portion out even-sized balls of cookie dough. Place them on the prepared baking sheet, spacing at least 1 inch apart to allow for spreading.
- Step 6: Bake for 10 to 12 minutes, until the cookies are golden around the edges with crisp edges but still soft centers.
- Step 7: Let the cookies rest on the baking sheet for five minutes before transferring them to a cooling rack to cool completely.
- Step 8 (Optional): While the cookies are cooling, sprinkle a little sea salt and dried rose petals on top for a beautiful and flavorful garnish.
Tips & Variations
- For a stronger rose flavor, slightly increase the rosewater but avoid adding too much to prevent bitterness.
- Use high-quality milk chocolate for richer, creamier cookie bites.
- Try adding chopped nuts like pistachios for added texture and nutty flavor.
- For a vegan version, substitute the butter with plant-based butter and replace the egg with a flax egg.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To enjoy again, thaw at room temperature and warm briefly in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rose extract instead of rosewater?
Yes, you can substitute rose extract for rosewater, but use it sparingly as it is more concentrated. Start with half the amount and adjust to taste.
Will these cookies spread too much during baking?
No, spacing the dough balls at least 1 inch apart and chilling the dough slightly before baking helps prevent excessive spreading while keeping the centers soft.
Print
Rose Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
These Rose Chocolate Chip Cookies blend the floral notes of rosewater with rich milk chocolate, creating a unique and aromatic twist on classic chocolate chip cookies. With a touch of vanilla and a hint of browned butter, these soft-centered cookies are perfect for an elegant tea time treat or a special dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (280 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup (150 grams) unsalted butter
- 3/4 cup (170 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 tablespoon rosewater
- 2 teaspoons vanilla extract
Add-ins and Garnish
- Coarsely chopped milk chocolate or chocolate chips (quantity to taste, typically around 1 to 1 1/2 cups)
- Optional: sprinkle of sea salt for garnish
- Optional: sprinkle of dried rose petals for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.
- Melt and Brown Butter: In a medium saucepan over medium-low heat, melt the unsalted butter, allowing it to cook just until it turns slightly browned for a nutty flavor. Remove from heat promptly to avoid burning.
- Combine Sugars and Wet Ingredients: Pour the browned butter into a large mixing bowl. Add both brown sugar and granulated sugar to the melted butter and stir until well combined. Then whisk in the egg, followed by the vanilla extract and rosewater to infuse the dough with floral and vanilla aromas.
- Incorporate Dry Ingredients and Chocolate: Sift the dry flour mixture into the wet ingredients to ensure a lump-free dough. Gently fold everything together, then fold in the coarsely chopped milk chocolate or chocolate chips evenly distributed throughout the dough.
- Portion the Cookie Dough: Using a small cookie scoop or spoon, portion out even-sized dough balls onto the prepared baking sheet. Space them at least one inch apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges turn golden and crisp while the centers remain soft and tender. This balance produces that perfect chewy texture.
- Cool and Garnish: Allow the cookies to rest on the baking sheet for five minutes to set. Transfer them to a cooling rack to cool completely. Once cooled, optionally sprinkle with sea salt and dried rose petals to enhance both flavor and presentation.
Notes
- Be careful not to over-bake the cookies; the centers should remain soft for the best texture.
- Browned butter adds a rich, nutty flavor that is a key feature of this recipe.
- Rosewater is aromatic; use the quantity specified to avoid overpowering the cookie’s taste.
- Sea salt sprinkle after baking balances the sweetness and enhances chocolate flavor.
- Dried rose petals are optional and add an elegant look; ensure they are edible and pesticide-free.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: rosewater cookies, chocolate chip cookies, browned butter cookies, floral cookies, tea time cookies, dessert cookies
