Lavender Chocolate Chip Cookies (Printable)
Floral lavender and rich chocolate chips blend into a delicate, aromatic sweet treat.
# 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 Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, and chopped lavender until evenly distributed.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Gently fold semisweet chocolate chips into dough using a spatula until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are golden brown and centers appear slightly underbaked.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The floral aroma fills your kitchen while they bake, making ordinary afternoons feel special
- These cookies strike that perfect balance between sophisticated and comfortingly familiar
02 -
- Overbaking makes lavender taste bitter, so pull them out when edges are barely golden
- Culinary lavender is essential, never use lavender from craft stores or meant for sachets
03 -
- Room temperature ingredients make a noticeable difference in texture, so plan ahead and set everything out an hour before baking
- Freeze scooped dough balls on a baking sheet first, then transfer to a freezer bag for fresh baked cookies anytime