Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

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

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the egg and rose extract to the creamed mixture, blending until fully incorporated.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the semisweet chocolate chips and rose chocolate chips, if using.

Drop balls of dough (about two tablespoons each) onto the prepared baking sheets, spacing them two inches apart.

Bake for 8-10 minutes until edges are brown and centers look slightly puffy.

Press chocolate roses on top of each warm cookie after baking.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container or enjoy immediately.