Lavender Chocolate Chip Cookies

The first time I baked lavender cookies, my whole apartment smelled like a French bakery had collided with my grandmother's kitchen. I was skeptical about putting flowers in dessert, but one bite convinced me completely. Now these cookies are my go-to when I want something that feels special without requiring any fancy techniques.

I brought a batch to my book club last spring and watched three different people's eyes widen at first bite. Someone actually asked if I'd bought them from that boutique bakery downtown. Seeing friends reach for seconds while trying to place what made these different is exactly why I keep this recipe in heavy rotation.

Ingredients

• 2 1/4 cups all-purpose flour: The foundation that gives these cookies their perfect chewy-crisp balance
• 1/2 teaspoon baking soda: Just enough lift without making them cakey or puffy
• 1/2 teaspoon salt: Crucial for balancing the sweet floral notes
• 2 teaspoons dried culinary lavender: Use food-grade lavender and chop it finely to distribute evenly
• 1 cup unsalted butter softened: Room temperature butter creates the best texture for creaming
• 3/4 cup granulated sugar: Creates crisp edges and that classic cookie crunch
• 3/4 cup light brown sugar packed: Adds moisture and subtle caramel depth
• 2 large eggs: Bind everything together while adding richness
• 2 teaspoons pure vanilla extract: Enhances both the chocolate and lavender flavors
• 1 1/2 cups semisweet chocolate chips: The bittersweet chocolate perfectly complements the floral notes

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper for easy cleanup

Whisk the dry ingredients:

Combine flour, baking soda, salt, and chopped lavender in a medium bowl until well blended

Cream the butter and sugars:

Beat softened butter with both sugars until light and fluffy, about 2 to 3 minutes

Add the wet ingredients:

Mix in eggs one at a time, then add the vanilla extract until fully incorporated

Combine everything:

Gradually stir in the dry ingredients, mixing just until you no longer see white streaks

Fold in the chocolate:

Gently incorporate the chocolate chips by hand to avoid overworking the dough

Scoop and space:

Drop rounded tablespoons onto your prepared sheets, leaving about 2 inches between each cookie

Bake to perfection:

Bake 10 to 12 minutes until edges turn golden but centers still look slightly soft

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack

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My neighbor's daughter now requests these for her birthday every year instead of cake. Something about grownup flavors in cookie form makes her feel sophisticated. That is the best kind of compliment, really.

Getting The Lavender Right

I once dumped whole lavender buds into the dough and ended up with cookies that tasted like perfume. Chopping the flowers finely makes all the difference between subtle elegance and overwhelming floral. Rub the chopped lavender between your fingers before adding it to release those aromatic oils.

Chocolate Pairings

White chocolate turns these into something reminiscent of Earl Grey tea cookies. Dark chocolate adds sophistication if you find semisweet too sweet. I have even tried chopped white chocolate and dark chocolate together for stunning contrast.

Storage And Make Ahead Tips

The dough keeps in the refrigerator for up to three days and actually develops more flavor as it rests. Frozen dough balls bake beautifully, just add one extra minute to the baking time. Baked cookies stay fresh in an airtight container for four days, though they rarely last that long at my house.

• Scoop extra dough into balls and freeze on a tray before transferring to a bag
• Warm a baked cookie for 10 seconds in the microwave to recreate that fresh baked taste
• Store with a piece of bread to keep them soft if they start to harden

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These cookies have become my unexpected secret weapon for dinner parties. They spark conversations about flavor combinations and somehow make ordinary afternoons feel a little more special.

Recipe Questions & Answers

→ How is lavender incorporated into the dough?

Finely chopped dried culinary lavender is whisked into the dry ingredients, infusing a delicate floral aroma throughout the cookies.

→ Can I substitute the chocolate chips?

Yes, white chocolate chips can replace semisweet ones for a sweeter and creamier variation.

→ What baking temperature and time are recommended?

Bake at 350°F (175°C) for 10 to 12 minutes until the edges turn golden and centers set.

→ What tools are useful when preparing these cookies?

Mixing bowls, an electric mixer or whisk, measuring tools, baking sheets lined with parchment, a wire rack, and a spatula are recommended.

→ How can I enhance the lavender flavor post-mixing?

Sprinkling a pinch of lavender sugar on top before baking intensifies the floral notes.