There’s something enchanting about the first whiff of browned butter melting on the stove—it’s as if the aroma whispers secrets of indulgence and comfort. When I first experimented with the idea of combining rose water and rich chocolate, I had no idea I was about to stumble upon a cookie that would become a staple in my kitchen—Brown Butter Rose Chocolate Chip Cookies.
These delightful treats are the perfect fusion of flavors; the nuttiness of the brown butter beautifully contrasts with the floral notes of the rose water, creating a cookie that’s anything but ordinary. As the dark chocolate melts into gooey perfection, your taste buds will dance in delight.
Whether you’re hosting a gathering, winding down from a hectic day, or simply craving something special, these cookies effortlessly elevate any occasion. With just a few easy steps and a chilling time that allows for anticipation to build, you’ll create irresistible bites that leave your friends and family clamoring for more. Let’s dive into this delightful recipe together!
Why Love Brown Butter Rose Chocolate Chip Cookies?
Indulgence, like nothing you’ve tasted: Brown butter adds a rich, nutty flavor that transforms traditional chocolate chip cookies into something extraordinary.
Floral notes from rose water elevate your sweet treat with a unique twist.
Gooey chocolate chunks ensure every bite is decadent and satisfying.
Easy to make yet impressive for gatherings, they’ll wow friends and family alike.
Perfectly balanced flavors and textures make these cookies a must-try for any home baker craving something special.
Bake these now and prepare for compliments and requests for the recipe!
Brown Butter Rose Chocolate Chip Cookies Ingredients
Discover what makes these cookies so special!
For the Cookie Dough
- Unsalted butter – 3/4 cup (170g) adds a rich, nutty flavor through browning that enhances the cookie experience.
- All-purpose flour – 1 3/4 cup plus 2 tbsp (236 g) provides the perfect structure for soft, chewy cookies.
- Baking powder – 1 tsp helps the cookies rise for that delightful fluffy texture.
- Baking soda – 1/2 tsp enhances browning and complements the brown sugar’s flavor.
- Salt – 1/2 tsp balances sweetness and accentuates all the flavors beautifully.
- Dark brown sugar – 1/3 cup (76g), packed, lends a subtle caramel flavor that deepens the cookies’ richness.
- Granulated sugar – 1 cup (200 g) ensures the cookies are sweet and chewy.
- Egg (or applesauce) – 1 large egg or 1/4 cup applesauce contributes moisture and binding, perfect if you want a vegan option!
- Vanilla extract – 3/4 tsp adds a warm, inviting aroma that complements the chocolate perfectly.
- Rose water – 3/4 tsp infuses floral hints, making these cookies truly unique.
For the Chocolate
- Dark chocolate – 126 g creates gooey melty pockets of goodness that make each bite irresistible.
For the Topping
- Dried rose petals (optional) – 2–3 tbsp add a beautiful touch to your cookies, enhancing both flavor and presentation when sprinkled on top.
Now that you have your Brown Butter Rose Chocolate Chip Cookies ingredients ready, let’s bake something wonderful!
How to Make Brown Butter Rose Chocolate Chip Cookies
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Melt the Butter: In a saucepan over high heat, add 3/4 cup (170g) unsalted butter. Stir continuously until it melts and the milkfat turns brown, releasing a nutty aroma. Remove from heat and allow to cool.
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Mix Dry Ingredients: In a mixing bowl, whisk together 1 3/4 cup plus 2 tbsp (236 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set this mixture aside to develop flavors.
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Cream the Sugars: In a separate bowl, combine the cooled brown butter, 1/3 cup (76g) dark brown sugar, and 1 cup (200 g) granulated sugar. Use a hand mixer on high for about 3 minutes until the mixture is smooth and fluffy.
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Add Wet Ingredients: Beat in 1 egg (or 1/4 cup of applesauce), 3/4 tsp vanilla extract, and 3/4 tsp rose water. Mix on high for 1 full minute to blend perfectly.
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Combine Dry and Wet: Gradually add the dry ingredients to the creamed mixture, mixing on low speed until about half the flour is incorporated, creating a lovely dough.
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Fold in Chocolate: Gently stir in 126 g of dark chocolate, saving about 1/4 cup for topping. Mix on low speed until the flour disappears, ensuring a beautifully uniform dough.
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Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step helps develop flavor and improves the cookie’s texture.
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Prepare to Bake: Preheat your oven to 355°F/179°C. Line a baking sheet with parchment paper or a silicone mat while you form the cookies.
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Shape the Cookies: Scoop out 2 tablespoons of dough (about 36g each) and roll into 24 balls. Place them on the baking sheet 2 inches apart, topping each with a few additional chocolate chips for extra sweetness.
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Bake and Cool: Bake for 12-14 minutes until the edges are firm. Sprinkle with dried rose petals if using. Let the cookies cool completely on the sheet, allowing them to set beautifully.
Optional: Add sea salt on top for a delightful sweet-salty contrast.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Brown Butter Rose Chocolate Chip Cookies
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh.
Fridge: For extended freshness, you can also refrigerate the cookies in a sealed container for up to 1 week. Just be sure to let them come to room temperature before serving!
Freezer: Freeze unbaked cookie dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet to freeze individually, then transfer to a freezer bag.
Reheating: When ready to enjoy, bake frozen dough balls straight from the freezer, adding an extra minute or two to the baking time for perfectly warm Brown Butter Rose Chocolate Chip Cookies!
What to Serve with Brown Butter Rose Chocolate Chip Cookies?
Indulging in these delightful cookies creates a sensory experience that pairs beautifully with a variety of accompaniments.
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Fresh Berries: The tartness of strawberries or raspberries adds a refreshing contrast to the rich sweetness of the cookies. Their bright flavors will elevate your dessert experience.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside these cookies offers a deliciously cool balance that melts with the warm, gooey chocolate—pure bliss!
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Chai Latte: The warm spices and creaminess of a chai latte harmonize wonderfully with the floral notes of the rose water. It’s a comforting pair for a cozy afternoon treat.
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Mint Tea: Light and refreshing, mint tea cleanses the palate, allowing the buttery and chocolatey flavors to shine through with each bite of cookie.
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Lavender Lemonade: This fragrant drink adds a touch of floral sweetness that mirrors the rose water in the cookies, creating an enchanting combination for brunch or a tea party.
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Chocolate Dipping Sauce: Melted dark chocolate served on the side invites extra indulgence and allows you to dip your cookies for a luxurious treat.
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Coffee: A freshly brewed cup of coffee complements the cookies perfectly, enhancing the flavors of the brown butter and chocolate while providing a delightful contrast.
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Cheesecake: The creamy richness of cheesecake emulates the decadence of the cookies, making for a dessert platter that will impress any guest.
With such enticing pairings, your dessert spread will be as unforgettable as these Brown Butter Rose Chocolate Chip Cookies!
Make Ahead Options
These Brown Butter Rose Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough and chill it in the refrigerator for up to 24 hours. Simply follow the recipe up until the chilling step, covering the bowl tightly with plastic wrap to prevent drying out, ensuring the dough will stay fresh and flavorful. When you’re ready to bake, preheat your oven and roll the dough into balls, topping each with additional chocolate chips. Bake as directed, and enjoy cookies that taste just as delightful as if they were made fresh that same day!
Brown Butter Rose Chocolate Chip Cookies Variations
Feel free to put your own twist on these delightful cookies; the possibilities are as endless as your imagination!
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Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch that complements the gooey chocolate and floral notes.
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Dairy-Free: Substitute unsalted butter with vegan butter for a deliciously creamy yet dairy-free version that everyone will love.
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Bittersweet Chocolate: Use semi-sweet chocolate instead of dark for a sweeter cookie that still packs a chocolatey punch.
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Rose Water Substitution: If you can’t find rose water, use 1 tsp of almond extract for a nutty, aromatic twist that’s equally enchanting.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder for a unique contrast, balancing the sweet with a hint of heat that surprises the palate.
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Lavender Infusion: Swap out rose water for culinary lavender for a floral note that’s equally fragrant and lovely, creating a garden-inspired cookie.
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Citrus Zest: Incorporate the zest of one orange or lemon into the dough for a refreshing brightness that cuts through the richness of the chocolate and butter.
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Chili Chocolate: Mix in 1/2 tsp of cinnamon and a pinch of chili powder into the dry ingredients for a warm spice that elevates your cookie experience.
With these variations, you’re sure to find a combination that makes these cookies uniquely yours!
Expert Tips for Brown Butter Rose Chocolate Chip Cookies
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Brown the Butter Right: Ensure you cook the butter long enough for it to turn a deep amber color, enhancing the nutty flavor. Keep vigilant, as burnt butter is bitter.
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Chill the Dough: Don’t skip the chilling step! This isn’t just for patience; it allows the flavors to meld and prevents the cookies from spreading too much while baking.
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Measure Accurately: Use a kitchen scale for precise measurements, especially for flour and chocolate. Too much flour can make your cookies dense instead of soft and chewy.
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Use Quality Chocolate: Opt for high-quality dark chocolate; its richness pairs perfectly with the floral notes of rose water, creating an indulgent bite.
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Watch Baking Time: Every oven is different! Start checking your cookies at the 12-minute mark. They should have soft centers and slightly crispy edges for the perfect texture.
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Extras Optional: Don’t hesitate to experiment! Try adding nuts or different flavored extracts for your unique spin on these Brown Butter Rose Chocolate Chip Cookies.
Brown Butter Rose Chocolate Chip Cookies Recipe FAQs
What should I look for when selecting rose water?
Absolutely! When choosing rose water, look for high-quality, pure rose water that is free of artificial ingredients or additives. It should have a fresh and delicate floral aroma without any artificial sweeteners or preservatives. I recommend brands that specify “food grade” on the label for the best culinary experience.
How do I store leftover cookies?
Very! Store your Brown Butter Rose Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can also refrigerate them in a sealed container for up to 1 week. Just remember to let them come back to room temperature before enjoying!
Can I freeze the cookie dough?
Definitely! Freezing the cookie dough is a great option. Scoop out the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the balls individually for about 1-2 hours until they’re firm. Then, transfer them to a freezer-safe bag or container and label with the date. They’ll keep well for up to 3 months. When you’re ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
What if my cookies spread too much when baking?
If you notice your cookies spreading too much, it might be because the dough wasn’t chilled long enough or you added too much flour. Always remember to chill the dough for at least an hour, as this helps prevent excessive spreading. Additionally, consider measuring your flour properly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
Are these cookies suitable for those with allergies?
It depends! The Brown Butter Rose Chocolate Chip Cookies contain common allergens such as butter and eggs. For a vegan option, you may substitute the egg with 1/4 cup of applesauce, as stated in the ingredients. Be sure to check for any specific allergies you or your guests may have, particularly regarding chocolate or gluten if using all-purpose flour.
How can I enhance the flavor of these cookies?
The more the merrier! You can enhance the flavor by adding a sprinkle of sea salt on top right before baking for a sweet-salty contrast that complements the floral notes of the rose water beautifully. You might also try mixing in chopped nuts, like hazelnuts or pistachios, to add texture and a nutty flavor that complements the brown butter charm.
Brown Butter Rose Chocolate Chip Cookies That Will Wow You
Ingredients
Equipment
Method
- In a saucepan over high heat, add 3/4 cup (170g) unsalted butter. Stir continuously until it melts and the milkfat turns brown, releasing a nutty aroma. Remove from heat and allow to cool.
- In a mixing bowl, whisk together 1 3/4 cup plus 2 tbsp (236 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set this mixture aside.
- In a separate bowl, combine the cooled brown butter, 1/3 cup dark brown sugar, and 1 cup granulated sugar. Use a hand mixer on high for about 3 minutes until smooth and fluffy.
- Beat in 1 egg (or 1/4 cup of applesauce), 3/4 tsp vanilla extract, and 3/4 tsp rose water. Mix on high for 1 minute.
- Gradually add dry ingredients to the creamed mixture, mixing on low until half the flour is incorporated.
- Gently stir in 126 g of dark chocolate, saving about 1/4 cup for topping. Mix on low until flour disappears.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat your oven to 355°F/179°C. Line a baking sheet with parchment paper.
- Scoop out 2 tablespoons of dough (about 36g each) and roll into 24 balls, placing them on the baking sheet 2 inches apart.
- Bake for 12-14 minutes until the edges are firm. If using, sprinkle with dried rose petals.
- Let the cookies cool completely on the sheet.