Chewy, rich, and extraordinarily chocolatey, these cookies make me happy. I love lavender as a flavor, so I add it whenever I can, but these cookies are delicious without it as well. They spread A LOT, so if you want them like bars, feel free to put the balls of dough closer together together. Enjoy!
For 18 large cookies
2 teaspoons lavender
3 tablespoons cornstarch
8 ounces semi sweet chocolate, melted
3 tablespoons unsalted butter, melted
2/3 cup sugar
1/3 brown sugar, packed
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
1/2 cup mini semi sweet chocolate chips
In a spice grinder or mortar and pestle, combine the lavender and cornstarch, and grind together. Set aside.
In a medium glass bowl over hot water, mix together the melted chocolate and melted butter.
In another bowl, combine the sugars, cornstarch and lavender, baking powder, and salt. Add the eggs and whisk until fully incorporated and thickened. Slowly whisk in the melted chocolate–butter mixture, then gently fold in the chocolate chips.
Press plastic wrap into the surface of the dough and pop in the fridge to rest overnight.
To bake, preheat the oven to 350°F and set a rack in the middle of the oven. Line a baking sheet with parchment paper.
Spoon the cookies, a tablespoon of dough at a time, onto the baking sheet. They spread A LOT, so for a tablespoon do no more than 8 per sheet, with at least 3 inches of space around them,
Bake for about 8 minutes on the middle rack, rotating the baking sheet halfway through. When the cookies are just beginning to crack on top but still a little tender in the center, remove from the oven, but leave them on the baking sheet for another 5 minutes to set. Place the cookies on a rack to finish cooling.