Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

In a medium mixing bowl, whisk together the flour and baking powder until well combined.

In a large bowl, cream the softened butter with the light brown and granulated sugar until light and fluffy.

Add the egg, vanilla extract, and lavender extract to the butter mixture, and beat until well incorporated.

Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.

Gently fold in the semisweet and lavender chocolate chips.

Scoop the dough onto the prepared baking sheets, spacing about 3 inches apart.

Bake for 10-11 minutes or until lightly golden brown, letting centers remain slightly soft.

Sprinkle extra chocolate chips and flaky sea salt on top if desired. Allow to cool for 10 minutes before transferring to a wire rack.