Lavender Chocolate Chip Cookies (Printable)

Fragrant lavender and rich chocolate chips combine for a unique and delicious baked treat.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons dried culinary lavender, finely chopped

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup light brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, and chopped lavender in a medium bowl.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold chocolate chips into the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are just set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The lavender is not overwhelming, it is this gentle whisper that makes chocolate taste somehow more chocolatey
  • People will think you are fancy and accomplished but really they are just butter cookies with a pretty twist
  • They are the kind of cookie that starts conversations and ends with people asking for the recipe
02 -
  • Culinary lavender is different from the lavender sold for crafts or sachets, it has been grown and dried specifically for eating
  • These cookies continue baking on the hot sheet, so removing them when centers look slightly underdone is actually the correct move
  • The dough benefits from chilling for 30 minutes if your kitchen runs warm, preventing cookies from spreading too thin
03 -
  • Use a kitchen scale to weigh your flour, too much flour creates dry cookies and too little makes spreading disasters
  • Rotate your baking sheets halfway through baking time if your oven has hot spots like most of ours do

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