Preheat your oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.

In a large mixing bowl, beat the softened salted butter alongside both granulated and light brown sugars until light and fluffy, about 2-3 minutes.

Add the large egg and rose extract, mixing until thoroughly combined.

Gently add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Fold in the semisweet chocolate chips and optional rose chocolate chips until evenly distributed.

Drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, removing when the edges are golden but the centers remain puffy.

Press mini chocolate roses into the tops of each cookie as soon as they come out of the oven.

Transfer cookies to a cooling rack and place them in the freezer for about 5 minutes to set.