Pistachio Rose Cookie Croissants

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 chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
Once the butter has cooled down a bit, whisk in both sugars.
Whisk in the egg and rose water until well combined.
Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
Add in the chocolate and pistachios and fold the mixture together just until no flour streaks remain.
Slice open each croissant lengthwise, leaving it slightly attached at the end.
Place two 3-tbsp. cookie scoops into the middle of each croissant, then lightly smush it down. Fold the top half back on top of the croissants.
Tear up pieces of the remaining cookie dough and press them on top of the croissants.
Bake for 10-12 minutes, or until the cookie dough starts to turn golden brown.
Dust with powdered sugar, more crushed pistachios, and dried rose petals. Serve warm and enjoy!