Lavender Chocolate Chip Cookies

In a mixing bowl, combine the flour, baking soda, baking powder, salt and lavender buds. Whisk to combine and set aside.

In the bowl of a stand mixer, beat sugars and butter until completely combined and smooth. Add the eggs and vanilla extract and mix until creamy.

Slowly incorporate the flour/lavender bud mixture into the wet mixture and mix just until the dough comes together and ingredients are combined. Add in the chocolate chips and mix.

Cover the mixing bowl with plastic wrap and refrigerate for at least 24 hours. This step is crucial if you want the best results. But if you’d rather have instant gratification, skip the refrigeration but expect different results.

When ready to bake, preheat the oven to 350 F.

Scoop dough in mounds the size of golf balls and space evenly on a lightly oiled or parchment–lined baking sheet. Leave about 2 inches between each. Sprinkle dough with a dash of coarse sea salt. Don’t roll the dough into balls—just scoop. Rolling makes the texture of the cookie turn out to be dense and not as wonderful as unrolled mounds of dough.

Bake in the oven for 11 to 12 minutes (or up to 14 minutes if you prefer crispier cookies). Note, the original recipe says to bake for 18-20 minutes, so they probably used larger scoops of dough than I did.

Repeat until all of the Best Ever Dough is baked up and you can taste the smell of your house. Unless you’re a dough eater like me, in which case, grab a spoon, Hun!

Recipe adapted from nytimes.com July 2008 recipe for Chocolate Chip Cookies.