Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. This ensures your cookies bake evenly and lift off the sheets cleanly.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes. This process incorporates air, which is crucial for the cookies' texture.1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Add the large eggs one at a time, beating well after each addition until fully combined. Stir in the pure vanilla extract and the rose water. Remember that rose water can be potent, so start with the suggested amount and adjust in future batches if you desire a stronger or more subtle rose flavor.2 large eggs, 1 teaspoon pure vanilla extract, 1 tablespoon rose water
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies. Stop mixing as soon as you no longer see streaks of flour.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon. Ensure they are evenly distributed throughout the dough. If you're using edible rose petals for garnish, you can gently fold a few into the dough now, or reserve them for pressing on top.1 ½ cups semi-sweet chocolate chips, edible dried rose petals
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. For perfectly uniform cookies, you can use a cookie scoop.
- If desired, gently press a few edible dried rose petals onto the tops of the cookie dough balls before baking. This adds a beautiful aesthetic touch and enhances the rose theme.edible dried rose petals
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool on the baking sheet. Avoid overbaking to ensure a chewy texture.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up sufficiently for easy handling.
Notes
To keep your Rose Chocolate Chip Cookies fresh and delightful, store them in an airtight container at room temperature for up to 3-5 days. Ensure the cookies are completely cooled before storing to prevent condensation, which can make them soggy. For longer storage, you can freeze baked cookies for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. To reheat, you can warm individual cookies in a microwave for 10-15 seconds for a slightly molten chocolate experience, or for a crispier edge, place them on a baking sheet in a preheated oven at 300°F (150°C) for about 5-7 minutes. If reheating from frozen, thaw them at room temperature first or place them directly into a warm oven for a few extra minutes until heated through.
