- 2 tablespoons dried culinary lavender buds, plus more for garnishing
- 12 ounces light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 12 ounces (3 sticks) unsalted butter, softened and cubed
- 4 1/ 2 cups (540g) all-purpose flour
- 1 teaspoon fine sea salt
- 1 1/ 2 teaspoon baking soda
- 12 ounces (1 1/2 cups) 40% milk chocolate, chopped
- Flakey sea salt, for garnish
Add dried lavender to a spice grinder and grind into a fine powder.
Place both sugars in a medium bowl and add ground lavender. Rub lavender into sugars until completely combined. Set aside.
In the bowl of a stand mixer fitted with a whip attachment, add eggs and vanilla extract. Beat on medium speed for 3 minutes. Until light and frothy.
Meanwhile, in a large bowl whisk together flour, salt, and baking soda.
Switch to a paddle attachment. Add lavender sugar and butter to mixer. Beat on medium speed until mixed thoroughly, making sure to scrape down the sides of the bowl. About 5 minutes.
Turn mixer to low speed and carefully add flour mixture in two increments. Once all flour is added, turn mixer speed up to medium and continue to beat until just combined and flour streaks are still visible, about 1 minute. Scrape down bowl.
Reduce mixer to low and continue to run while pouring in chopped chocolate. Turn mixer to medium and beat until completely combined, about another 1-2 minutes. Note: Place chopped chocolate in a container and keep in the freezer until ready to use.
Once dough has formed, transfer to a large bowl (back to flour bowl). Use a bowl scraper to hand mix dough until to ensure dough is mixed thoroughly.
Line a quarter sheet tray with parchment. Using a large cookie scoop, portion dough (about 70g each) onto tray. Cover and place into refrigerator to rest overnight. Alternatively, freeze for 2 hours before baking.
Once ready to bake, preheat oven to 350F.
Place cookies about 2 inches apart on a parchment lined baking sheet.
Sprinkle the center of each cookie with flaky sea salt and a pinch of lavender buds, pressing into dough slightly.
Place in oven on center rack. Set a timer for 10 minutes. Rotate tray, bake another 2-6 minutes depending on desired doneness. Cookies should be slightly browned on edges.
Remove from oven and let cool. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to 3 days.