Get ready to fall in love with these lavender chocolate chip cookies! Chewy in the center, crispy around the edges, and packed full of lavender and chocolate chips, these cookies will have any lavender lover swooning.
Why I love these cookies
If you love lavender (like me), you’re in the right place because these lavender chocolate chip cookies are the best lavender treat.
Chocolate and lavender are a fantastic combination, and each bite is loaded with chocolate and lavender goodness.
The cookies have the best texture – crispy, golden-brown edges, soft, chewy centers, and lots of melty chocolate chips.
And good news! My recipe is super simple to make and you probably have the ingredients already stashed in your pantry. Just grab a bottle of lavender extract and you’re in business.
For more lavender recipes, try lavender shortbread, lavender milk, and lavender chocolate truffles.
Ingredients
- 2 cups all-purpose flour -For accurate results, measure the flour using a digital kitchen scale or use the spoon and level method.
- 1 teaspoon baking powder – lets the cookies spread and rise.
- 3/4 cup salted butter – Let the butter soften for 15 to 20 minutes. This ensures the butter creams well with the sugar and creates the best texture.
- 3/4 cup light brown sugar, packed – gives the cookies chewiness.
- 1/4 cup granulated sugar – is responsible for the crispy edges.
- 1 egg – This should be at room temp as well.
- 1 teaspoon pure vanilla extract – adds depth of flavor.
- 1 teaspoon lavender extract – creates a wonderful floral aroma. I recommend the lavender extract from Angel Bake. It tastes authentic without being too strong or soapy. I explain this more in my lemon lavender cake recipe.
- 3/4 cup semisweet chocolate chips – We love semisweet chocolate chips, but you could also choose milk or dark chocolate chips.
- 3/4 cup lavender chocolate chips – To double up on the lavender yumminess, I added my homemade lavender chocolate chips. They are easy to make in 30 minutes, but you can also use more semisweet chocolate chips or swap in white/milk chocolate chips.
- flaky sea salt (optional) – A sprinkle of salt balances the sweetness and brings out the delicious chocolate flavor.
Instructions
1. Prepare for baking
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
2. Combine dry ingredients
In a medium bowl, whisk the flour and baking powder until combined. Then, set aside.
Measure your flour correctly: This is my #1 baking tip. Don’t scoop your measuring cup into the flour because you will end up using too much flour. Rather, spoon the flour into the measuring cup and swipe the excess flour off with the back of a knife. Or best, weigh the flour with a digital kitchen scale. 1 cup of flour equals 120 grams.
3. Cream butter and sugar
In a large mixing bowl and using an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy, 2 to 3 minutes. You can also use a stand mixer fitted with a paddle attachment.
4. Incorporate egg and extracts
Add in the egg, vanilla extract, and lavender extract. Mix at medium speed until pale in color and fluffy, for 1 to 2 minutes. Scrape the sides of the bowl as needed.
5. Mix in dry ingredients
Add the flour mixture to the wet ingredients and mix at low speed until it is just combined.
6. Fold in chocolate chips
Mix the lavender chocolate chips and chocolate chips into the dough with a wooden spoon or rubber spatula.
7. Shape cookies
Scoop the dough with a 2-tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on the prepared baking sheet.
Can I chill the cookie dough overnight? Sure! Shape the cookie dough into balls, arrange them on a lined cookie sheet, and cover with plastic wrap before chilling overnight. There’s no need to warm the cookie dough before baking, but add 1 to 2 minutes to the baking time.
8. Bake cookies
Bake for 10 to 11 minutes, until they have a light golden-brown color.
Scoot the cookies: When the cookies come straight out of the oven, scoot a large round cookie cutter around them in a circular motion. Doing so gives the cookies the perfect circular shape.
9. Cool
After baking, press a few extra chocolate chips into the cookies and sprinkle with sea salt (if desired). Then, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage
- Store: Keep the cookies in an airtight container or a Ziplock bag. They will last at room temperature for up to a week.
- Freeze baked cookies: Place the cookies in a freezer bag or an airtight container and freeze for up to 3 months. Thaw on the counter for 30 minutes to an hour before eating.
- Freeze the cookie dough: Shape the cookie dough into balls, arrange them on a lined cookie sheet, and freeze for 1 to 2 hours. Transfer the frozen dough balls into a freezer bag and freeze for up to 30 days. You can bake the cookies from frozen, but you may add a few minutes to the baking time.
More chocolate cookies
- Lemon Chocolate Chip Cookies
- Ruby Chocolate Chip Cookies
- Condensed Milk Chocolate Chip Cookies
- Frosted Chocolate Chip Cookies
- Matcha Chocolate Chip Cookies
- Pumpkin White Chocolate Chip Cookies
Lavender Chocolate Chip Cookie Recipe
Ingredients
- 2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 3/4cup / 170 g / 6 oz salted butter, softened
- 3/4 cup / 155 g / 5.5 oz light brown sugar, packed
- 1/4 cup / 50 g / 1.8 oz granulated white sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 tsp lavender extract
- 3/4 cup / 130 g / 4.5 oz semisweet chocolate chips
- 3/4 cup / 130 g / 4.5 oz lavender chocolate chips (see note below)
- extra butterscotch and chocolate chips for sprinkling on top (optional)
- flaky sea salt for sprinkling (optional)
Instructions
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Line baking sheets with parchment paper and set aside.
- Combine dry ingredients. In a medium bowl, whisk the flour and baking powder until combined. Then, set aside.
- Cream butter and sugar. In a large mixing bowl and using an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy, 2 to 3 minutes. You can also use a stand mixer fitted with a paddle attachment.
- Incorporate egg and extracts. Add in the egg, vanilla extract, and lavender extract. Mix at medium speed until pale in color and fluffy, for 1 to 2 minutes. Scrape the sides of the bowl as needed.
- Mix in dry ingredients. Add the flour mixture to the wet ingredients and mix at low speed until it is just combined.
- Fold in chocolate chips. Mix the lavender chocolate chips and chocolate chips into the dough with a wooden spoon or rubber spatula.
- Shape cookies. Scoop the dough with a 2-tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches / 7.5 cm apart on the prepared baking sheet.
- Bake cookies. Bake for 10 to 11 minutes, until they have a light golden-brown color.
- Cool. After baking, press a few extra chocolate chips into the cookies and sprinkle with sea salt (if desired). Then, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
Lavender chocolate chips: To double up on the lavender yumminess, I added my homemade lavender chocolate chips. They are easy to make in 30 minutes, but you can also use more semisweet chocolate chips or swap in white/milk chocolate chips.
Measure your flour correctly: This is my #1 baking tip. Don’t scoop your measuring cup into the flour because you will end up using too much flour. Rather, spoon the flour into the measuring cup and swipe the excess flour off with the back of a knife. Or best, weigh the flour with a digital kitchen scale. 1 cup of flour equals 120 grams.
Can I chill the cookie dough overnight? Sure! Shape the cookie dough into balls, arrange them on a lined cookie sheet, and cover with plastic wrap before chilling overnight. There’s no need to warm the cookie dough before baking, but add 1 to 2 minutes to the baking time.
Scoot the cookies: When the cookies come straight out of the oven, scoot a large round cookie cutter around them in a circular motion. Doing so gives the cookies the perfect circular shape.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 126mgCarbohydrates: 29gFiber: 2gSugar: 17gProtein: 3g
