Indulge in the delightful fusion of Lavender Chocolate Chip Cookies, a treat that blends the floral elegance of lavender with rich, melty chocolate. These cookies are chewy in the center, crispy at the edges, and perfect for cozy afternoons or special occasions. Ready in under 30 minutes, this floral cookie recipe is a simple yet sophisticated addition to your baking repertoire.
Why You’ll Love Lavender Chocolate Chip Cookies
- Unique Flavor: Lavender’s floral notes pair beautifully with chocolate’s richness.
- Perfect Texture: Soft centers with golden, crispy edges.
- Easy Ingredients: Uses pantry staples plus a touch of lavender extract.
- Customizable: Adjust lavender intensity or swap chocolate types.
- Quick to Make: Ready in about 30 minutes, ideal for any day.
Ingredients for Lavender Chocolate Chip Cookies
Here’s what you need for this floral cookie recipe (makes ~20 cookies):
- 2 cups (240g) all-purpose flour
- 1 tsp (4g) baking powder
- ¾ cup (170g) salted butter, softened
- ¾ cup (155g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) lavender extract
- ¾ cup (130g) semisweet chocolate chips
- ¾ cup (130g) lavender chocolate chips (or additional semisweet)
- Flaky sea salt (optional, for garnish)
Equipment
- Baking sheets
- Parchment paper
- Medium mixing bowl
- Stand mixer or hand mixer
- 2-tbsp cookie scoop
- Wire rack
- Measuring cups and spoons
Ingredient Tips
- Use lavender extract sparingly to avoid overpowering the cookies.
- Semisweet chocolate chips balance sweetness; dark chocolate adds depth.
- If lavender chocolate chips are unavailable, double up on semisweet.
- Soften butter to room temperature for a fluffy texture.
- Flaky sea salt enhances flavors; sprinkle lightly for a gourmet touch.
Directions for Lavender Chocolate Chip Cookies
Let’s bake this floral cookie recipe—simple, fragrant, and irresistible!
Prep and Mix Dry Ingredients
I preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk 2 cups flour and 1 tsp baking powder, then set aside.
Cream Butter and Sugars
In a stand mixer with a paddle attachment (or hand mixer), I beat ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar on medium-high for 2–3 minutes until light and fluffy, scraping the bowl as needed.
Add Wet Ingredients
I add 1 egg, 1 tsp vanilla extract, and 1 tsp lavender extract, mixing on medium until pale and creamy, about 1 minute.
Combine and Fold
I gradually add the dry ingredients on low speed, mixing until just combined. I fold in ¾ cup semisweet chocolate chips and ¾ cup lavender chocolate chips with a spatula.
Shape and Bake
Using a 2-tbsp cookie scoop, I portion the dough, placing balls 3 inches apart on the baking sheets. I bake for 10–11 minutes until edges are lightly golden but centers remain soft. If desired, I press extra chocolate chips on top and sprinkle with flaky sea salt right after baking.
Cool and Serve
I let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. I serve warm or at room temperature for maximum enjoyment.
Nutrition
- Prep Time: 15 minutes
- Bake Time: 15 minutes
- Total Time: 30 minutes
- Yield: ~20 cookies
- Calories: ~160 kcal per cookie
- Macros per Cookie: 20g carbs, 2g protein, 8g fat, 1g fiber
Variations
Try these twists on this recipe:
- Dark Chocolate Swap: Use dark chocolate chips for a richer flavor.
- Lemon Zest: Add 1 tsp lemon zest for a citrusy twist, inspired by LaylaCooks’ Lemon Chicken Orzo Soup.
- Nutty Crunch: Mix in ½ cup chopped almonds or pecans.
- Gluten-Free: Substitute with 1:1 gluten-free flour blend.
- Vegan Option: Use plant-based butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing complement.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy alongside LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze baked cookies for up to 3 months, thawing at room temperature. To freeze dough, I scoop into balls, freeze on a tray for 30 minutes, then store in a freezer bag for up to 30 days. I bake from frozen, adding 1–2 minutes to the bake time.
Serving Tips
- Presentation: Arrange on a decorative plate with a sprinkle of sea salt.
- Garnish: Add extra chocolate chips or a dusting of lavender buds for flair.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a unique tea-time spread.
- Portion Size: 1–2 cookies per person.
- Occasions: Perfect for tea parties, brunches, or gifting.
FAQs
Where can I find lavender extract?
Look for culinary-grade lavender extract at specialty food stores or online.
Can I use fresh lavender instead?
Yes, finely grind ½ tsp culinary-grade dried lavender; fresh may be too mild.
Why are my cookies too strong?
Lavender extract is potent; measure precisely to avoid overpowering the chocolate.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend and ensure other ingredients are certified gluten-free.
How do I prevent spreading?
Chill the dough for 15 minutes before baking if it feels too soft.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Lavender Chocolate Chip Cookies are a delightful, floral-infused treat that elevates any occasion. This floral cookie recipe combines the elegance of lavender with the comfort of chocolate for a chewy, crispy delight. Try this quick recipe and savor the magic!
lavender Chocolate Chip Cookies
Ingredients
- 2 cups 240g all-purpose flour
- 1 tsp 4g baking powder
- ¾ cup 170g salted butter, softened
- ¾ cup 155g light brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 large egg room temperature
- 1 tsp 5ml vanilla extract
- 1 tsp 5ml lavender extract
- ¾ cup 130g semisweet chocolate chips
- ¾ cup 130g lavender chocolate chips (or additional semisweet)
- Flaky sea salt optional, for garnish
Instructions
Prep and Mix Dry Ingredients
- I preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk 2 cups flour and 1 tsp baking powder, then set aside.
Cream Butter and Sugars
- In a stand mixer with a paddle attachment (or hand mixer), I beat ¾ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar on medium-high for 2–3 minutes until light and fluffy, scraping the bowl as needed.
Add Wet Ingredients
- I add 1 egg, 1 tsp vanilla extract, and 1 tsp lavender extract, mixing on medium until pale and creamy, about 1 minute.
Combine and Fold
- I gradually add the dry ingredients on low speed, mixing until just combined. I fold in ¾ cup semisweet chocolate chips and ¾ cup lavender chocolate chips with a spatula.
Shape and Bake
- Using a 2-tbsp cookie scoop, I portion the dough, placing balls 3 inches apart on the baking sheets. I bake for 10–11 minutes until edges are lightly golden but centers remain soft. If desired, I press extra chocolate chips on top and sprinkle with flaky sea salt right after baking.
Cool and Serve
- I let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. I serve warm or at room temperature for maximum enjoyment.
Notes
Did you Like This Recipe? Please Rate and Comment Below!