Ingredients
Main Ingredients
- ¾ cup Unsalted Butter, at room temperature (1.5 sticks)
- ¾ cup Light Brown Sugar, packed
- ¼ cup Granulated Sugar
- 1 Egg, at room temperature
- 2 tsp Vanilla extract
- 2 cups All-Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Dried Lavender Buds
- 1 ½ cups Semi-Sweet Chocolate Chunks or chocolate chips
- Course Sea Salt, for sprinkling
Instructions
- Cream the Butter and Sugars: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and dried lavender buds.
- Incorporate Dry Ingredients into Wet: Slowly add the dry mixture to the wet ingredients and beat on low speed until just combined.
- Fold in Chocolate Chunks: Add the semi-sweet chocolate chunks and gently mix until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days to allow flavors to meld.
- Rest Dough at Room Temperature: Remove cookie dough from refrigerator and let it sit at room temperature for 10 minutes before baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Form Cookie Balls: Roll the dough into approximately 1-inch diameter balls using your hands, spacing them roughly 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 10-12 minutes until the cookies are lightly golden brown around the edges but still soft in the center.
- Sprinkle with Sea Salt: Immediately upon removing from the oven, sprinkle course sea salt over each cookie while they are hot for a perfect salty contrast.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chilling the dough enhances the flavors and helps prevent spreading during baking.
- Dried lavender buds provide a floral note; ensure they are culinary grade for best results.
- Be careful not to overbake to maintain a chewy center.
- Course sea salt sprinkled on top adds a delightful contrast but can be adjusted to taste.
- If lavender is unavailable, you can substitute with dried rosemary for a different but complementary flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
