Did you notice a new addition on Sweet Little Kitchen? I added a recipe index tool found on the top toolbar. Check it out – it’s an easy visual way to browse recipes! Also, I have concluded that I love cookies and they are my favorite dessert. They are portable, easy to share with others, and are wonderful straight out of the oven (especially with ice cream) and once they’ve cooled down a bit.
And friends, these Chewy White Chocolate Lavender Cookies are absolutely wonderful. When I made them, I ate a large amount of the dough . . . and a cookie when they first came out of the oven . . . and another when I was photographing them (because, you know, I had to get in that great shot of the cookie with the bite in it at the end). But these are everything you could possibly want in a cookie – chewy, buttery, filled with white chocolate, and lightly flavored with lavender. I liked processing the sugar and lavender together to break up the lavender buds and make sure they were well incorporated in the sugar. Also, it made a cloud of sugar drift out of the food processor, which kinda reminded me of “smoking” Smarties candies when I was in elementary school. These are definitely a more rich, indulgent cookie than the Lavender Shortbread Cookies I posted a few months ago, but so worth the extra calories.
- • 2 and ½ cups all-purpose flour
- • 2 teaspoons cornstarch
- • ¾ teaspoon baking soda
- • ½ teaspoon salt
- • 1 and ¼ cups white sugar
- • 2 teaspoons lavender
- • 8 tablespoons (1 stick) unsalted butter, room temperature
- • ¼ cup coconut oil
- • 1 large egg
- • 1 cup white chocolate chips
- Preheat the oven to 375º.
- In a small bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a food processor, process the sugar and lavender for 20 seconds, until the lavender is chopped up a bit and well incorporated with the sugar.
- In a large bowl, use an electric mixer to beat together the butter, coconut oil, and lavender sugar until the mixture is smooth. Add in the egg and beat until fluffy. Slowly add in the flour mixture and beat on low until just combined. Stir in the chocolate chips.
- Scoop the dough into medium-sized balls onto silpat or parchment paper-lined baking sheets. Place the pieces of dough two inches apart.
- Place in the oven on bake for 12-14 minutes.
- Allow to cool for 10 minutes on the baking sheet before transferring to a wire baking rack to finish cooling.
Adapted from Spatche the Spatula