Thalia Ho makes Rose Walnut Chocolate Chip Cookies

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at <a href="burnttoast.food52.com/episodes/thalia-ho-butter-and-brioche-chocolate-chip-cookies-with-rose-recipe?t=2m49s">2:49</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/85104-chocolate-chip-cookies-recipe-with-rose-and-walnuts"><strong>Rose Walnut Chocolate Chip Cookies</strong></a><br /><i>makes sixteen to twenty cookies</i></p><ul><li>21⁄4 cups (280 g) all-purpose flour</li><li>1 teaspoon baking powder</li><li>1⁄2 teaspoon baking soda</li><li>1⁄2 teaspoon salt</li><li>2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter</li><li>3⁄4 cup + 1 teaspoon (170 g) light brown sugar</li><li>1⁄2 cup (100 g) granulated sugar</li><li>1 large egg</li><li>1 tablespoon rosewater</li><li>2 teaspoons vanilla extract</li><li>1 cup (170 g) coarsely chopped dark chocolate</li><li>1⁄2 cup (70 g) chopped walnuts</li><li>fleur de sel, for finishing</li><li>rose petals, optional</li></ul><ol><li>Whisk together the flour, baking powder, baking soda, and salt.</li><li>Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.</li><li>Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.</li><li>Using a scoop or tablespoon