These rose chocolate chip cookies have soft, chewy centers, lightly crispy edges, and a wonderful floral aroma. They are loaded with cute mini chocolate roses and semisweet chocolate chips for the ultimate rosy treat.
If you’re into botanical cookies, here are some more recipes you’ll love: lavender shortbread, cherry blossom cookies, lilac cookies, and cornflower cookies.
Chewy rose chocolate chip cookies
These rose chocolate chip cookies are just amazing. A simple cookie dough is flavored with rose extract, loaded with creamy chocolate rose and semisweet chocolate chips, and baked to chewy perfection.
Every bite is irresistible. The cookies have super soft, chewy centers and perfectly golden-brown edges that have just the right amount of crispiness.
I’m really so excited to share this recipe with you today! I’ve spent the last few months coming up with all kinds of rose-flavored treats, from sandwich cookies to cake to cupcakes, lemonade, and truffles. And these cookies are probably my favorite!
Taking inspiration from my lavender chocolate chip cookies and floral 4th of July cookies, the recipe starts with rose-shaped and rose-flavored chocolate chips. Creating the chocolate chips is optional. I just think they are the cutest!
The rest of the recipe requires only 30 minutes of prep and is so simple that you’ll bite into these cookies in no time. You don’t even need to chill the dough!
Ingredients
- 1 1/4 cups all-purpose flour – It’s important to measure your flour correctly. Small differences can make a big difference in cookies, and too little/too much flour can throw your cookies way off. I recommend using a food scale or the spoon and level method.
- 1/2 teaspoon baking soda – helps the cookies stay softer and chewier for longer.
- 1/4 teaspoon baking powder – ensures the cookies spread. I like using a combination of baking soda and baking powder for the best texture.
- 1/2 cup salted butter, softened – Make sure your butter is at room temperature. Otherwise, it won’t mix properly with the sugar. Unsalted butter with a pinch of salt is fine too.
- 1/2 cup granulated sugar – adds sweetness and moisture.
- 1/2 cup light brown sugar, packed – imparts a rich, caramel-y flavor.
- 1 large egg – adds moisture and helps to bind the ingredients together.
- 1 teaspoon rose extract – infuses the cookies with delicious rose flavor. The rose extract from Angel Bake is my favorite because it is very potent and has an authentic rose flavor. Feel free to adjust the amount. For a light touch of rose, add only 1/2 teaspoon. For a strong floral aroma, go up to 2 teaspoons.
- 1 cup semisweet chocolate chips – Milk chocolate or dark chocolate chips (or chunks) would also work here. White chocolate chips are fun, too.
- rose chocolate chips (optional) – These mini chocolate roses look adorable in the cookies. You can make them from scratch with white chocolate, pink food coloring, and rose extract.
Instructions
1. Prepare for baking
Preheat your oven to 350°F. Line cookie sheets with parchment paper. Line a small baking sheet with parchment. We need this sheet to freeze the cookies after baking (more on this later). Set aside.
2. Combine dry ingredients
Whisk together the flour, baking soda, and baking powder in a medium bowl. Set aside.
3. Cream butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer (medium speed) until light and fluffy, about 2 to 3 minutes.
Cream well: When beating the butter and sugars, mix until the mixture is fluffy in texture and significantly lighter in color. This should take 2 to 3 minutes.
4. Incorporate egg and rose extract
Mix in the egg and rose extract. Scrape down the sides of the bowl.
5. Add dry ingredients
Mix in the flour mixture until just combined. Be careful not to overmix the cookie dough.
Don’t overmix: When combing the dry ingredients and wet ingredients, be careful not to overmix the dough. Doing so can cause the gluten to overdevelop, resulting in tough, dense cookies.
6. Fold in chocolate chips
Add the chocolate chips and stir until they are evenly distributed throughout the dough.
7. Form cookies
Using a small cookie scoop (2 tablespoons size), drop dough balls onto the prepared baking sheets. Space the dough balls 2 inches apart.
8. Bake
Bake the cookies for 8 to 10 minutes. Take the cookies out when they are just starting to turn brown.
Don’t overbake: Take the cookies out of the oven just as the edges start to turn golden. The cookies will appear a little puffy when you remove them from the oven but will fall as they cool.
9. Add chocolate roses
While the cookies are still on the baking sheet, press a few chocolate roses into the top of each cookie. The cookies need to be hot and soft when you add the flowers. Work quickly and please be careful not to burn yourself.
10. Freeze cookies
Once you have added the chocolate roses, use a spatula to transfer the cookies immediately to the small cookie sheet and place them into the freezer. Freezing cools the cookies quickly and protects the flowers from melting. Freeze the cookies for 5 minutes, then transfer them to a cooling rack to continue cooling.
11. Serve
The cookies are ready for eating and storage once the chocolate roses have set. Enjoy!
Storage tips
- Store: Allow the cookies to cool completely, then seal them in an airtight container. You can store them on the counter for 4 days or in the fridge for up to 1 week.
- Freeze baked cookies: Once the cookies have cooled, place them in a freezer bag or airtight container. Freeze the cookies for up to 3 months. Let the cookies thaw at room temperature before enjoying.
- Freeze cookie dough: Shape the dough into balls and place them on a lined cookie sheet. Freeze the dough balls for 1 to 2 hours before transferring them into a freezer bag. Freeze them for up to 3 months. When you’re ready to bake, thaw and bake the cookies as indicated.
More easy cookie recipes
- Ruby Chocolate Chip Cookies
- Frosted Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Condensed Milk Cookies
- Match Chocolate Chip Cookies
- Chocolate Chip Snickerdoodles
Rose Chocolate Chip Cookie Recipe
These rose chocolate chip cookies have soft, chewy centers, lightly crispy edges, and a wonderful floral aroma. They are loaded with cute mini chocolate roses and semisweet chocolate chips for the ultimate rosy treat.
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)
Instructions
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line cookie sheets with parchment paper. Line a small baking sheet with parchment. We need this sheet to freeze the cookies after baking (more on this later). Set aside.
- Combine dry ingredients. Whisk together the flour, baking soda, and baking powder in a medium bowl. Set aside.
- Cream butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer (medium speed) until light and fluffy, about 2 minutes.
- Incorporate egg and rose extract. Mix in the egg and rose extract. Scrape down the sides of the bowl.
- Add dry ingredients. Mix in the flour mixture until just combined. Be careful not to overmix the cookie dough.
- Fold in chocolate chips. Add the chocolate chips and stir until they are evenly distributed throughout the dough.
- Drop cookies. Using a small cookie scoop (2 tablespoons size), drop dough balls onto the prepared baking sheets. Space the dough balls 2 inches / 5 cm apart.
- Bake. Bake the cookies for 8 to 10 minutes. Take the cookies out when they are just starting to turn brown.
- Add chocolate roses. While the cookies are still on the baking sheet, press a few chocolate roses into the top of each cookie. The cookies need to be hot and soft when you add the flowers. Work quickly and please be careful not to burn yourself.
- Freeze cookies. Once you have added the chocolate roses, use a spatula to transfer the cookies immediately to the small cookie sheet and place them into the freezer. Freezing cools the cookies quickly and protects the flowers from melting. Freeze the cookies for 5 minutes, then transfer them to a cooling rack to continue cooling.
- Serve. The cookies are ready for eating and storage once the chocolate roses have set. Enjoy!
Notes
Cream well: When beating the butter and sugars, mix until the mixture is fluffy in texture and significantly lighter in color. This should take 2 to 3 minutes.
Don’t overmix: When combing the dry ingredients and wet ingredients, be careful not to overmix the dough. Doing so can cause the gluten to overdevelop, resulting in tough, dense cookies.
Don’t overbake: Take the cookies out of the oven just as the edges start to turn golden. The cookies will appear a little puffy when you remove them from the oven but will fall as they cool.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 67mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 1g
