BROOKLYN FARMACY RECIPES

Steps:

• Heat oven to 325°F. Line baking sheet with parchment paper.  In bowl, whisk flour, baking soda, and salt.  In large bowl, combine sugars. Pour butter on top and mix to combine. Mix in egg and vanilla, then flour mixture;
  fold in chocolate chips.  Spread dough evenly on prepared baking sheet to ½ inch thick. Freeze 30 minutes. Bake, rotating sheet after 15 minutes, until golden brown, 30 to 33 minutes. Transfer pan to wire rack to cool completely.  Break into bite-size chunks. Store in airtight container at room temp up to 3 days or freeze up to 3 months. If frozen, let thaw in refrigerator overnight.
  

Steps:

• For the blueberry syrup: Add the blueberries, sugar and lavender to a 3-quart saucepan and stir briskly, mashing some of the blueberries. Let sit for 30 minutes at room temperature.
• Add the lemon juice and 3/4 cup water to the saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer, uncovered, 15 minutes.
• Run the blueberry mixture through a fine-mesh sieve set over a bowl or container. Using the back of a wooden spoon, mash the mixture against the sieve to ensure you get all the syrup. Discard the leftover contents in the sieve. Let the syrup cool to room temperature and chill in the refrigerator before using.
• For the blueberry soda: Fill a 16-ounce glass halfway with ice, add 1/4 cup blueberry syrup, top with seltzer and stir gently to combine.