Introduction

These lavender chocolate chip cookies blend the delicate floral notes of lavender with rich chocolate for a unique and delightful treat. Perfectly soft and chewy, they bring an elegant twist to the classic chocolate chip cookie.

A close-up view of a golden brown cookie topped with dark chocolate chips and small dollops of smooth purple frosting scattered evenly across the surface. Delicate purple lavender flowers and tiny lavender petals are sprinkled on top, adding texture and a pop of color. The cookie has a slightly crumbly texture with visible cracks and a soft but crisp appearance. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour, spooned and leveled
1 tsp baking powder
3/4 cup (170 g) salted butter, softened
3/4 cup (155 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
1 egg, at room temperature
1 tsp vanilla extract
1 tsp lavender extract
3/4 cup (130 g) semisweet chocolate chips
3/4 cup (130 g) lavender chocolate chips
Extra butterscotch and chocolate chips for sprinkling on top (optional)
Flaky sea salt for sprinkling (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour and baking powder until combined. Set aside.
Step 3: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2 to 3 minutes.
Step 4: Add the egg, vanilla extract, and lavender extract to the butter mixture. Mix at medium speed until the mixture is pale and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.
Step 5: Gradually add the flour mixture to the wet ingredients and mix at low speed until just combined.
Step 6: Fold in the semisweet and lavender chocolate chips using a wooden spoon or rubber spatula.
Step 7: Scoop cookie dough with a 2-tablespoon scoop, placing dough balls 3 inches (7.5 cm) apart on the prepared baking sheets.
Step 8: Bake for 10 to 11 minutes, until cookies turn a light golden-brown color.
Step 9: Remove from oven and, if desired, press extra chocolate or butterscotch chips on top and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a digital kitchen scale to measure flour accurately: 1 cup equals 120 grams to avoid dense cookies.
Substitute lavender chocolate chips with white or milk chocolate chips if unavailable.
Chill cookie dough balls overnight on a lined sheet covered with plastic wrap; bake straight from fridge, adding 1-2 minutes to baking time.
For perfectly round cookies, gently move a large round cookie cutter around the edges right after baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently in a microwave for 10–15 seconds to enjoy warm, melty chocolate chips.

How to Serve

A close-up of a single large cookie with a rough texture, light golden brown in color, studded with dark brown chocolate chips and small dollops of lavender-colored icing scattered evenly across the surface. Sprinkles of small dried lavender buds and a small lavender flower rest on top, adding a purple accent. The cookie looks soft and slightly crumbly, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried culinary lavender instead of lavender extract?

Yes, but use sparingly as dried lavender can be strong and slightly bitter. It’s best to finely grind it and add about 1 teaspoon, adjusting to taste.

What if I don’t have lavender chocolate chips?

You can simply increase the amount of semisweet chocolate chips or substitute with white or milk chocolate chips. For extra lavender flavor, adding a bit more lavender extract works well too.