Lavender Chocolate Chip Cookies (Print version)
Floral lavender and rich chocolate come together in these delicately fragrant sweet bites.
# What you'll 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.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold chocolate chips into the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are just set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert suggestions:
01 -
- The lavender adds this sophisticated floral note that makes people think you spent hours perfecting the recipe
- These cookies strike that perfect balance between crisp edges and chewy centers every single time
02 -
- Overbaking is the enemy of chewy cookies, pull them out when edges are barely golden
- Culinary lavender is different from lavender meant for sachets, so source the right kind
03 -
- Chop your lavender buds right before adding them to preserve their essential oils
- Room temperature ingredients prevent the dreaded cookie spread disaster