Preheat your oven to 350 degrees.

In a bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl beat the softened butter on medium-high speed, until light and fluffy; about 2-3 minutes. Next, add the sugars and beat for another 2-3 minutes on medium speed. You can add the egg while the sugars are mixing.

When you are done the batter should be light and fluffy. Next, measure out the dry ingredients either in a small bowl or put it into the bowl with the creamed mixture in this order, flour, baking soda and salt, then mix it up lightly with a spatula on top.

Mix the flour mixture together with the creamed mixture on low speed until just combined. Then add the roughly chopped chocolate petals and mix just a little bit longer.

Using a cookie scoop take and scoop 12 of the cookies onto a baking sheet. Then lightly flatten the dough balls with your hand. Bake in preheated oven for a baking time of 10-12 minutes until just turning golden brown and set.

Cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Once the cookies are mostly cool but still a little warm, remove from the wire rack and place in an airtight container. Cookies stay fresh for 2-3 days.

Make sure to have a warm one with some milk so good!!