• 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!