Chocolate and rose cookies

Method

1. Preheat the oven to 190°c/fan170°c/gas 5. Using an electric whisk, cream the butter and sugar together until really soft. Add the rose water, if using, and egg and beat until smooth. Mix in the golden syrup.
2. Add the flour and gently mix together – don’t beat it again.
3. Break the chocolate into small pieces, add to the cookie dough and mix again until combined.
4. Using 2 spoons, dollop small spoonfuls of dough onto 2 baking trays lined with baking paper. Bake in the oven for 8 minutes. Leave to cool on the baking tray for 1-2 minutes, then use a fish slice to carefully move them to a cooling rack. Serve with ice cream while still warm, or allow to cool completely and store in an airtight container for up to 3-4 days.