Rose chocolate chip cookies that are soft, loaded with brown butter & rose flavor & pools of melty chocolate.
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rose chocolate chip cookies (two ways)
Hello hello! I”m here with a floral spin on a chocolate chip cookie. These rose cookies are soft with crisp edges, are loaded with melty chocolate, and have rose notes both from rose water in the dough, and from topping them with edible rose petals.
Over the years I’ve made two versions of these cookies, of which I love equally, so you’ll be able to find both versions below. The first version is made with white chocolate & semi-sweet chocolate and is rolled in a raspberry rose sugar, and the second version is simpler with just semi-sweet chocolate & walnuts.
why you’ll love these rose chocolate chip cookies:
- Brown butter: brown butter is truly a cheat code to a more delicious, flavorful cookie.
- Rose: If you love floral flavors, the addition of rose water to these cookies is truly delicious and takes them to the next level.
- They’re super easy to make: the cookie dough comes together in one bowl, no stand mixer or hand mixer required.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking:
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for rose chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Baking soda & baking powder: helps the cookies rise and the edges crisp up.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft centers.
- Rose water: for some nice floral notes in the cookies. I use this one from Nielsen Massey.
- Egg: for binding and for moisture.
- Semi-sweet chocolate: I have a few notes about chocolate in this recipe!
- I used semi-sweet chocolate but dark would work beautifully here as well. Mostly pictured throughout this post is a combination of white chocolate and semi-sweet chocolate, which I think is delicious – but pictured right above is a version that uses just semi-sweet chocolate & walnuts, which is also delicious. You can find the measurements for that version in the notes section of the recipe card.
- The type of chocolate I used are Valrhona feves which I love, but they are definitely on the pricier side and more of a treat-yourself item. If you’re not using feves, I recommend using a chocolate baking bar. You can also of course use chocolate chips here, just note that the cookies will end up a little thicker.
- Dried rose petals: for topping the cookies. I use and love these dried rose petals.
how to make rose chocolate chip cookies
Here’s a few images of the process of making these rose cookies. You can find the full recipe at the end of this blog post!
- Brown the butter, then set it aside to chill in the freezer for 5 minutes.
- Mix together the brown butter, brown sugar, and granulated sugar, then add in the egg and rose water.
- Fold in the dry ingredients, then set the dough in the fridge to chill for at least 30 minutes.
- Scoop out the dough, roll it in raspberry rose sugar, then bake and enjoy!
rose chocolate chip cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
do I need to use rose water?
I highly recommend not skipping on the rose water as the combination of rose water and rose petals in the cookies are what give them their wonderful flavor. However, you could substitute the rose water for vanilla and just top the cookies with some rose petals for a very subtle floral flavor.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store rose cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
tools and ingredients:
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did you make this recipe?
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Rose Chocolate Chip Cookies
Ingredients
Rose Cookies
- 113 g unsalted butter (½ c.)
- 50 g granulated sugar (¼ c.)
- 100 g light brown sugar (½ c.)
- 1 egg
- 1 ½ tsp. rose water
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 65 g semi-sweet chocolate chips, chunks, or baking bar (¼ c. + 2 tbsp.)
- 65 g white chocolate chips, chunks, or baking bar (¼ c. + 2 tbsp.)
Raspberry Rose Sugar
- 2 tbsp. freeze-dried raspberries crushed
- 1 tbsp. edible dried rose petals
- 100 g granulated sugar (½ c.)
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to cool down. You should be left with at least 90g of brown butter, if you have a little less (2-3g), add in some water until you reach 90g.
- Once the brown butter has cooled, mix in both sugars.
- Whisk in the egg and rose water until well combined.
- Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the semi-sweet chocolate and white chocolate and fold them into the dough just until no flour streaks remain.
- Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.*
Raspberry Rose Sugar
- Crush up the freeze-dried raspberries into a fine powder. In a shallow bowl, whisk together the crushed raspberries, rose petals, and sugar until well combined.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Scoop out heaping 3 tbsp. scoops of dough, and roll each scoop of dough in the raspberry rose sugar. Place the cookies at least 2" apart on the baking sheet to allow room for spreading.
- Top each cookie with additional chocolate if desired, along with a sprinkle of crushed dried rose petals and bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
These taste wonderful and look lovely! However, I can’t taste the rose. I’m not sure if the brown butter is overpowering it or if my particular brand of rose water isn’t as strong as what was used in the recipe. I have used this rose water before in several applications and know that it is very flavorful. Maybe if I make these again I’ll even out the brown butter weight with rose water instead of regular water. (My brown butter weighed under 90g and had to be evened out with water.)
I did coat in rose sugar with the dried raspberries.
The only other modifications I made: bittersweet instead of semi-sweet chocolate (I didn’t have any semi-sweet; this is the only other thing I could think of that might be overpowering the rose) and weighing 50g balls of cookies instead of using a 3 tbsp cookie scoop. 50g was more like 2 tbsp, but I prefer this size. (75g, then, would equate to about 3 tbsp if you are weighing your dough.) 50g balls made a dozen cookies.
Hi, thank you so much for making these! I used Nielsen Massey rose water and found the flavor to be quite prevalent but we all have different tastes of course so you could definitely add in more to your liking! 🙂