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RECIPES

Dark Chocolate and Rose Chunk Cookie

By Cady Watts
INGREDIENTS
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
4 ounces of dark chocolate chips
4 ounces chopped bittersweet baking chocolate
1 stick (8 tablespoons) unsalted butter
1 tbsp rosewater
1 cups sugar
2 large eggs - room temp
¾ cup of shelled pistachios chopped
dried rose petals for garnish
finely chopped pistachio for garnish
How to make the Dark Chocolate & Rose Cookie
  • Preheat oven to 350 degrees. Chop up the bittersweet baking chocolate and butter into chunky pieces and melt in a heat safe bowl held over a simmering pot of water (or melt using a microwave, do this in slow increments and check regularly to stir).
  • When the chocolate and butter mixture is fully melted, mix together with eggs, rosewater, and sugar in a large sized bowl. Then, in a separate bowl mix the flour, cocoa powder, baking soda, and salt.
  • Add the flour mixture slowly, and in increments, into the chocolate mixture. Then fold in chocolate chips and pistachios.
  • Scoop cookies into balls and lay out on a baking sheet. The dough refrigerated overnight but the pistachios will be slightly less crunchy if you choose to refrigerate the dough.
  • Bake the cookies for 10-15 minutes until the tops are crinkly. Remove from oven and place on a wire rack to cool.
  • While cooling garnish with pistachio and rose petals.

A Note From the Chef


These delicious treats are perfect for the holiday season, with their rich chocolate flavor and delicate rose essence. The combination of chocolate, pistachio, and rose is truly heavenly, and I guarantee that these cookies will be a hit with everyone who tries them. Whether you're looking to bake up a batch for a holiday party or just want a special treat for yourself, these cookies are sure to satisfy.

I spent a few weeks working on the ins and outs of making a cookie that equally balanced all of it’s components, the first step in my process was to consider the flavors and aromas of roses and how to best incorporate it into a chocolate cookie. My favorite option was to infuse the dough with rose water, which can be found at most grocery stores, specialty stores, or online.

Next, the type of chocolate to be used in the recipe had to be decided upon. A dark chocolate with a high cocoa content will provide a rich, decadent flavor, while a milk chocolate will add a more subtle sweetness. I ultimately decided on dark chocolate chips, but this is an aspect of the cookie that is flexible and can be changed depending on your taste in chocolate.

The cookies when finished and decorated turned out beautifully, with a soft and chewy texture, a delicate hint of rose flavor, and pops of bright green and pink from pistachio and rose petals. The chocolate chips added a richness and depth to the overall flavor, making for a truly unique and indulgent treat.


About Cady Watts


Cady is a recipe developer, food stylist, gardener, farmer, among many other things. She grew up in kitchens and loves to be in them and in the gardens that fuel them with produce. Catch her cooking and dreaming in the kitchen or among her tomato plants. See what she has cooking up next @shallweshallot

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