Rose 🌹 flavored Chocolate Chip Cookies! (Eggless) - Desi version

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Try this desi version of Rose Flavored Chocolate Chip cookies when you crave for cookies next time. Trust me you will love it! I love having it warm with plain Vanilla Ice-cream. I am not going to write more on this recipe since I just want you to try it and taste it your self :)




Yield - 20 cookies

Ingredients:
  • 1 1/2 sticks (170 grams) salted butter, softened
  • 113 grams (1/2 cup) cane sugar
  • 113 grams (1/2 cup) dark brown sugar
  • 1 teaspoon Rose Essence or 2 tablespoons Rosewater
  • 1/4 cup milk
  • 1/8 tsp Cardamon powder
  • 255 grams (2 cups) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 142 grams (3/4 cup) semi-sweet chocolate chips
  • 113 grams (1/2 cup) walnuts or Cashews, chopped (optional)
  • 2 tbsp dried edible rose petals for decoration

Instructions/Method:

  1. Line 1 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and rose essence/ rose water extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 4 minutes, set a timer. The butter will be fluffy.
  3. Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and walnuts or cashews and mix on low until combined.
  4. Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet.
  5. Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap) for up to 7 days.
  6. Bake for 13 to 15 minutes or until lightly browned on the bottom. You can bake it for up to 20 minutes but no more than that. I like my cookies chewy and gooey on the inside. Also, please note that even after you remove the cookies from the oven it will set and continue to bake on the pan. So try not over bake the cookies because that is the worst!
  7. Allow the cookies rest for 5 minutes and top it with crushed dried rose petals and enjoy these insanely delicious cookies!
  8. Store in an airtight container for up to 7 days.
Notes:
- Replace Rose essence or Rose Water with Vanilla essence to make just regular chocolate chip cookies.
- Gluten-Free –> Replace the all-purpose flour with 269 grams (1 3/4 cups) gluten-free flour blend.



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