I have always believed that cookies should not contain chocolate, but I tried these and I was astonished. These cookies are seductive and musky, but not too much. Rose can be a bit harsh on the nose for those who aren't fans. I recommend using half of the recommended amount and moving from there. Wildness has always belonged to me. The earliest I can trace it, six, was when I packed my bags and ran into the woods near my childhood home. Tiny-cherry-darling, with taut, shiny skin and a dark hard pit, for a heart. It didn't last long. But the stain left a mark. Wild Sweetness comes from that stain. It's a deeply personal collection of recipes born from the wild, the dirt. I didn't just write this book, I am this book, and I wish we could go on forever, clutching at the last of spring, thorned stems of roses. For it has given me so much. But it's time to let go and fall, ripe, like fruit.

Rose Walnut Chocolate Chip Cookies

Prep time: 15 minutes Chill Time: 30 Minutes Bake time: 10-12 minutes Total Time: 55-57 Minutes Serving sizes: 16-20 cookies

Ingredients:

2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 tsp baking soda 1/2 teaspoon salt 1/3 cup (1 1/4 sticks + 1 teaspoon) unsalted butter 3/4 cup plus 1 tsp light brown sugar 1/2 cup granulated Sugar 1 large egg 1 tablespoon rosewater 2 tsp vanilla extract 1 cup dark chocolate coarsely chopped 1/2 cup chopped walnuts Fleur de sel, for finishing Rose petals, optional

Directions:

1. Mix flour, baking powder and baking soda. 2. Place the butter in a medium saucepan and heat it on medium-low heat. Heat, often stirring, until melted. Mix the sugars in a large bowl. Add the egg, rosewater, and vanilla to the bowl. Add the dry ingredients. Use a wooden spoon to beat the dough until it forms a soft dough. Then add the walnuts and chocolate. Cover the bowl and let it chill for 30 minutes. 3. Set racks in the upper and lower thirds of your oven. Preheat oven to 350oF. Two baking sheets should be lined with parchment paper. 4. Use a tablespoon or a scoop to measure the dough. Use a spoon to portion the dough. If using your hands, roll them into balls. For spreading, divide the sheets into equal portions. There should be 8-10 sheets. Sprinkle with fleur de sel. The remaining dough balls can be left to bake later or stored in an airtight container for up to two months. Let the dough balls cool at room temperature for 15 minutes before baking. 5. Bake the cookies for between 10 and 12 minutes. Rotate the sheets halfway through to ensure that the edges are crisp but the centre is still soft. Allow the cookies to cool on the baking sheets for a while before moving them onto a wire rack.

Fleur de sel, for finishing Rose petals, optional

Rose Walnut Chocolate Chip Cookies

Ingredients:

Directions:

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