The Rosy White Chocolate Chip Cookie

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Theres this desert you can find practically everywhere in Israel that’s called Malabi which I adore. This, being a childhood favourite, I lead to a huge love of everything rosewatery. I like to spray it on my face, add it to cakes and  even invented a bunch of ridiculously tasty cookies with it. This is so good you might actually want to take a step back and reconsider taking a bite, cus ones you take one you might not be able to stop…

What you’ll need:

3 Cups Plain Flour

200 g Butter

2 Free Range Eggs

1 Tsp Baking Soda

1 Cup Granulated Sugar

1/4 Cup Cane sugar

1 Tb Rosewater

1 Tsp Vanilla Paste ( Or Extract)

1/4 Tsp Red Food Coloring paste (a much healthier option would be grabbing a hold of some concentrated beet juice and tripling the dosage)

Pinch of Baking Powder

pinch of Salt

1 1/2 Cup white Chocolate Chip Cookies

How to?

Make sure the Butter is in room temperature and start mixing it with you Granulated and Cane sugar untill smooth and even. I like using a guitar mixer but hand mixing it together should work just as good. After the mixture is Even add the eggs, Vanilla Paste and RoseWater and keep mixing for another minute. If you’re not a fan of tha strong rosy taste you can just lower the dosage to 1 1/2 Tsp to make it less dominant and vice versa if you are a fan of that oh so lovely rosy taste.

In a different bowl add the Flour, Baking Soda, Baking Powder and salt and sift together. Add half of the flour mixture to the batter and mix for another minute and than add the rest and mix untill even. Than just add the Red Food Coloring and mix evenly. If you think it’s not enough – don’t worry, just be patient. This is the good stuff and it extremely strong. If the batter is even and you still dont think its enough just add a small (really small) pinch and mix on.

Now that the batter is finished you just need to fold in the White Chocolate Chips and platter than to a pan with some parchment paper.

If you’re having trouble try using two tablespoons and a  glass of cold water to dab them with

Put in an oven preheated to 175°c for 10-12 min or until the edges become slightly golden and that’s it!

Let them rest aside for at least 30 minutes and serve…

Enjoy!