Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the vanilla extract until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 7: Fold in the chocolate chips evenly throughout the dough.
Step 8: Scoop large portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10–12 minutes until the edges are lightly golden and the centers remain soft.
Step 10: Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet.
Step 11: Once slightly cooled, gently press the edible chocolate or fondant roses onto the tops of the cookies.
Step 12: Allow the cookies to cool completely before serving or packaging.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
Keep the cookies in a cool place to prevent the decorative roses from softening or melting.
Freeze undecorated cookies for up to 2 months in a freezer-safe container.
For a freshly baked texture, warm the cookies in the microwave for 8–10 seconds before serving.
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