Lavender Chocolate Chip Cookies (Print View)

Floral lavender meets rich chocolate chips in a tender, baked delight with a unique twist.

# What You'll Need:

→ 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

# Step-by-Step 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 in semisweet chocolate chips until evenly distributed.
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 cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The floral notes balance the chocolate richness in ways you never knew you needed
  • These cookies make people pause and ask whats different—in the best way possible
  • Theyre somehow both fancy enough for a tea party and casual enough for midnight snacks
02 -
  • Culinary lavender is different from lavender sold for crafting or sachets, so read labels carefully
  • Chopping the lavender buds with a knife releases more flavor than leaving them whole
  • These cookies continue firming up as they cool, so do not overbake them
03 -
  • If your lavender feels particularly potent, reduce to 1 1/2 teaspoons to avoid overwhelming the chocolate
  • Room temperature ingredients prevent the dough from separating and give you consistently tender cookies
  • Chill the dough for 30 minutes if it feels too sticky to scoop easily

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