1-Prepare for baking: Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line cookie sheets with parchment paper. Line a small baking sheet with parchment. We need this sheet to freeze the cookies after baking (more on this later). Set aside.
2-Combine dry ingredients: Combine dry ingredients. Whisk together the flour, baking soda, and baking powder in a medium bowl. Set aside.
3-Cream butter and sugars: Cream butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer (medium speed) until light and fluffy, about 2 minutes.
4-Incorporate egg and rose extract: Incorporate egg and rose extract. Mix in the egg and rose extract. Scrape down the sides of the bowl.
5-Add dry ingredients: Add dry ingredients. Mix in the flour mixture until just combined. Be careful not to overmix the cookie dough.
6-Fold in chocolate chips: Fold in chocolate chips. Add the chocolate chips and stir until they are evenly distributed throughout the dough.
7-Drop cookies: Drop cookies. Using a small cookie scoop (2 tablespoons size), drop dough balls onto the prepared baking sheets. Space the dough balls 2 inches / 5 cm apart.
8-Bake: Bake. Bake the cookies for 8 to 10 minutes. Take the cookies out when they are just starting to turn brown.
9-Add chocolate roses: Add chocolate roses. While the cookies are still on the baking sheet, press a few chocolate roses into the top of each cookie. The cookies need to be hot and soft when you add the flowers. Work quickly and please be careful not to burn yourself.
10-Freeze cookies: Freeze cookies. Once you have added the chocolate roses, use a spatula to transfer the cookies immediately to the small cookie sheet and place them into the freezer. Freezing cools the cookies quickly and protects the flowers from melting. Freeze the cookies for 5 minutes, then transfer them to a cooling rack to continue cooling.
11-Serve: Serve. The cookies are ready for eating and storage once the chocolate roses have set. Enjoy!