These cookies are so good, you don't have to have the ice cream to fully enjoy them! I am starting off on my culinary training, so I'm trying to work with tastes I'm not familiar with and this really turned out great! The lavender and honey give just a delightful taste and the chocolate adds just the right type of texture. I personally made my own honey vanilla ice cream, but really it is up to you of what you'd like to use.Any basic ice cream base with 1/4 cup of honey and one vanilla bean works great! This treat reminds me off sitting out on the porch on a sunny spring day.
2In a small bowl, combine flour, cornstarch, baking soda, and salt. Mix it up really well then set to the side.
3In another small bowl, combine the sugar and lavender and make sure it is mixed well.
4In a large bowl, cream together the butter and sugar mix until smooth. Add the egg and stir until light and fluffy. Slowly add flour mixture until everything is just combined.
5Add the chocolate shavings just a bit at a time and it is best to fold in by hand. Continue doing this until the dough becomes round and the chocolate is mixed well into it.
6On a parchment lined baking sheet sprayed with cooking spray, pinch off dough and roll into 1 inch balls. Place 2 inches apart.
7Bake for 7-9 minutes, until cookies have spread and are a very light brown *Note I made this in a big kitchen in a culinary school, so you may need to bake longer*
8Allow to cool then place cookies in freezer until chilled so the ice cream won't melt on contact.
9I used a round cookie cutter to help me get a close to match to the size of my cookies for the ice cream. You can use ice cream of your choice, but I recommend honey-vanilla flavored. cut out round pieces of ice cream about 1/2 inch thick and sandwich between the cookies. Enjoy!