Cookies might just be my favorite thing to make.
I’ve said many times that baking is my de-stressor, but that is especially true for baking cookies. There’s just something so therapeutic about measuring out ingredients and scooping cookie dough. It’s almost a mindless task. Once you understand the way the ingredients in a cookie react with one another, and what different ratios do, it’s super easy to come up with recipes.
For instance, I wanted these cookies to be nice and chewy, so I used half butter and half shortening, added in a bit of cornstarch, and threw in an extra egg yolk—all things that contribute soft chewiness. I also wanted them to be nice and round, so I popped them in the freezer while the oven preheated (this reduces spread in the oven). If you wanted thinner, crisper cookies, you could skip the chilling, use all butter, replace the cornstarch with flour, and cook them longer. It all seems sorta complicated at first, but it starts making sense pretty quickly 🙂
I’m in love with these cookies. I had been envisioning them in my head for a while, and I think they turned out even better than I had hoped! I love the texture of the chewy cookie with the randomly-sized chunks of white chocolate, and the subtle flavoring of lavender throughout. I used a giant hunk of white chocolate that I bought at Whole Foods and chopped by hand, but you could also use the chunks that are sold in bags, or even the chips if you really wanted to.
The key to dispersing the lavender throughout the cookies is to pulverize it with the sugar in a food processor. It chops the little buds so you don’t get any chunks in your bites, and it perfumes the sugar beautifully. It’s the same technique I use for my Salted Honey Lavender Shortbread.
I know I just gave you guys a lavender recipe last week, but lavender is like my Spring pumpkin. I just can’t get enough of it. Actually, you’re lucky there hasn’t been more of it around, but I was seriously considering adding it to my Strawberry Shortcakes. In the end I kept that classic, but I can’t pretend I’m not still thinking about some sort of lavender-y shortcake (maybe with blueberries?).
But, bottom line, these cookies are freakin’ tasty. You will love them (I think! I did!). Eat them with tea or coffee. Make an ice cream sandwich with them (might I suggest my Honey Poppyseed Frozen Yogurt). Dip them in milk. Do whatever! They’re salty-sweet perfection—the best kind 😉
Yield: 20-22 cookies
Yield: 20-22 cookies