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.