Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- In a large mixing bowl, cream together the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer or a whisk until light and fluffy. This step incorporates air, making the cookies tender.1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the rosewater. Start with 1/2 teaspoon of rosewater. You can always add a tiny bit more if you desire a stronger rose flavor, but it's difficult to remove if you add too much. It’s better to be subtle than overpowering.2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon rosewater
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Gently fold in the semi-sweet chocolate chips with a spatula or wooden spoon. If you're using pistachios or dried rose petals for garnish, you can fold some of them in now or reserve them for topping the cookie dough balls.1 1/2 cups semi-sweet chocolate chips, 1/4 cup chopped pistachios, dried rose petals
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Use a cookie scoop for uniform size and even baking.
- If desired, press a few extra chocolate chips, chopped pistachios, or dried rose petals onto the tops of the cookie dough balls before baking for a decorative touch.1 1/2 cups semi-sweet chocolate chips, 1/4 cup chopped pistachios, dried rose petals
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Baking time will vary depending on your oven and the size of your cookies. For chewier cookies, underbake slightly. For crispier cookies, bake a minute or two longer.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly without breaking.
Notes
Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies individually wrapped for up to 2-3 months. Warm baked cookies in a 300°F (150°C) oven for 5-7 minutes to reheat.