White Chocolate Lavender Cookies
2 ¼ Cups all purpose flour
2 tsp cornstarch
¾ tsp baking soda
½ tsp salt
1 ½ cup granulated sugar
2 tsp dried lavender
8 T unsalted butter (1 stick), room temperature
6 T vegetable shortening
1 large egg + 1 large egg yolk, at room temperature
1 Cup white chocolate chips
Directions:
2 ¼ Cups all purpose flour
2 tsp cornstarch
¾ tsp baking soda
½ tsp salt
1 ½ cup granulated sugar
2 tsp dried lavender
8 T unsalted butter (1 stick), room temperature
6 T vegetable shortening
1 large egg + 1 large egg yolk, at room temperature
1 Cup white chocolate chips
Directions:
- 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 tiny pieces, and sugar starts billowing like smoke up out 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. **Total of 6 minutes of mixing is key!
- Add in the flour mixture and beat for another full minute.
- Add the chocolate bits and beat on low until combined
- Using a tablespoon-sized cookie scoop, scoop the dough onto parchment paper-lined baking sheets an inch or two apart.
- Place the tray in the freezer to stiffen the batter
- Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 10-12 minutes. It should look a little underdone when you take it out. Adjust your time based on your style of cookie baking sheets.
- Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.