Instructions
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Step 3: Beat in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 6: Fold in the chocolate chips evenly throughout the dough.
Step 7: Scoop the dough into balls and place them onto the prepared baking sheet.
Step 8: Bake for 10 to 12 minutes until the cookies are set around the edges.
Step 9: Allow the cookies to cool completely on a wire rack.
Step 10: In a small bowl, whisk together the powdered sugar, milk, lavender extract, and a tiny drop of purple food coloring until smooth.
Step 11: Spoon the glaze into the center of each cooled cookie and gently spread slightly.
Step 12: Garnish with edible dried lavender flowers and let the glaze set before serving.
Storage and Reheating Tips
Store Lavender Glazed Chocolate Cookies in an airtight container at room temperature for up to 5 days.
Place parchment paper between layers to prevent the glaze from sticking.
These cookies can also be refrigerated for a slightly firmer texture.
Freezing the unglazed cookies is recommended for up to 2 months. Add the glaze after thawing for best results.
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