Rosie Makes: Rose, Pecan and Chocolate Cookies

Rose, Pecan and Chocolate Cookies

As the seasons start to shift, I’m finding myself craving comforting bakes such as crumbles or cookies. I’ve been dreaming about these rose, pecan and chocolate cookies since I saw them on Thalia Ho’s Instagram feed, and now I’ve made them (with some adaptations – swapping in pecans instead of walnuts, and milk for the egg), I am seriously coveting her book, Wild Flavour. The balance between sweet and salty, nutty and floral is late Summer perfection. To make them, you will need:

280g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
150g unsalted butter
170g light brown sugar
100g granulated sugar
60ml milk
1 tbsp rosewater
2 tsps vanilla extract
170 g chocolate, chopped
70 g chopped pecan nuts
Sea salt and rose petals, to decorate (optional).

Rose, Pecan and Chocolate Cookies

Preheat the oven to 180C/ 160C Fan. Mix the flour and raising agents. Melt the butter over a gentle heat and add the sugars – whisk until combined. Mix in the milk, rosewater and vanilla then beat in the dry ingredients until a soft dough has formed. Chill in the fridge for 30 minutes.

Rose, Pecan and Chocolate Cookies

Rose, Pecan and Chocolate Cookies

Roll walnut-sized pieces of dough into balls and place them, spaced apart, on a lined baking tray. Sprinkle with a little sea salt and bake in the oven for 10 – 12 minutes until golden, still with a soft centre. Allow to cool a little, then transfer to a wire rack to cool completely. Decorate with dried rose petals.

Rose, Pecan and Chocolate Cookies

Rose, Pecan and Chocolate Cookies

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