I love this chocolate chip cookie combo. Anytime I can use my lavender flowers in a recipe I do. I grow the lavender in my yard, then harvest it. I then store it in jars for use all-year long. These are so good! Be sure to get a dark chocolate candy bar with salt. If you cannot find it use a regular dark chocolate bar and sprinkle sea salt on top of cookie before baking.

Preheat the oven to 350 degrees.

Add butter to a small pan and brown. It will become very fragrant and you will see the top foaming and brown bites in the bottom of the pan. Cook about 6 minutes.

In the meantime, chop a regular-sized chocolate bar into bits.

Using a mortal and pestle, break up the lavender flowers.

To the stand mixer bowl, add the sugar and slightly cooled browned butter and mix. Add the lavender syrup (optional), lavender flowers, cream cheese, egg, and mix until well combined.

Note: the lavender simple syrup is created by using equal parts water and sugar and heat in a pan until the sugar evaporates. Then, add the lavender flowers off the heat and allow it to sit about one hour then strain out flowers and refrigerate. You can use this is many recipes like cakes, cookies, and even cocktails ~ chilled of course.

In a large bowl, whisk together the flours and baking soda. Then add the dry ingredients to the wet ingredients. Mix to incorporate.

Fold in the chips using a spatula.

Place the cookie dough in fridge for 30 minutes to chill.

Place 5 cookies on a parchment-lined baking sheet. Makes about 10 large cookies.

Bake at 350 degrees for 10-11 minutes, turn pan. Crank heat up to 375 degrees and continue to bake until slightly browned and chewy, about 3 more minutes.

Cool on a rack and enjoy!