Preheat the oven to 350°F. 

Have a parchment-lined baking sheet handy. Use an electric mixer to mix together the sugar, oil, egg, and vanilla. 

Mix for 1 minute on high speed. Add the salt, flour, baking soda, lavender (crush it between your fingertips before adding to batter), and mix on low until a sticky batter forms. 

Stir in the chocolate. Use wet hands to form the batter into 3 equal-sized logs, about 3 inches wide by 7 inches long. It may be easiest to form the log directly on the parchment paper. 

Bake the logs for 25 minutes, until golden. Remove from the oven and let cool for 10 minutes. Use a sharp knife to cut the logs into biscotti sticks, about 10 per log. 

Reduce the oven temperature to 300°F and return the sliced biscotti to the oven for an additional 10 minutes. Let cool before serving. Biscotti can be kept in an airtight container for up to 1 month.