Lavender Chocolate Chip Cookies (Printable version)

Fragrant lavender blended with rich chocolate chips creates a unique classic treat.

# What you 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

# How to make it:

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 until evenly distributed.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Fold in chocolate chips using a spatula until evenly distributed throughout dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert tips:

01 -
  • The way floral notes dance with semisweet chocolate feels sophisticated yet homey
  • These cookies freeze beautifully and actually taste better after resting overnight
  • Your guests will never guess the secret ingredient until they take that second curious bite
02 -
  • Culinary lavender is different from lavender sold for crafts or sachets; always check the label
  • Chopping the lavender finely prevents big floral bursts that can taste soapy
  • These cookies taste dramatically better after resting in the fridge for 24 hours
03 -
  • Room temperature ingredients make an enormous difference in cookie texture
  • Chilling the dough for at least 30 minutes before baking prevents excessive spreading

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