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
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Ingredients
- For the wild bergamot sugar:
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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)
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3/4 cup
granulated sugar
- Make the dough and cookies
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1 1/4 cups
unsalted butter, cubed, at room temperature
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3/4 cup
brown sugar
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2
eggs
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1 3/4 cups
flour
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1 1/4 cups
cocoa powder, sifted so that it is not lumpy
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2 teaspoons
baking soda
Directions
- For the wild bergamot sugar:
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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
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Cream butter with sugar and the wild bergamot sugar.
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Combine the flour, cocoa powder, and baking soda.
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Add the dry ingredient mixture to the butter-sugar mixture, slowly, until incorporated.
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Wrap the dough in saran wrap and chill for 30 minutes.
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Scoop the dough using an ice cream scoop and form into 1 1/2-inch balls with your hands.
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Place the dough balls on a baking sheet lined with parchment paper, 1 inch apart.
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Bake at 350° F for 5 minutes.
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Rotate the tray and bake another 3 minutes, or until lightly brown.
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