Introduction

These rose chocolate chip cookies combine the classic comfort of chocolate chip cookies with a delicate floral twist. Infused with rose extract and topped with chocolate roses, they offer a unique and elegant treat perfect for any occasion.

Rose Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1 1/4 cups / 150 g / 5.3 oz all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened
1/2 cup / 100 g / 3.5 oz granulated sugar
1/2 cup / 100 g / 3.5 oz light brown sugar, packed
1 large egg
1 tsp rose extract
1 cup / 200 g / 7 oz semisweet chocolate chips
Rose chocolate chips (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (180°C / gas mark 4). Line cookie sheets with parchment paper. Also line a small baking sheet with parchment paper to use later for freezing the cookies. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Step 4: Mix in the egg and rose extract. Scrape down the sides of the bowl to ensure everything is well combined.
Step 5: Add the flour mixture and mix until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in the semisweet chocolate chips evenly throughout the dough.
Step 7: Using a small cookie scoop (about 2 tablespoons), drop dough balls onto the prepared baking sheets. Space them about 2 inches (5 cm) apart.
Step 8: Bake the cookies for 8 to 10 minutes, until they are just starting to turn brown around the edges.
Step 9: While the cookies are still hot and soft on the baking sheet, press a few rose chocolate chips into the top of each cookie. Work quickly and be careful not to burn yourself.
Step 10: Immediately transfer the cookies using a spatula to the small lined baking sheet and place them in the freezer. Freeze for 5 minutes to cool the cookies quickly and set the chocolate roses without melting.
Step 11: Transfer the cookies to a cooling rack to finish cooling. They are ready to serve once the chocolate roses have set. Enjoy!

Tips & Variations

For a stronger rose flavor, add a little more rose extract, but be careful as it can quickly become overpowering.
Substitute the semisweet chocolate chips with white chocolate chips for a different taste that complements the rose.
If rose chocolate chips aren’t available, use regular chocolate chips or edible rose petals as a decorative alternative.
Chill the dough for 30 minutes before baking to enhance the cookie texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, allow frozen cookies to come to room temperature or warm briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose water instead of rose extract?

Rose water is less concentrated than rose extract, so you can use it as a substitute but increase the amount slightly. Start with 1 1/2 teaspoons and adjust to taste.

Why do I need to freeze the cookies after baking?

Freezing the cookies quickly cools them and sets the chocolate roses on top without melting, preserving their shape and adding a pretty finishing touch.

Rose Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Rose Chocolate Chip Cookie Recipe is a delightful twist on classic chocolate chip cookies, infused with fragrant rose extract and topped with decorative rose-shaped chocolate chips. The cookies are soft and fragrant with a delicate floral note, complemented by the rich, melty chocolate. Perfect for special occasions or a fancy treat, these cookies are baked until lightly golden and then flash-frozen to preserve the beautiful rose chocolate decorations.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Dry Ingredients

1 1/4 cups / 150 g / 5.3 oz all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder

Wet Ingredients

1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened
1/2 cup / 100 g / 3.5 oz granulated sugar
1/2 cup / 100 g / 3.5 oz light brown sugar, packed
1 large egg
1 tsp rose extract

Add-ins

1 cup / 200 g / 7 oz semisweet chocolate chips
Rose-shaped chocolate chips (optional, for topping)

Instructions

Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4). Line cookie sheets with parchment paper. Also line a small baking sheet with parchment paper to use later for freezing the cookies immediately after baking. Set all prepared sheets aside.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set this mixture aside.
Cream butter and sugars: Using an electric mixer at medium speed, beat the softened salted butter with the light brown sugar and granulated sugar in a large mixing bowl. Continue beating until the mixture is light, fluffy, and well combined, about 2 minutes.
Incorporate egg and rose extract: Add the large egg and rose extract to the creamed butter and sugars. Mix thoroughly, then scrape down the sides of the bowl to ensure even mixing.
Add dry ingredients: Gradually mix in the flour mixture until just combined. Be careful to avoid overmixing to keep the cookie dough tender and soft.
Fold in chocolate chips: Stir in the semisweet chocolate chips gently but thoroughly so that they are evenly distributed throughout the dough.
Drop cookies: Using a small cookie scoop or spoon (about 2 tablespoons size), drop dough balls onto the prepared parchment-lined cookie sheets. Space each dough ball approximately 2 inches (5 cm) apart to allow spreading during baking.
Bake: Place the cookie sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn light brown but the centers remain soft.
Add chocolate roses: Immediately after removing from the oven, while the cookies are still hot and soft on the baking sheet, gently press a few rose-shaped chocolate chips into the top of each cookie. Work quickly and carefully to avoid burns.
Freeze cookies: Using a spatula, transfer the decorated cookies onto the small prepared baking sheet and place them into the freezer for about 5 minutes. This quick freeze helps the chocolate roses set firmly and prevents melting.
Serve: Once the chocolate roses have set and the cookies have cooled on a rack, they are ready to enjoy or store. These cookies offer a fragrant, floral twist on a beloved classic, perfect for sharing or gifting.

Notes

Do not overmix the dough once the flour is added to ensure a tender texture.
Using rose extract is essential for the distinctive flavor; avoid substituting with rose water as it may affect the moisture.
If you cannot find rose-shaped chocolate chips, regular chocolate chips can be used just as well but without the decorative effect.
Freezing the cookies immediately after baking is key to preserving the decorative chocolate roses and maintaining cookie softness.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: rose chocolate chip cookies, floral cookies, chocolate chip cookies with rose, easy cookie recipe, baking cookies with rose extract