Sea Salt, Lavender, And White Chocolate Chip Cookies – a delicious recipe with Flour, Cornstarch, Baking Soda, Salt, Sugar, Lavender. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a bowl combine flour, cornstarch, baking soda and salt; set aside.", "In a food processor, process the sugar and lavender for a few seconds until the lavender is chopped into tiny pieces and sugar starts to ""smoke"" out of the processor. This step perfumes the sugar and ensures that the lavender will be evenly distributed within the cookie!", "In an electric mixer, beat together the butter, shortening and lavender sugar on medium for 3 minutes. Add in the egg and egg white and beat for 3 more minutes until fluffy. Add in the flour mixture slowly and white chocolate until combined.", "Using a cookie scoop, generously scoop oversized balls of dough onto a parchment-lined baking sheet, then preheat oven to 375u00b0F. While the oven is preheating, place sheets of dough in the freezer to let them firm up. Once the oven is ready, bake cookies for 12 minutes.", "The cookies should look slightly underdone when you take them out. Immediately sprinkle with sea salt and extra lavender if you want! Allow to cool then indulge in one of the best cookies you will ever make.", "Recipe from Rachael of Spache the Spatula."]
699
kcal
Calories
36
g
Fat
81
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2-1/2 cups Flour, 2 teaspoons Cornstarch, 3/4 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Sea Salt, Lavender, And White Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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