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.
