These Lavender Chocolate Chip Cookies are a delightful twist on a classic favorite. The subtle floral notes of culinary lavender blend harmoniously with rich chocolate chips, creating a cookie that’s both familiar and intriguingly different. Each bite offers a perfect balance of comfort and sophistication.
I developed this recipe after being inspired by a lavender field visit last summer. The aromatic essence of lavender adds a gentle, unexpected dimension to traditional chocolate chip cookies, making them perfect for afternoon tea, special gatherings, or when you simply want to elevate your everyday cookie experience.
Why You’ll Love This
- Simple ingredients with one special addition transform ordinary cookies into something extraordinary
- Perfect balance of floral and sweet—not perfumey, but delicately aromatic
- Quick 45-minute process from start to finish
- Makes a manageable batch of cookies (no overwhelming leftovers)
- Impressive flavor profile that will have friends asking for the recipe
Ingredients
- 2 cups (240g/8.5oz) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 3/4 cup (170g/6oz) salted butter, softened
- 3/4 cup (155g/5.5oz) light brown sugar, packed
- 1/4 cup (50g/1.8oz) granulated white sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lavender extract
- 3/4 cup (130g/4.5oz) semisweet chocolate chips
- 3/4 cup (130g/4.5oz) lavender chocolate chips (see notes)
- Extra chocolate chips for pressing into baked cookies
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (180°C/gas mark 4). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
- In a large mixing bowl using an electric mixer (or a stand mixer with paddle attachment), cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and lavender extract to the butter mixture. Mix at medium speed until pale in color and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients and mix at low speed just until combined. Do not overmix.
- Fold in both the lavender chocolate chips and semisweet chocolate chips using a wooden spoon or rubber spatula until evenly distributed throughout the dough.
- Using a 2-tablespoon capacity cookie scoop, portion the dough into balls and arrange them about 3 inches (7.5cm) apart on the prepared baking sheets.
- Bake for 10-11 minutes, until the cookies are light golden brown around the edges but still soft in the center.
- Immediately after baking, press a few extra chocolate chips into the tops of the warm cookies and sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Make sure to use culinary-grade lavender, not decorative or fragrance lavender which may contain chemicals.
- For a more pronounced lavender flavor, steep the lavender in the melted butter for 30 minutes, then strain before using (allow butter to solidify slightly before creaming).
- White chocolate chips work beautifully in place of semi-sweet for a sweeter, creamier cookie.
- Add 1/2 teaspoon of lemon zest for a bright, complementary flavor that enhances the lavender.
- If lavender flavor is too strong, reduce to 1-2 teaspoons instead of a full tablespoon.
- The dough can be refrigerated for up to 3 days before baking, which will actually intensify the lavender flavor.
Serving Suggestions
These lavender chocolate chip cookies pair wonderfully with Earl Grey or chamomile tea for an elegant afternoon treat. The floral notes in the cookies complement the tea beautifully, creating a sophisticated snack experience.
For a dessert presentation, serve warm cookies with a small scoop of vanilla bean ice cream and a light drizzle of honey. The contrast between the warm cookie, cold ice cream, and sweet honey brings out the unique lavender flavor even more.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies are done when the edges are golden but the centers still look slightly underbaked—they’ll firm up as they cool.
- Freeze baked cookies for up to 3 months, or freeze cookie dough balls for fresh-baked cookies anytime.
FAQs
Where can I find culinary lavender?
Culinary lavender can be found at specialty food stores, farmers markets, herb shops, or online retailers. Make sure it’s specifically labeled as “culinary” or “food grade.”
Can I use fresh lavender instead of dried?
Yes, but use about 1.5-2 times the amount since fresh herbs are less potent than dried. Make sure it’s unsprayed and food-safe.
My cookies taste like soap/perfume. What went wrong?
You may have used too much lavender or non-culinary grade lavender. Start with less (1-2 teaspoons) and make sure you’re using food-grade lavender buds.
Can I make these cookies without lavender?
Absolutely! You’ll have delicious classic chocolate chip cookies. Consider adding 1/2 teaspoon of cinnamon or a tablespoon of orange zest for a different flavor variation.
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