Step 1

to a saucepan over high heat. Melt the butter down and cook while stirring continuously until the white milkfat starts to caramelize and turn brown. You’ll see little brown bits in the butter when it’s done. Remove from heat and set aside to cool.

Step 2

In a mixing bowl, add 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. Whisk well and set aside.

Step 3

In a separate mixing bowl, add cooled brown butter, 1/3 cup (76g) dark brown sugar and 1 cup (200 g) granulated sugar. Mix with a hand mixer to stand mixer on high for 3 minutes. Add 1 egg ( 1/4 cup of applesauce if you’re doing it eggless), 3/4 tsp vanilla extract and 3/4 tsp rose water. Mix on high for 1 minute. Add in your dry ingredients and mix on low speed until half the flour has been incorporated. Add in the 126 g dark chocolate, leaving about 1/4 cup behind to place on top of the cookies later on. Continue mixing on low speed until all the flour has been incorporated. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.

Step 4

Pre-heat oven to 355°F/179°C and line a baking sheet with parchment paper or a silicone mat.

Step 5

Roll 2 tablespoon size scoops of dough (36g each) into 24 balls. Place on the parchment-lined baking sheet 2 inches apart. Top each dough ball with additional chocolate chips. Bake for 12-14 minutes. Sprinkle with dried rose petals. Let the cookies cool on the cookie sheet until completely cool.