1 1/2 cups Spelt Flour
1 cup Dutch-process cocoa powder
1 1/2-2 tsp flaky sea salt- I like Murray River
3/4 tsp baking soda
3/4 tsp baking powder
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cups cold butter
2 tsp pure vanilla
1 tablespoon coffee
1 cup Dark Chocolate Chips I use Felchlin discs.
1 teaspoon Lavender – I used organic Lavender Flowers Herbal Tea
1-2 teaspoons Lavender for sprinkling on tops before baking
In a medium sized bowl
add flour ,cocoa powder, sea salt, baking soda, baking powder in a bowl. Mix with a fork and set aside.
Using a stand mixer fitted with the paddle attachment
cream the butter until color is light and texture is fluffy.
Beat in sugars until smooth .
Add vanilla and coffee.
Add one egg at a time beating well after each addition. Don’t forget to keep sides of the mixing bowl scraped to incorporate all dry and wet ingredients evenly.
Add half the flour mixture and beat on low .
Adding remaining flour mixture and mix until incorporated .
Stir in the chocolate chips and lavender by hand.
This is a very thick sticky dough – be strong !!
Roll them into big balls( 2 tablespoons each)
Place on greased baking sheet. Sprinkle with lavender flowers
Chill for 1 hour
Heat oven to 190c/375f
Bake 12-17 minutes. Remove from oven set aside for 5 minutes then move to
cool throughly on a baking rack.
This recipe was inspired by the wonderful Local Milk Blog…RESPECT !!