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One of my favorite pairings is dark chocolate and rose water. The floral rose water always brings out the best in dark chocolate and covers the bitterness beautifully! This holiday season I mashed it together to make a delicious brown butter rose chocolate chip cookie. If rose isn’t your jam you can easily substitute it with additional vanilla and get an equally delicious brown butter chocolate chip cookie!
Browning butter is super easy, it just sounds fancy. All you need to do is cook your butter in a saucepan (make sure to use a larger pan that you think because the butter will foam up) until the milk fat separates from the butter, and then caramelizes. You’ll know when you see little white specks in the butter and then eventually it’ll turn brown. Remove it from the heat the moment you start seeing brown specks and it gets a nutty aroma. I set mine to cool for about 30 minute.
The key to a good chocolate chip cookie is to use good quality chocolate. I highly recommend Valhrona 73% chocolate. You can usually find bricks of it at Whole Foods near the cheese section. If you can’t find that Guittard and Ghirardelli are close seconds! For the big pools of chocolate on top, I like to roll out my cookie dough and then top them with extra pieces of chocolate.
If you like your cookies on the softer side, bake them for 12 minutes, if you like them crunchier bake them for 15 minutes. These Brown Butter Rose Chocolate Chip Cookies are super aromatic and lovely and they’d be a great additional to your holiday dessert table!
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Brown Butter Rose Chocolate Chip Cookies
- Total Time: 29 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Floral dark chocolate and rose chocolate chip cookies made with brown butter that are soft and chewy! Makes 24 cookies
Ingredients
- 3/4 cup (170g) unsalted butter
- 1 3/4 cup plus 2 tbsp (236 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (76g) dark brown sugar, packed
- 1 cup (200 g) granulated sugar
- 1 egg ( or 1/4 cup applesauce)
- 3/4 tsp vanilla extract
- 3/4 tsp rose water
- 126 g dark chocolate (I used Valrhona 73%)
- 2–3 tbsp dried rose petals (optional)
Instructions
- Add 3/4 cup (170g) unsalted butter to a saucepan over high heat. Melt the butter down and cook while stirring continuously until the white milkfat starts to caramelize and turn brown. You’ll see little brown bits in the butter when it’s done. Remove from heat and set aside to cool.
- In a mixing bowl, add 1 3/4 cup plus 2 tbsp (236 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk well and set aside.
- In a separate mixing bowl, add cooled brown butter, 1/3 cup (76g) dark brown sugar and 1 cup (200 g) granulated sugar. Mix with a hand mixer to stand mixer on high for 3 minutes. Add 1 egg ( 1/4 cup of applesauce if you’re doing it eggless), 3/4 tsp vanilla extract and 3/4 tsp rose water. Mix on high for 1 minute. Add in your dry ingredients and mix on low speed until half the flour has been incorporated. Add in the 126 g dark chocolate, leaving about 1/4 cup behind to place on top of the cookies later on. Continue mixing on low speed until all the flour has been incorporated. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
- Pre-heat oven to 355°F/179°C and line a baking sheet with parchment paper or a silicone mat.
- Roll 2 tablespoon size scoops of dough (36g each) into 24 balls. Place on the parchment-lined baking sheet 2 inches apart. Top each dough ball with additional chocolate chips. Bake for 12-14 minutes. Sprinkle with dried rose petals. Let the cookies cool on the cookie sheet until completely cool.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Cuisine: American
