Lavender Chocolate Chip Cookies (Printable View)

Floral lavender and chocolate chips combine for a delicate, fragrant baked treat with a classic touch.

# What You’ll Need:

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

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

10 - 1 1/2 cups semisweet chocolate chips

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, salt, and chopped lavender.

03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

04 - Beat in the eggs, one at a time, then mix in the vanilla extract.

05 - Gradually add the dry ingredients into the wet mixture, mixing until just combined.

06 - Fold in the chocolate chips until evenly distributed.

07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 10–12 minutes, or until the edges are golden and the centers are just set.

09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

The lavender creates this sophisticated floral note that makes people think you spent hours developing a secret recipe
These cookies stay perfectly chewy for days, developing deeper flavor as they rest

02 -

Overbaking these makes the lavender taste bitter, so pull them out when they still look slightly soft in the center
Chopping the lavender finely is crucial because large pieces can feel like eating potpourri

03 -

Toast your lavender in a dry pan for 30 seconds before adding it to the dough, which releases those essential oils
Chill your baking sheets between batches if making more than one dozen, which helps cookies keep their shape