Rose lovers unite, warm that oven, and bake a double batch of these beautiful, whole-grain Rose Chocolate Chunk Cookies.
Are You Here for the Food? Let’s Talk Rose Chocolate Chunk Cookies
One of my favorite coffee shops serves a rose latte with a sprinkling of strawberry sugar. What I love about it is it doesn’t hold back. Bakers, baristas, and cocktail makers often hold back when it comes to floral flavors, but I want the full Grandma’s-perfume-in-a-good-way experience, which is why I was drawn to this recipe.
Gooey, tender, salty, and chocolaty with a floral current, these Rose Chocolate Chunk Cookies are worth a double batch. I adapted these ever so slightly from Thalio Ho’s beautiful book, Wild Sweetness simply to include whole grains.
Cookbook Club: Wild Sweetness by Thalia Ho
I’ve long been a fan of Thalia Ho’s blog, Butter & Brioche, so I was pleasantly surprised to discover her cookbook at my local library (shoutout to Pittsburgh’s Carnegie Library system!). Thalia’s work is always recognizable. Her photos are ambient, ephemeral, romantic, minimal yet detailed, and rich. Her photos feel like an invitation to another time and place, and her book does that and then some. It feels like a journey.
The recipes are so uniquely divided into sections like Evergreen, Flora, Bramble, Orchard, Woodland, and Smoke. You’ll find these Rose Chocolate Chunk Cookies, fittingly, in the Flora section. This is the first recipe I’ve tried, but I’m hoping to adventure my way through more of Thalia’s culinary landscapes.
Are You Here to Connect? Let’s Talk Love & Cookies
A cookie table is a Pittsburgh wedding tradition. Family and friends bake, bake, bake, and bake some more to create elaborate cookie buffets that sprawl with confections. I made these Rose Chocolate Chunk cookies for Bernard and Matt. These were my contribution to a day that filled many eyes with happy, inspired tears. “You are the color to my gray” is the line that I’ll keep from that day.
Bernard surprised me by asking me to be his witness as he and Matt signed their wedding certificate. He said he needed “soul sister” energy, which pulled on all my heartstrings. I was touched, to say the least. Bernard is a bright light, a creative soul who leaves traces of magic wherever he goes. I was humbled and honored to play a part in their day, to be a pen-and-ink part of their story, and I look forward to connecting with them as a married pair.
Just as Bernard and Matt put a lot of intention into starting this chapter together, I baked these Rose Chocolate Chunk cookies with intention. Bernard and I met when I was the co-founder of a conference called The Wild Rose Collective. There’s so much beauty to roses. They’re delicate yet they can defend themselves. Just add salt and dark chocolate, and the symbolism comes together deliciously.
Perhaps there is a wild rose in your life with a sweet tooth. Bake these cookies for them.
You Might Also Like: Rose-Colored Roasted Beet & Rose Water Granola
We’ve grown up and made healthier choices. We’ve parted with Lucky Charms and largely, the cereal aisle, but does that mean our breakfast can’t leave our milk colorful? Isn’t that last sip of flavor-infused milk the reason to eat cereal in the first place? If you answer yes, you’ll love this recipe from my book, The Gluten-Free Grains Cookbook.
Or, Are You Here for the Dogs?
I hope you’re leaping into sunnier times like a happy Julep, who loves a good seasonal roll in the grass.
Whole Grain Rose Chocolate Chunk Cookies with Sea Salt
- 140 g whole-wheat flour
- 140 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 150 g (1 1/4 sticks + 1 teaspoon) unsalted butter, chopped
- 170 g light brown sugar
- 100 g coconut sugar
- 1 large egg
- 1 tablespoon rosewater, or less, to taste and strength
- 2 teaspoons vanilla extract
- 170 g coarsely chopped dark chocolate
- 70 g chopped toasted walnuts
To Garnish (Optional)
- Flaky sea salt
- Dried rose petals
- Whisk together the flour, baking powder, baking soda, and salt.
- Put the butter into a medium-sized saucepan set over medium-low heat. Heat, stirring often, until melted.
- Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla.
- Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
- Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350F (180C). Line two baking sheets with parchment paper.
- Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet.
- Sprinkle with a little flaky sea salt and crushed dried rose petals.
To Freeze & Bake Later:
- You can set leftover dough balls aside to be baked off later, or, store them in an airtight container and freeze them for up to 2 months. Allow the dough to stand at room temperature for about 15 minutes before baking from frozen.
- Bake for 10 to 12 minutes, rotating the sheets between the upper and lower third of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.