Description
These lavender chocolate chip cookies offer a delightful floral twist on a beloved classic. Infused with finely chopped culinary lavender and studded with semi-sweet chocolate chips, these soft, chewy cookies are perfect for tea time, gifting, or adding an elegant touch to any dessert spread.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1–1½ teaspoons dried culinary lavender (finely chopped)
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and finely chopped dried culinary lavender to distribute the ingredients evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can make the cookies tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the cookie dough.
- Shape Cookies: Using a rounded tablespoon, scoop the dough and place each portion about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set but still soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- Use only food-grade culinary lavender to avoid any bitterness in the cookies.
- For a stronger lavender flavor, infuse the sugar with dried lavender a day ahead by mixing and letting it sit.
- Cookies can be frozen either before baking or after baking for convenient storage.
