Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

In another bowl mix butter with sugar and lavender until smooth. Stir in the egg and vanilla extract.

Incorporate flour mixture, and in the middle of the process add chocolate chunks. Don’t overmix the batter.

Using an ice cream scoop or simply a tablespoon take equal portions of dough and place on the prepared baking sheets, 1 inch apart. Press lightly with the bottom of a glass.

Bake for 10 minutes for softer cookies or for about 15 minutes for crisp ones. While cookies are still warm add some extra chocolate chunks on top and granulated sugar if desired, to get a beautiful look. Cool completely on a wire rack.

These cookies can be kept in an airtight container for several days at room temperature and can freeze up to several months.