Rose is one of my favorite florals in the kitchen, and dark chocolate is where I love it most. Rose water goes in with the vanilla, and walnuts and both dark and milk chocolate are folded through. The butter is melted rather than creamed, the dough chilled and scooped, and a good sprinkle of sea salt goes over the top. They come out crisp at the edges and soft in the middle. I bake a few at a time and keep the rest in the freezer, for when I want something sweet.
Baker’s Notes
• Reach for the best chocolate you can find here. I use Valrhona fèves, the large ovals pastry chefs bake with, and they melt into big pools of chocolate. A good bar chopped into large pieces is beautiful too. Both dark and milk go in, and I love them together.
• The dough is chilled and then frozen before it bakes, which keeps the cookies round and the middles soft. Give them plenty of room on the sheet, since they spread as they bake.
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Rose Walnut Chocolate Chip Cookies
Description
Adapted From Lucie Franc De Ferriere
Makes 16–18 cookies
Ingredients
226 g (2 sticks) unsalted butter
200 g granulated sugar
300 g light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon rose water
300 g all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
210 g dark chocolate, I love Valrhona 70% fèves
70 g milk chocolate fèves
70 g walnuts, coarsely chopped
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Remove from the heat and let cool slightly.
- Sift the flour and baking soda into a medium bowl and add the salt.
- In a stand mixer fitted with the paddle, mix both sugars on low speed for about 30 seconds. Add the melted butter and beat on medium-low speed until silky and sticky, about 30 seconds. Add the eggs one at a time on medium speed, scraping down the bottom and sides of the bowl as you go. Add the vanilla and rose water and beat until pale and fluffy, about 3 minutes.
- Add the flour mixture in three batches on low speed, scraping the bowl before each addition, and mix just until there are no streaks. Do not overmix or the cookies will be tough. Add both chocolates and the walnuts and mix until just incorporated.
- Press a piece of plastic wrap directly onto the surface of the dough and refrigerate for 1 hour.
- Line a flat-bottomed pan or container that fits in your freezer with parchment paper. Scoop the dough into large dough balls, about 100 g each, and set them in a single layer on the pan. Wrap the pan in plastic and freeze for 30 minutes to 1 hour before baking. Once the balls are frozen they can be moved to a zip-top bag and kept in the freezer for up to 1 month, then baked straight from frozen.
- When ready to bake, set a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
- Arrange 3 balls of frozen dough on the sheet, leaving plenty of room for spreading. Bake for 8 minutes, then rotate the pan and bake until the cookies are crunchy around the edges and still soft in the middle, about 8 minutes more.
- Let the cookies cool on the baking sheet on a wire rack for about 15 minutes, then transfer them to the rack with a metal spatula. They keep in an airtight container at room temperature for up to 3 days, or well wrapped in the freezer for up to 2 months.
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