Makes about 15-20 cookies.
Floral, sweet, good for springtime.
- 2/3 cup butter, melted
- 3 tbsp dried lavender
- 1/4 cup brown sugar
- 1/8 cup granulated sugar
- ½ tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp salt
- ¾ tsp baking soda
- 1 cup white chocolate chips
Preheat the oven to 300oF. Prepare a cookie sheet line cookie sheet and set aside.
Melt butter over stove top. When butter is hot, add in the dried lavender to steep in the butter and flavour it. Steep for at least 10 minutes to get all the flavour out. Strain the mixture to get all of the lavender bits out. Set the flavoured butter aside to cool.
In a mixing bowl, whisk together the butter, brown sugar, white sugar, and vanilla extract.
In another bowl, mix together the flour, salt, and baking soda. Slowly incorporate this flour mixture into the wet mixture and mix well.
Fold in the chocolate chips.
Drop 1 tbsp of cookie dough onto cookie sheet at least 2 inches apart from each other. Adjust dough amount per cookie depending on how big you want the cookies to be. Bake for 12-15 minutes, or until the cookies are golden brown towards the edges. Bake for shorter time for softer texture and longer for crunchier texture. Be careful not to burn.
When cookies are done baking, scrape them off the cookie sheet carefully so that they do not stick to the sheet. Let cool for at least 5 minutes to prevent them from breaking.
Once cooled completely, store in an air tight container.
I use a lavender oolong tea to infuse the cookies. Use more or less to flavour the butter depending on how strong you want the flavour.
Substitute the lavender for other dried flowers, herb, or tea to flavour accordingly.