1. 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.
2. 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.
3. Once the brown butter has cooled, mix in both sugars.
4. Whisk in the egg and rose water until well combined.
5. 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.
6. Add in the semi-sweet chocolate and white chocolate and fold them into the dough just until no flour streaks remain.
7. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.*

Raspberry Rose Sugar

1. 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.
2. Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
3. 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.
4. 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.
5. 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. 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!