As spring is coming to an end and summer is around the corner, cheers to the beautiful nature at its peak blossom! And cheers to me obtaining an oven (finally!!) here’s my very first bake recipe- perfectly aromatic spring fever floral chocolate chip cookies.

Super important- my oven is hotter than the typical, so I have to set about 5-10 degrees lower than the typical conventional oven. If you know your oven, please select the temperature that works best for you when you bake cookies. My recipe is 355 F, so a normal oven will call for 360-365 F.

One thing to note, I’ve learned that baking doesn’t have to be 100% accurate. You don’t need to hunch over the recipe book 100x times checking if you’re about to put in the exact amount of salt the recipe calls for. As a matter of fact, this recipe doesn’t have salt- it’s already in the salted butter hahaha! The most important thing in baking is understanding the fundamentals. Even if you follow the recipe PERFECTLY, you can still make a fuck-up if you use the wrong techniques. Hell, even the weather outside can ruin your recipe- especially if you’re laminating dough. Don’t sweat it, I made cookies soooo many times that I basically pulled this out of my ass, and it turned out BEAUTIFUL! The most important to making the best cookies is all in the technique. For heaven’s sake, make sure you chill the dough, but not for too long. Also, don’t over mix your dough, and mix your wet ingredients first, then add the DRY to the WET; the other way around is a crime. And yes, sugar is a wet ingredient. Any more questions? Cool! Let’s bake some delish cookies!

Spring Fever Chocolate Chip Cookies

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Prep Time 45

Cook Time 10

Resting Time 10

Servings: 9 3-inch cookies

Course: Dessert

Ingredients Equipment Method

Ingredients

Wet Ingredients

120 g melted butter salted
3 sprigs fresh lavender
1 tbsp earl grey loose leaf
3/4 cup granulated sugar (50 g)
1 medium egg
1 tsp vanilla paste

Dry Ingredients

140 g bread flour
10 g rice flour
2 g baking soda

Addings

1 bar dark chocolate chopped
edible flower petals optional for garnish

Equipment

Large bowl
medium bowl
tiny pot
Whisk
Spatula
small cutting board
Chef Knife
baking sheet pan
parchment paper
scale
Strainer
cookie scooper

Method

In pot, melt butter with lavender and earl grey. Allow to infuse then cool down.
In a medium bowl, combine dry ingredients and whisk.
Strain butter from aromatics into a large bowl. Mix in sugar, then egg and vanilla. Fold in dry ingredients. Once dry is incorporated, add chopped chocolate. Transfer to medium bowl and chill for about 15-30 minutes.
Once done chilling, preheat convection oven to 355 degrees F. Scoop cookies evenly spread out on the tray and once oven is ready, bake for 10 minutes. Take out and allow to rest for at least 10 minutes before consuming.