Lavender Chocolate Chip Cookies

The smell of lavender always transports me back to this tiny herb shop in Provence where I bought my first culinary lavender buds. I remember standing there, inhaling that unmistakable floral scent, wondering if it would actually work in cookies. That first batch was overwhelming—way too much lavender—but I've learned to treat these delicate purple flowers with restraint.

Last summer, my neighbor Sarah smelled these baking through our open kitchen window and actually knocked on the door to investigate. Now she requests them for every book club meeting, and watching people's faces when they realize there are flowers in their chocolate chip cookies is honestly my favorite part.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour: The foundation of everything; I use unbleached for a slightly better texture
• 1/2 teaspoon baking soda: Helps create those perfect crackly tops we all want
• 1/2 teaspoon salt: Essential balance, especially with the floral lavender
• 2 teaspoons dried culinary lavender, finely chopped: Pulse this in a clean coffee grinder or mortar and pestle; grocery store lavender in the spice aisle works perfectly
• 1 cup (225 g) unsalted butter, softened: Leave it out for exactly one hour, not more, not less
• 3/4 cup (150 g) granulated sugar: For that satisfying crisp edge
• 3/4 cup (150 g) light brown sugar, packed: Press it firmly into the cup; this creates the chewy center
• 2 large eggs: Room temperature eggs incorporate so much better into the dough
• 2 teaspoons pure vanilla extract: Never skip this—its the bridge between chocolate and lavender
• 1 1/2 cups (260 g) semisweet chocolate chips: Ghirardelli is my go-to, but use whatever you love

Instructions

Preheat and prep:

Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper; dont skip this step or you will regret the cleanup later.

Whisk the dry blend:

In a medium bowl, combine flour, baking soda, salt, and your chopped lavender; make sure the lavender is distributed evenly so no cookie gets a floral bomb.

Cream your butter and sugars:

Beat softened butter with both sugars until the mixture turns pale and fluffy; this takes about 3 minutes and creates those gorgeous ridges on top.

Add the wet ingredients:

Beat in eggs one at a time, letting each fully incorporate before adding the next, then mix in the vanilla until everything is smooth and glossy.

Combine everything:

Gradually pour in your dry ingredients, mixing on low speed just until the flour streaks disappear; overmixing makes tough cookies.

Fold in the chocolate:

Gently stir in the chocolate chips by hand so you dont break them; some barely mixed-in flour patches are totally fine.

Scoop and space:

Drop rounded tablespoons onto your prepared sheets, leaving 2 inches between each one; these do spread a bit as they bake.

Bake to golden perfection:

Bake for 10 to 12 minutes until edges are lightly golden but centers still look slightly underbaked; they will finish cooking on the hot pan.

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack; otherwise they will break apart.

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My mom initially looked at me skeptically when I first served these, claiming she wasnt a floral dessert person. Now she keeps a jar of culinary lavender in her pantry and texts me every time she bakes a batch to tell me they are still her favorites.

Getting the Lavender Balance Right

Too much lavender turns these cookies into soap, but the right amount creates something magical. I once added a full tablespoon instead of two teaspoons and nobody could eat them. Now I measure carefully, and sometimes even reduce to 1 1/2 teaspoons if the lavender is particularly potent.

Making These Your Own

White chocolate chips instead of semisweet create an entirely different experience—creamier and more elegant. Dark chocolate works beautifully too, creating this sophisticated grown-up version that pairs perfectly with red wine instead of milk.

Storage and Serving Suggestions

These cookies keep surprisingly well in an airtight container for up to five days, though the texture softens over time. I actually prefer them on day two or three when the lavender has had time to meld with the other flavors. For freezing, scoop the dough balls onto a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag.

• These are exceptional with Earl Grey tea, obviously
• A pinch of flaky sea salt on top before baking creates this incredible sweet and salty moment
• If you want to gift these, wrap them individually in parchment and tie with kitchen twine

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Theres something so satisfying about turning flowers into food, and watching someone discover that subtle floral note for the first time never gets old.

Recipe FAQs

→ How does lavender affect the cookie flavor?

Lavender adds a subtle floral fragrance that brightens the cookie’s rich chocolate undertones without overpowering.

→ Can I substitute white chocolate chips?

Yes, white chocolate chips lend a sweeter, creamier taste that complements the lavender’s floral character.

→ What is the best baking temperature and time?

Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers are set.

→ How should I prepare the dough for even baking?

Scoop rounded tablespoons spaced about 2 inches apart on parchment-lined sheets for uniform heat distribution.

→ Any tips to enhance the lavender aroma?

Sprinkle a pinch of lavender sugar on each cookie before baking to boost floral notes.