Ingredients
Units
Scale
- 1/2 cup unsalted butter, room temp
- 1/2 cup white sugar
- 1 heaping teaspoon dried Lavender buds
- 1/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/4 cup AP flour
- Pinch of salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
- In a small bullet blender, combine white sugar and lavender. Blitz only a few times until the lavender is incorporated into the sugar.
- In the bowl of a stand mixer with paddle attachment, whip butter and sugars together. Add vanilla and egg. Beat again until combined.
- Add flour, baking powder, baking soda, and salt. Beat until a soft, sticky dough forms. Lastly add chocolate chips and stir to combine.
- Using a rounded tablespoon, scoop out the cookie onto the prepared baking sheets, leaving about 2-inches of space between each.
- Bake for about 8 minutes until the cookies are lightly golden. Remove and let sit on the baking sheet for about 30 seconds before transferring to a cooling rack.
- Let cool before serving. If making ice cream sandwiches, chill the cookies beforehand in the refrigerator.
- Cookies can be stored in an airtight container lined with a paper napkin and will keep for 1 week.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: American
