Description
Lavender Chocolate Chip Cookies combine the classic rich sweetness of chocolate chip cookies with a delicate floral note of culinary-grade lavender. Using white chocolate chips and aromatic lavender, this American cookie recipe offers a unique twist that’s fragrant, tender, and perfectly chewy. Chilling the dough ensures beautifully shaped cookies with enhanced flavor and texture.
Ingredients
Dry Ingredients
- 1 ½ cups (195 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons culinary-grade lavender (divided)
Wet Ingredients
- ½ cup (113 g) salted butter at room temperature (8 Tablespoons)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Mix-ins and Garnishes
- 1 cup (170 g) white chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Grind Lavender: Grind half of the dried lavender (1 teaspoon) finely using a food processor or mortar and pestle and set aside for mixing with the wet ingredients.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, baking soda, baking powder, and the remaining whole lavender (1 teaspoon). Stir well and set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, cream the room temperature salted butter, granulated sugar, brown sugar, and the ground lavender for 3 minutes until the mixture is light, fluffy, and fragrant.
- Add Egg and Vanilla: Add in the large egg and vanilla extract to the creamed mixture. Continue beating for another 2 minutes until the mixture is even lighter and resembles cake batter. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed or fold gently with a spatula until mostly combined, about 1 minute maximum. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Add the white chocolate chips and gently fold them into the dough with a spatula until evenly distributed.
- Chill Dough: Cover the cookie dough and refrigerate for at least 30 minutes, up to 72 hours, to firm the butter, improve texture, and enhance flavors.
- Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- Portion Cookies: Using a medium cookie scoop, place dough balls onto the parchment-lined cookie sheets, spacing them about 3 inches apart with six cookies per half-sheet pan.
- Bake: Bake in the center rack of the oven for 9-11 minutes until edges are light golden brown but centers remain slightly gooey.
- Shape Cookies (Optional): Immediately after removing from the oven, lift the parchment paper at opposite corners and allow it to drop a couple of times to flatten the cookies and create a beautiful craggy top.
- Add Finishing Salt & Cool: Sprinkle flaky sea salt over warm cookies if desired. Let the cookies cool on the pan for at least 30 minutes before transferring them to a cooling rack or container.
Notes
- Using culinary-grade lavender is important to ensure safe consumption and the best flavor without bitterness.
- Chilling the dough is essential for preventing excessive spreading and improving flavor depth.
- The optional step of dropping the parchment sheet helps to gently flatten cookies for a more attractive texture.
- You can substitute dark or milk chocolate chips if preferred, but white chocolate complements the lavender best.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
