Candied Rose Petal And Chocolate Cookies
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
12 tbsps
Unsalted Butter (1 1/2 sticks)1 cup
Sugar1 cup
Light Brown Sugar1 large
Egg1
Egg Yolk2 tbsps
Heavy Cream2.25 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
SaltDirections:
1
Preheat the oven to 350°F
2
Line a cookie sheet with parchment paper
3
In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power
4
Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk
5
Add the heavy cream and rose spread
6
Stir until just combined and set aside
7
Do not overmix
8
In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture
9
Gently add the chocolate, mixing it well
10
Freeze the dough just until cold and firm, about 5 minutes
11
Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet
12
Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown
13
Transfer the cookies to a rack to cool
14
Preheat the oven to 350°F
15
Line a cookie sheet with parchment paper
16
In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power
17
Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk
18
Add the heavy cream and rose spread
19
Stir until just combined and set aside
20
Do not overmix
21
In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture
22
Gently add the chocolate, mixing it well
23
Freeze the dough just until cold and firm, about 5 minutes
24
Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet
25
Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown
26
Transfer the cookies to a rack to cool