makes sixteen to twenty cookies\u00a0<\/em><\/p>\n2 \u00bc cups (280 g) all-purpose flour<\/p>\n
1 teaspoon baking powder<\/p>\n
\u00bd teaspoon baking soda<\/p>\n
\u00bd teaspoon salt<\/p>\n
2\/3 cup (1 \u00bc sticks + 1 teaspoon; 150 g) unsalted butter, chopped<\/em><\/p>\n\u00be cup + 1 teaspoon (170 g) light brown sugar<\/p>\n
\u00bd cup (100 g) granulated sugar<\/p>\n
1 large egg<\/p>\n
1 tablespoon rosewater (or less, to taste and strength<\/em>)<\/p>\n2 teaspoons of vanilla extract<\/p>\n
1 cup (170 g) coarsely chopped dark chocolate<\/p>\n
\u00bd cup (70 g) chopped walnuts<\/p>\n
Fleur de sel,\u00a0for finishing\u00a0<\/em><\/p>\nRose petals,\u00a0optional<\/em><\/p>\nWhisk together the flour, baking powder, baking soda, and salt.<\/p>\n
Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.<\/p>\n
Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350F (180C). Line two baking sheets with parchment paper.<\/p>\n
Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you\u2019re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel.\u00a0You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.<\/em><\/p>\nBake for 10 to 12 minutes, rotating the sheets between the upper and lower third of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
Rose Walnut Chocolate Chip Cookies\u00a0 from my cookbook, Wild Sweetness (\u00a9 2021 Harper Design) makes sixteen to twenty cookies\u00a0 2 \u00bc cups (280 g) all-purpose flour 1 teaspoon baking powder \u00bd teaspoon baking soda \u00bd teaspoon salt 2\/3 cup (1 \u00bc sticks + 1 teaspoon; 150 g) unsalted butter, chopped \u00be cup + 1 teaspoon […]<\/p>\n","protected":false},"author":1,"featured_media":168214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2268,17385,5886,12708,3865],"dealstore":[],"offerexpiration":[],"class_list":["post-168213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-book","tag-brioche","tag-butter","tag-cookies","tag-reveal"],"yoast_head":"\n
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