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Rose Chocolate Chip Cookies

Rose Chocolate Chip Cookies: A Floral Twist on a Classic Treat

Rose Chocolate Chip Cookies are a delightful blend of classic cookies infused with floral rose extract, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Consider using cake flour for a lighter texture.
  • 1 teaspoon baking soda Make sure it’s fresh for the best rise.
  • 1 teaspoon baking powder Adds lightness; substitute more baking soda if needed.
  • ½ cup salted butter Use unsalted if preferred and adjust added salt.
  • ½ cup granulated sugar Brown sugar can be swapped for a richer taste.
  • ½ cup light brown sugar Consider dark brown sugar as a substitution.
  • 1 large egg A flax egg works for a vegan alternative.
  • 1 teaspoon rose extract Vanilla extract is a suitable alternative.
For the Chocolate Addition
  • 1 cup semisweet chocolate chips Dark chocolate boosts flavor depth.
  • 1 cup rose chocolate chips Optional; enhances visual appeal.

Equipment

  • oven
  • mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Instructions
  1. Preheat the oven to 350°F (180°C) and prepare two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder.
  3. In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Mix in the egg and rose extract until fully blended.
  5. Gradually add the dry ingredients mixture to the butter mixture, stirring gently until just combined.
  6. Gently fold in the semisweet chocolate chips and optional rose chocolate chips.
  7. Scoop tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes, until the edges are golden but the center remains soft.
  9. Press mini chocolate roses into the top of each warm cookie right after baking.
  10. Transfer the cookies to a baking sheet and place in the freezer for 5 minutes to set.
  11. Allow to cool on a wire rack before serving or storing.

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.