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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
- Grind the two ingredients together coarsely in a food processor or blender, until the sugar turns green and there are no more plant pieces.
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
- Cream butter with sugar and the wild bergamot sugar.
- Combine the flour, cocoa powder, and baking soda.
- Add the dry ingredient mixture to the butter-sugar mixture, slowly, until incorporated.
- Wrap the dough in saran wrap and chill for 30 minutes.
- Scoop the dough using an ice cream scoop and form into 1 1/2-inch balls with your hands.
- Place the dough balls on a baking sheet lined with parchment paper, 1 inch apart.
- Bake at 350° F for 5 minutes.
- Rotate the tray and bake another 3 minutes, or until lightly brown.
- This recipe is a Community Pick!