Yield: 10 rose chocolate chip cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
Soft and chewy chocolate chip cookies, with a hint of floral rose flavor throughout.
Why you’ll love these rose chocolate chip cookies
What screams Valentine’s Day more than roses and chocolate! These chocolate chip cookies have a slight floral rose flavor thanks to rose extract and crushed rose petals. They’re also small batch, using 1 whole egg (no extra egg whites today!) and yield 10 delicious cookies. But of course, they’re also fun to look at, because what’s prettier than a chocolate chip cookie dressed up with rose petals. These are a perfect and easy gift to make for your valentine this Valentine’s Day!
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
- When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Underbake for perfect cookies
- Cookies continue baking after they have been taken out of the oven. If you used a 3 tbsp. cookie scoop & use an oven thermometer, these will be ready to take out at the 12 minute mark!
- 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!
Room temperature ingredients
- You’ll want your cold ingredients at room temperature for this recipe so that they all come together to form a nice, cohesive dough. Beforehand, take out the egg at least 30 minutes and up to 1 hr. 30 min. before starting the recipe. To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. The butter doesn’t need to be at room temperature prior to starting the recipe, you’ll just want to make sure that it isn’t extremely hot when you start making the cookies or else you could cook the eggs.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise and to help them brown nicely.
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.
Light brown sugar: for flavor, sweetness, and adding mositure.
Granulated sugar: for sweetness and helps lock in moisture.
Egg: for binding and for moisture.
Rose water: the bulk of the rose flavor in the cookies. Here is the one I used.
Rose petals: for flavor, and for aesthetics! Make sure you are using food-safe dried rose petals, these are the ones I use.
Semi sweet chocolate bar: for getting those perfect pockets of chocolate spread all throughout the cookies. You can easily substitute in your favorite chocolate chips as well! I used valrhona baking feves here, I just love how they melt into puddles when baked.
How to: rose chocolate chip cookies
Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.
1. Mix the wet ingredients. In a large microwave-safe mixing bowl, melt the butter. Whisk in both sugars, followed by the egg and rose water.
2. Add in the dry ingredients. Add in the flour, baking powder/soda, salt, and dried rose petals. Fold the ingredients together just until a few flour streaks remain, then add in the chocolate. Stir just until no flour streaks remain.
3. Chill. Cover the cookie dough and let it chill in the fridge for at least 30 minutes, up to overnight. This is definitely a little annoying, but I promise it’s worth it! If you skip the chilling, the cookies will spread too much in the oven and will have less flavor.
4. Bake. Dish out the cookies using a 3 tbsp. cookie scoop. For ‘prettier’ cookies, press some extra chocolate chips/chocolate and dried rose petals into the tops of them, and then bake for 12-14 minutes, until the edges are golden brown.
5. Get perfect cookies. 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.
6. Serve and enjoy!
Rose chocolate chip cookies Q & A
Can I double this recipe?
- Of course! Simply double all the ingredients in this recipe to make 20 delicious rose chocolate chip cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
- Definitely! Cookie dough 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. 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 chocolate chip cookies.
- Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
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, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. 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.
Rose chocolate chip cookies troubleshooting
Help! My cookies turned out dry and crumbly.
- Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry.
My cookies spread too much during baking.
- The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven. It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer. The one I use was ~$6 and is linked under “baking tools” in my amazon storefront below!
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these rose chocolate chip cookies?
If you made these rose chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Rose Chocolate Chip Cookies
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. rose water
- 150 g all purpose flour (1 ¼ c.)
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. salt
- 1 tbsp. dried rose petals
- 150 g semi-sweet chocolate
- In a large microwave safe bowl, melt the butter in 20 second intervals, stirring between each interval just until it's completely melted.
- Add in both sugars, and whisk until combined.
- Whisk in the egg and rose water until well combined.
- Add in the flour, baking powder, baking soda, salt, and rose petals. Fold the mixture together with a rubber spatula until almost all of the flour has been incorporated.
- Add in the chocolate, and fold just until no flour streaks remain.
- Cover the dough tightly with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading. Press some extra chocolate and rose petals into the tops of each cookie if desired.
- Bake for ~12 minutes, or until the edges of the cookies start to turn golden brown.
- Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
- Serve and enjoy!