Wild Bergamot Chocolate Cookies

June  5, 2014
Photo by Yossy Arefi
Author Notes

Lavender bergamot (monarda fistulosa) is not a bergamot or a lavender, but a wild mint. Yossy and I had fun with Sarah Villamore, pastry chef, who created these delicious cookies, that pair the herbal clove flavors of the leaves with chocolate. —tama matsuoka wong

  • Makes 2 dozen
  • For the wild bergamot sugar:
  • 1 1/2 cups lavender bergamot tips (pluck the top few inches of the plant: you want the leaves and the tender, not woody, stems)
  • 3/4 cup granulated sugar
  • Make the dough and cookies
  • 1 1/4 cups unsalted butter, cubed, at room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder, sifted so that it is not lumpy
  • 2 teaspoons baking soda
In This Recipe
  1. For the wild bergamot sugar:
  2. Grind the two ingredients together coarsely in a food processor or blender, until the sugar turns green and there are no more plant pieces.
  1. Make the dough and cookies
  2. Cream butter with sugar and the wild bergamot sugar.
  3. Combine the flour, cocoa powder, and baking soda.
  4. Add the dry ingredient mixture to the butter-sugar mixture, slowly, until incorporated.
  5. Wrap the dough in saran wrap and chill for 30 minutes.
  6. Scoop the dough using an ice cream scoop and form into 1 1/2-inch balls with your hands.
  7. Place the dough balls on a baking sheet lined with parchment paper, 1 inch apart.
  8. Bake at 350° F for 5 minutes.
  9. Rotate the tray and bake another 3 minutes, or until lightly brown.

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Tama Matsuoka Wong is the principal at Meadowsandmore, a wild food purveyor and educational studio.