If I were a better food blogger, I’d buy a big bouquet of plump pink roses and some bright pink glitter. I’d put these cookies on a turquoise napkin, arrange them just so, drop crisp rose petals around them like a courtship in a romantic comedy, and then festoon them with glitter.
But I must admit… Even though I think of these fanciful displays of food photography for you, my dear readers (whoever you might be–hello out there, internet world), the actual act of tossing rose petals around cookies just makes me giggle. I mean, I sure pin lots of pretty food styling pictures to Pinterest and admit to drooling over Martha’s magazine spreads, but when it comes down to it I really can’t bring myself to take a picture of my baking that isn’t the honest-to-goodness way I actually ate it. (Except for the fact that most of the time the plate’s sitting on a chair in my living room. Natural light, people. It’s my one vice.)
So that’s why you’re getting pictures of these insane milk chocolate chip rose water cookies in snowflake gift bags, which are very much not pink at all. Because that’s honest-to-goodness how I packaged them for thank you gifts.
They might not be covered in rose petals and pink glitter, but these cookies are still pretty out of this world.
They’re kind of weird. I’m going to tell you that straight off. Let’s call them quirky. I was inspired by the most amazing chocolate I have ever had in my life: Rococo Bee Bar in milk chocolate + rose. Beyond the stunning packaging, this chocolate is unspeakably good. As in, you can’t form words after you taste it because there simply are no words to describe its awesomeness.
My stash is running low–one bar left, be still my heart–and so I decided I needed a replacement until I can get back to Pittsburgh to get some more. These are the perfect solution. The dough is infused with just enough rose water to scent them with a soft, floral essence; milk chocolate chips melt together with the rose. The flavor is intense, so keeping the cookies small is key.
If you want some quirkiness in your life… if you need just a little weirdness… if you feel like experimenting in the kitchen… make yourself some rose-flavored chocolate chip cookies. And hey, if you want to strew them with rose petals before you eat them, no judgment, just admiration, here.
Milk Chocolate Chip Rose Water Cookies
Makes about 3 dozen cookies
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoons salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup white sugar
1/2 cup light brown sugar
2 large eggs
1 generous teaspoon vanilla extract
1 tsp rose water (or less, to your taste)
11.5 ounces milk chocolate Ghirardelli chocolate chips
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Whisk together the flour, the soda, and salt in a separate bowl.
In a large bowl, mix together the butter and sugars until mixture is light and pale yellow. Mix in the eggs one at a time until thoroughly blended. Mix in the vanilla and rose water, then stir in the flour just until it is blended. Stir in the chocolate chips and mix until evenly distributed throughout the dough.
Use a cookie scoop to make 2-inch diameter dough balls. Place about 2 inches apart on prepared baking sheets. Bake in the center of the oven until the cookies are just golden, about 12-14 minutes. (Cookies will stay rounded like balls and remain just a smidge gooey in the middle. If you don’t like that, smush them down before baking.) Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies, then transfer to wire rack.