Lemon and White Chocolate Chip Cookies with Lavender

Directions

1 | Preheat oven to 325° F, and line a large baking sheet with parchment paper or a silicone baking mat.

2 | In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3 | In the bowl of an electric mixer fitted with a paddle attachment on medium speed, cream together the butter, sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.

4 | Mix in the egg, lemon zest, and lemon extract until smooth and well combined.

5 | Remove the bowl from the electric mixer. Using a rubber spatula, scrape down the bowl and add in the dry ingredients all at once. Stir until just combined, being careful not to over-mix.

6 | Fold in the white chocolate chips and chopped white chocolate.

7 | Use a regular cookie scoop to scoop the dough. Place 6 to 8 dough balls onto baking sheet, spaced 3 inches apart. Sprinkle top of each cookie with a pinch of fresh lavender.

8 | Bake for 9 to 12 minutes until the edges of the cookies are crisp and the centers look puffy and slightly underdone. Sprinkle top of each cookie with another pinch of fresh lavender.

9 | Allow cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack. Continue to bake the rest of the cookie dough.