Rose Petal Chocolate Chip Shortbread Cookies
Buttery chocolate chip shortbread cookies, subtly spiced with cinnamon and edible rose petals, and cut in a pretty geometric pattern.
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Equipment
- Food Processor or Pastry Cutter
- 8 inch baking pan
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- ¾ cup powdered sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- 1 tsp edible dried rose petals, optional
- ¾ cup cold unsalted butter, cut into tablespoons
- 1 ½ tsp vanilla extract
- 3 tbsp whole milk
- ¼ cup mini semi sweet chocolate chips
- 1 tsp granulated sugar
Instructions
Make the dough.
- In your food processor, measure the flour, powdered sugar, salt, cinnamon and dried rose petals. Pulse several times until well combined.
- With the processor running, drop the butter down the chute, a tablespoon at a time, and process the mixture until moist and crumbly.
- Add the vanilla extract and milk, and process just until the dough comes together into a dough ball.
- Dump the dough out onto a clean counter and gather any dry floury bits together. Add the chocolate chips and briefly knead them into the dough, just until evenly distributed. Shape the dough into a disk, and lightly dust it with a little extra flour.
Cut and chill the dough.
- Line an 8-inch square baking pan with parchment paper, so that you can easily remove the baked cookies.
- Press the dough into an even layer in the pan, then sprinkle the dough with the granulated sugar.
- To cut the cookies in the geometric pattern shown in today's post, use a sharp knife or a bench scraper to first cut the dough in 4ths, vertically and horizontally. Now cut diagonally through the square. Lastly, cut each quadrant as shown, to finish the pattern.Cutting the dough before baking makes it much easier to cut without breaking it after it comes out of the oven.
- Use a toothpick, skewer or cake tester to prick the dough all over - this is called "docking the dough", and helps prevent it from puffing up as it bakes. (If you like, you could also decorate the top of the shortbread with more chocolate chips and rose petals before baking. Don't do this if you plan on icing the cookies, though.)
- Refrigerate the shortbread for 30 minutes.
Bake
- Preheat the oven to 300 F, and position a rack in the center of the oven.
- Bake the chilled shortbread for about 35-40 minutes, until the top looks golden brown and baked through.
- Set the pan on a cooling rack, and immediately cut the shortbread again. Cool completely in the pan before lifting the paper to remove the cookies.
- Store the baked shortbread in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to 3-6 months.
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