Rose & chocolate marble cookies

Name: Rose & chocolate marble cookies
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 18
Ingredients: 120 g unsalted butter, softened; 100 g caster sugar; 100 g light brown soft sugar; 1 egg; 225 g self-raising flour; 25 g cocoa powder; ½ tsp fine salt; ½ tsp bicarbonate of soda; 60 g chocolate chips; ¼ tsp rose water; 60 g white chocolate chips; Cooks’ Ingredients Rose Petals, to serve (optional)

Two cookie doughs marbled together for the best of both worlds. The first is simple dark chocolate; the second a rose-infused white-chocolate dough. The result is a rich, fragrant, thoroughly grown-up affair.

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Vegetarian

Makes18
CourseDessert
Prepare35 mins
Cook10 mins
Total time45 mins
Pluschilling + cooling

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Ingredients

120g unsalted butter, softened
100g caster sugar
100g light brown soft sugar
1 egg
225g self-raising flour
25g cocoa powder
½ tsp fine salt
½ tsp bicarbonate of soda
60g chocolate chips
¼ tsp rose water
60g white chocolate chips
Cooks’ Ingredients Rose Petals, to serve (optional)

Method

Put the butter and both sugars in a mixing bowl and beat together with a wooden spoon or an electric hand mixer until light and fluffy. Beat in the egg until combined. Weigh the mixture, then divide it equally between two bowls.
Sift 100g flour, the cocoa powder, 1⁄4 tsp salt and 1⁄4 tsp bicarbonate of soda into one bowl; stir well until combined. Add the dark chocolate chips and briefly mix in with your hands to form the dark chocolate cookie dough.
For the second cookie dough, beat the rose water into the other bowl, then sift in 125g flour, 1⁄4 tsp salt and 1⁄4 tsp bicarbonate of soda; stir until combined. Add the white chocolate chips and briefly mix in with your hands. Cover and chill the two doughs for 1 hour.
Line two large baking trays with baking parchment. Once the dough is chilled, take 20g of the chocolate cookie dough and 20g of the rose cookie dough. Press the piece of rose dough on top of the piece of chocolate dough to form a rough disc. Break the disc in half down the middle, then flip one 1⁄2 over so that it is chocolate-side up. Press them back together into a disc, then roll the dough between your hands into a ball and transfer to a lined tray. Repeat with the remaining dough, ensuring the cookie balls are well-spaced out to allow for spreading in the oven. Chill for at least 15 minutes (or freeze following the tip below).
Preheat the oven to 200°C, gas mark 6. Bake the cookies for 9-10 minutes until golden and set around the edges but still squidgy in the middle (don’t overbake as the cookies firm up on cooling). Leave to cool on the trays. Serve on a platter with a scattering of Cooks’ Ingredients Rose Petals, if liked.

Cook’s tip

Cover and chill the dough balls for up to 2 days (or freeze for up to 1 month) before baking. Add a few minutes’ extra cooking time if baking from frozen.