1. Preparing the Lavender

1. Grind the dried culinary lavender using a spice grinder or mortar and pestle to release its essential oils.
2. Ensure the lavender is finely ground to avoid overpowering the cookies.

2. Making the Cookie Dough

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and ground lavender.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the chocolate chunks.

3. Chilling the Dough

1. Cover the dough and refrigerate for at least 30 minutes. This helps develop the flavors and prevents the cookies from spreading too much.

4. Baking the Cookies

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper and scoop the dough into balls (about 2 tablespoons each).
3. Place them 2 inches apart on the baking sheet.
4. Sprinkle a pinch of flaky sea salt on top of each cookie.
5. Bake for 10–12 minutes or until the edges are golden brown but the centers remain soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.