Lavender and dark chocolate are a deliciously unique combination. The bitterness of the chocolate is complimented beautifully by the delicate sweetness of lavender, and they give wonderful flavor to these cookies.
At the weekend a lovely friend gifted me some Seed & Bean Lavender Extra Dark Chocolate, and as I prefer to use dark chocolate for baking I decided to use it to bring new life to the chocolate chip cookie.
Lavender Chocolate Chunk Cookies
Recipe adapted from here
Makes 16 cookies
1C + 2Tbsp flour
1/2tsp baking soda
1tsp dried lavender
1/2C vegan margarine
1/4C light brown sugar
1tsp vanilla extract
2Tbsp almond milk
1 85g bar Seed & Bean Lavender Extra Dark Chocolate
Cream together the margarine, sugars and vanilla until fluffy. Add the flour, baking powder, salt and almond milk and mix well until no dry mixture is left. Break the chocolate into small chunks and add to the dough, along with the lavender. Fold everything together and place in the fridge for 30 minutes for the dough to firm up.
Line a baking tray with grease proof paper and preheat the oven to 180/350 and drop rounded teaspoons of dough onto the baking tray, leaving an inch between each one as the cookies do spread.
Bake for 10-12 minutes, until lightly golden. Allow to cool on the cookie sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to a week (though I doubt they'll last that long!)