Lavender Chocolate Chip Cookies
I have a friend, her name is Angie and she is, in the world of Pastry Chefs at the top of the game she has worked in LeCirque 2000 (NYC), Payard Patisserie (NYC), El Bulli (Spain), Jacques Torres (NYC) and the Culinary Institute of America (Napa, CA) and if you couldn’t tell, yes I am so proud to call her a friend and over the Moon that I get to enjoy what she bakes!!!
I am so excited that Angie has agreed to share her recipe for Lavender Chocolate chip Cookies with us. What’s so cool about Angie is she is so modest and is always willing to help. When I have a question about something I am baking, Hello Angie! She never brags about her Craft but the second you taste something she baked, you get it. Trust me you need to make these! Thank you Angie.
Ingredients:
- 1 tablespoon lavender
- 1 tablespoon unsalted butter
- 12 oz semisweet chocolate
- 6 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 12 oz chocolate chips
Directions:
- Preheat oven to 350F
- Melt the one tablespoon of butter with the one tablespoon of lavender and leave to steep
- Melt the 6 tablespoons of butter with the 12 oz of chocolate. This can be done in a microwave in 30 seconds intervals. After each 30 second heating stir the mixture. Stop heating when there is still a little chocolate unmelted. Continue stirring and the residual heat will melt the rest if the chocolate.
- In a separate bowl mix the flour, baking powder and salt.
- In the mixer beat the eggs with a whisk until blended. Then slowly add the sugar until incorporated. Slowly increase the speed to high and beat until the mixture is thick and light.
- Strain the lavender butter into the melted chocolate mixture (the lavender flowers are discarded. Only the lavender flavored butter is used). Then add that chocolate lavender mixture into the egg mixture.
- Beat until the ingredients are fully incorporated.
- Add the chocolate chips and beat for a few more seconds.
- Cover with plastic and refrigerate the batter for 30 minutes.
- Use a 1/4 cup ice cream scooper and scoop balls of dough onto a parchment paper lined sheet pan. Leave two inches between each ball.
- Bake the cookies for 10 to 15 minutes. 10 minutes will produce a more fudge-like cookie. 15 minutes will produce a more well done cookie.
- Let the cookies cool on a rack for 15 minutes.
-Daniel Mancini
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