lavender Chocolate Chip Cookies
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.
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.