Cookie Dough:

In a large mixing bowl or the bowl of a stand mixer, whip the butter and sugars on medium-high speed until light and fluffy.

Whip in the egg, followed by the coffee extract, instant coffee/milk mixture, and lemon zest.

In a separate bowl, sieve the flour, cocoa powder, baking soda, and salt. Add dry mixture to the butter bowl, and mix on low speed until just combined. Do not overmix.

With a wooden spoon or rubber spatula, stir in the chopped white chocolate.

Cover bowl with plastic wrap and transfer to the refrigerator. Chill for at least 2 hours, or overnight.

Once dough has chilled, use a melon baller or ice cream scoop to divide the dough into equal portions, about 1 1/2″ in diameter. Use your hands to roll into golf ball-sized balls.

Freeze cookie dough balls on a parchment-lined plate for 15 minutes. Meanwhile, preheat oven to 350° F / 175° C. Line a baking sheet with parchment or a silicone baking mat.

Place frozen cookie dough balls on prepared tray, allowing space for the cookies to spread.

Bake in preheated oven for 13-15 minutes. If desired, use a large round metal cutter to gently reshape the cookies into perfect circles. Cool on tray for 15 minutes.

With a metal spatula, transfer cookies to a wire rack to cool completely.

While cookies cool, prepare the ganache.

Lavender Ganache:

Gently warm the cream in a small saucepan (do not boil). Stir in dried lavender. Remove from heat and allow mixture to steep for 30 minutes.*

Using a fine mesh strainer, strain the cream mixture. Discard the lavender flowers.

Return infused cream to saucepan and re-weigh. If necessary, top up with extra cream. You should have 130 milliliters (approximately 1/2 cup plus 2 teaspoons, but it’s best to use a scale for accuracy).

Add chopped dark chocolate to a large metal bowl and sit it over a pot of simmering water to create a bain marie, or hot water bath. (Alternately, you can melt the chocolate over a double boiler.) Gently melt the chocolate, stirring occasionally. Remove from heat.

Meanwhile, re-warm the cream mixture until steaming. Remove from heat and stir in the honey.

Pour the cream mixture into the melted chocolate, and whisk until well-combined. Continue whisking vigorously for 3-5 minutes, or until mixture is shiny, smooth and creamy (the ganache will not be overly thick).

With a metal teaspoon, apply a spoonful of ganache to each cookie, then use the back of the spoon spread it evenly over the top.

Sprinkle with dried lavender flowers.

Allow cookies to sit, uncovered, for 1-2 hours, or until ganache sets.

Store cookies in an airtight container at room temperature for up to three days. Lavender-lemon latte cookies can also be frozen in an airtight container between sheets of parchment.