- Breakfast Muffins - Refined Sugar Free Muffins
- Kvæfjordkake - Norwegian Verdens Beste - World's Best Cake
- Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs)
- No-Bake White Chocolate Oreo Cheesecake
- Easy Three Cheese Stuffed Shells
- Chocolate Milk Slice Cake - Kinder Chocolate Milk Slice
- No-bake Berry Lemon Yogurt Mousse Cake
- Eggless Chocolate Banana Cake
Lavender Chocolate Cookies
I love everything about lavender, its color, its aroma and I absolutely enjoy using it in various special desserts like in macarons, ice cream, or simply in a lemonade, and now in this delicious Lavender Chocolate Cookies. As I love chocolate I simply couldn’t leave it out but feel free to make only Lavender Cookies if desired.
A friend of mine told me about them and really was eager to give them a try. They are as expected, chocolaty with a subtle flavor of lavender which makes them really special and sophisticated. Lavender flavor is not loved by everybody, though I think that if used in just the right amount it can really bring the dessert to the next level. If you love lavender you should definitely give these cookies a try.
Recipe slightly adapted after Edible
- Makes about 20 cookies
- 1/2 cup (113g) butter, room temperature
- 2/3 cup (80g) powder sugar
- 2 tbsp dried lavender flowers
- 1 egg
- 1 tsp vanilla extract
- 1 2/3 cups (210g) flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3.5 oz (100g) chocolate chunks (chocolate chips)
- Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
In another bowl mix butter with sugar and lavender until smooth. Stir in the egg and vanilla extract.
Incorporate flour mixture, and in the middle of the process add chocolate chunks. Don’t overmix the batter.
Using an ice cream scoop or simply a tablespoon take equal portions of dough and place on the prepared baking sheets, 1 inch apart. Press lightly with the bottom of a glass.
- Bake for 10 minutes for softer cookies or for about 15 minutes for crisp ones. While cookies are still warm add some extra chocolate chunks on top and granulated sugar if desired, to get a beautiful look. Cool completely on a wire rack.
- These cookies can be kept in an airtight container for several days at room temperature and can freeze up to several months.