Valentine’s Day is the perfect excuse to bake something a little unexpected. These Ginger and Rose Chocolate Chip Cookies are just that. Spiced with warming ginger, softened by floral rose, and studded with rich chocolate chips, they strike that irresistible balance between comfort and romance. Each bite is fragrant, gently spicy, and indulgently familiar. Just like a love letter written in cookie form. Whether you’re baking for someone special or treating yourself (because self-love counts too), these cookies are made to be savoured. Below is a video and recipe for you.
What special things do you like to do for yourself or others on Valentine’s Day? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepans x 2
- Metal, glass or ceramic bowl
- Large mixing bowl
- Teaspoon
- Stirring spoon
- Baking tray
- Greaseproof paper
- Ice cream scoop
- Cooling rack
Ingredients
- Coconut sugar x 150g or a sugar of your choice
- Almond flour x 225g
- Coconut flour x 50g
- Tapioca starch x 75g
- Baking powder x 1 tsp
- Ground ginger x 2 tbsps
- Butter x 150g
- Eggs x 2 large or 3 medium
- Rose essence x 1 – 2 tsps
- Rose pasta x 2 tsp
- Chocolate bar x 1 100g
Method
- Put the saucepan on a medium – high heat and add the butter to the base of the pan.
- Let the butter melt and come to the boil.
- At this point there should be white dots in the butter.
- Turn the heat down slightly and leave to butter to simmer.
- It should take around 10 – 15 minutes before this point before the white dots begin to sink and cook in the fat of the butter.
- Once at the white dot stage, leave them to sink to the bottom of the saucepan.
- When they have sunk and started to turn golden brown remove the pan from the heat.
- Leave the saucepan to cool.
- Pour in the coconut sugar, almond flour, coconut flour, tapioca starch, baking powder and ground ginger and fold these ingredients in.
- Next make a well in the flour mixture.
- Crack two eggs into a bowl and scramble.
- Pour the scramble eggs into the well of the flour mixture.
- Once the brown butter has cooled pour into the flour mixture as well.
- Add in the rose essence and rose paste.
- Mix these ingredients together until they form a cookie dough ball.
- Chop the last chocolate bar into small pieces and fold this into the cookie dough.
- Scoop out a piece of the cookie batter and place it onto a chopping board.
- Store in the fridge for 30 minutes.
- While the cookies are in the fridge preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated remove the tray from the fridge and place them onto a pre-lined baking tray.
- Put the baking tray into the oven.
- Bake for 10 – 12 minutes or until the cookies are golden brown.
- Leave to cool completely.
- Then serve and enjoy.
These Ginger and Rose Chocolate Chip Cookies are proof that love lives in the details. The subtle heat of ginger, the whisper of rose, and pools of melted chocolate bringing it all together. Perfect for sharing, gifting, or enjoying quietly with a cup of tea, they’re a beautiful way to celebrate Valentine’s Week through flavour and feeling. If you try this recipe, I’d love to know how it made you feel because baking, like love, is always better when it’s shared.
Googies Kitchen Life 