Preheat oven to 350F. (176C)

Prepare baking sheet with parchment paper.

Start by making a lavender sugar, where all of your flavor will come from. Do this by grinding up lavender with your brown and granulated sugar. I use a mortar and pestle, but a food processor works great too. Grind slightly, just enough so you don't have large pieces of lavender. Set aside.

Next, In a large bowl combine your dry ingredients: flour, baking powder, baking soda and salt. Set aside.

Put the butter in a medium size sauce pan and melt over medium - low heat. Heat until melted and slightly browned. Pour melted butter into a large bowl.

Pour lavender sugar mixture over the melted butter and mix until well combined. Let butter cool for several minutes. Whisk in the egg and then vanilla.

Sift the dry ingredients into the butter/sugar (wet ingredients mixture) and mix, folding in the chocolate

Use a small cookie scoop to portion out even size cookie dough balls. Place them on your prepared baking sheet, giving at least an inch inbetween cookie - to allow for flattening.

Bake for 10 to 12 minutes, until golden, the edges crisp, but the centers still soft. Let the cookies sit on the baking sheet for five minutes, then transfer them to cooling rack to cool further, before serving.

Garnish with additional lavender buds and a pinch of flaky sea salt, if desired!