Salted White Chocolate Lavender Cookies

 

recipe from spache the spatula

yields 21 cookies

300 g all-purpose flour
2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp kosher salt
301 g granulated sugar
2 tsp lavender
8 tbsp unsalted butter, room temperature
72 g vegetable shortening
1 large egg + 1 large egg yolk, room temperature
6 oz. white chocolate chunks
sea salt, for sprinkling

In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.

In a food processor, process the sugar and lavender for about 10-20 seconds until the lavender is chopped into pretty tiny pieces, and sugar starts billowing like smoke up pout of the top of the processor.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening, and lavender sugar at medium-high speed for 3 minutes. Add in the egg and egg yolk and beat for 3 more minutes until fluffy. Add in the flour mixture and the chocolate and beat on low until combined.

Weigh out 21 cookies - 50 g each - onto three silicone baking mat-lined baking sheets an inch or two apart. Place the tray in the freezer.

Preheat your oven to 375 F. When the oven has finished preheating, take the dough out of the freezer and bake for 12 minutes. It should look a little underdone when you take it out. Immediately sprinkle each cookie with a small pinch of sea salt (and extra lavender, if you want).

Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.