3 from 1 vote
Lavender Chocolate Chip Cookies (gluten-free)
Lavender Chocolate Chip Cookies
Author: Julia
Ingredients
Instructions
  1. In a mixing bowl, combine the flour, baking soda, baking powder, salt and lavender buds. Whisk to combine and set aside.
  2. In a mixer, beat sugar and butter until completely combined and smooth.
  3. Add the eggs and vanilla extract and mix until creamy.
  4. Slowly incorporate the flour/lavender bud mixture into the wet mixture and mix just until the dough forms and ingredients are combined. Add in the chocolate chips and mix.
  5. Cover the mixing bowl with plastic wrap and refrigerate for at least 24 hours. This step is crucial if you want the Best Of…if you’d rather have instant gratification, skip the refrigeration but expect different result.
  6. When ready to bake, preheat the oven to 350 degrees.
  7. Scoop mounds the size of dough the size of golf balls and space evenly on a lightly oiled or parchment –lined baking sheet. Sprinkle dough with coarse sea salt. Don’t roll the dough into balls…rolling makes the texture of the cookie turn out to be dense and not as wonderful as unrolled mounds of dough.
  8. Bake in the oven for 11 to 12 minutes (or up to 14 minutes if you prefer crispier cookies) SEE NOTE
  9. Repeat until all of the Best Ever Dough is all baked up and you can taste the smell of your house. Unless you’re a dough eater like me, in which case, grab a spoon, hun!
Recipe Notes

Ingredients Notes: *The NY Times calls for cake flour and bread flour. **The amount of lavender I used for this recipe is slightly higher than what you will find in other cookie recipes but I did not find the lavender to be overpowering. Nevertheless, if you are new to baking with lavender, consider using 2 - 3 tablespoons as opposed to 1/4 cup ***NY Times calls for a POUND of chocolate chips. I had one bag, so that’s what I put in. Instructions Note: The recipe in the NY Times said to bake the cookies for 18 to 20 minutes for golf-ball sized mounds of dough. Unless the NY Times has access to ogre-sized golf balls and clubs fit for a giant, I don’t see an 18 to 20 minute-long bake time as conducive to the edibleness of these cookies. I baked one of my batches for 15 minutes and they turned out a little too crispy for my taste. I found 11 to 12 was the magical time.