Food & Drink

Recipe of the Week: Salted White Chocolate Lavender Cookies

Rachael Dart's salty-sweet cookies couple delightfully with a cup of tea

By Compiled by: Kirsten Abel August 17, 2015


Seattle food writer Rachael Dart, of foodie blog Spache the Spatula, is back with a new mouthwatering cookie recipe. These morsels are the perfect combination of sweet and salty. They sound delicious all by themselves, but Dart suggests eating them with tea or coffee, or pairing two of them together to make an ice cream sandwich.

And if you want to know how to make your batch chewy or crispy or somewhere in between, head over to the recipe on Dart’s blog where she explains exactly that. You can also follow her on Instagram to keep up to date on her cooking adventures.


  • 2 and 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 and 1/2 cups granulated sugar
  • 2 tsp lavender
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 6 tbsp vegetable shortening
  • 1 large egg + 1 large egg yolk, at room temperature
  • 6 oz. white chocolate chunks (about 1 and 1/2 cups)
  • sea salt, for sprinkling


1. In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.

2. In a food processor, process the sugar and lavender for about 10-20 seconds until the lavender is chopped into pretty tiny pieces, and sugar starts billowing like smoke up out of the top of the processor.

3. 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. Add in the flour mixture and the chocolate and beat on low until combined.

4. Using a large (3 tablespoon-sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)-lined baking sheets an inch or two apart. Place the tray in the freezer.

5. Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 12 minutes. It should look a little underdone when you take it out. Immediately sprinkle each cookie with a small pinch of sea salt (and extra lavender, if you want).

6. Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.


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