These lavender chocolate chip cookies are a bit of a fancy, unexpected variation on the classic chocolate chip cookie. The perfect lavender cookies for special summer get-togethers or to elevate your afternoon iced coffee break.
I had a moment of inspiration for this lavender cookie recipe the other day thanks to the extra culinary lavender that I had in my baking cupboard, leftover from my last batch of Vanilla Lavender Shortbread. It sounded a bit crazy, but could lavender chocolate chip cookies really work? There’s a tea I love made by Stash called “Christmas in Paris” with flavours of chocolate, mint, and just a hint of lavender, so I thought it was maybe worth a shot. If you like lavender tea, “Breakfast in Paris” is amazing too. My concern with this cookie recipe was getting the balance just right to make the flavours of the chocolate chip and lavender work together, rather than having one overpower the other. I played around with it a bit and this perfectly elevated and unexpected cookie is the result. I can imagine eating one of these in a little sidewalk cafe one afternoon along with an iced coffee or the fluffiest cappuccino you’ve ever seen, or maybe at a fancy summer cocktail party with a few good friends and some other lavender-inspired treats and libations.
Ingredients Needed to Make Lavender Chocolate Chip Cookies
You’ll need:
- Culinary lavender
- Brown sugar
- White sugar
- Butter or plant-based substitute
- Eggs or a plant-based substitute
- Vanilla
- Flour
- Salt
- Baking soda
- Chocolate chips
Where to Find Culinary Lavender for Making Lavender Cookies
Culinary lavender can be ordered online pretty easily, you can grow your own (look into which varieties are edible before you plant), or you often find it in bulk food stores. I get mine at Bulk Barn in Canada in the herbs and spices section of the store. I almost always used plant-based substitutions in my baking. I’ve shared all my favorite tips for switching traditional recipes over to plant-based, as well as my favorite specific brands for plant-based alternatives in the following post, if you’d like to try your hand at plant-based baking: My Basic Guide to Plant-Based Baking
Making the Lavender Chocolate Chip Cookies
for the very best flavor, start out by placing your culinary lavender in a mortar and pestle and grinding it lightly to help release the some of the flavor oils. Set that aside for a minute.
In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and the sugars. Add in your prepared egg substitute and the vanilla, then your dry ingredients and mix until combined.
Turn the mixer to low and pour in your chocolate chips, as well as the culinary lavender. The dough can be stored in the fridge and baked at some point over the next three days, or you can just chill it for 20 minutes or so before baking. This dough also freezes really well, so feel free to store some in the freezer to bake later on.
I like to use a medium size cookie scoop for these, which scoops about 1.5 tbsp of dough for perfectly uniform cookies every time. I can comfortably fit about ten cookies on a baking sheet with plenty of room for spreading.
Bake the lavender cookies on a baking sheet lined with parchment or a silpat in the middle of the oven for 14 minutes, turning your baking sheet halfway through the baking time.
For another elevated chocolate chip cookie variation, definitely try my salted chocolate chip cookie recipe as well! For the record, I think these lavender cookies would also be great as white chocolate chip cookies. 🙂
Here’s the full printable version of this lavender cookie recipe!
These lavender chocolate chip cookies are a bit of a fancy, unexpected variation on the classic chocolate chip cookie. The perfect lavender cookies for special summer get-togethers or to elevate your afternoon iced coffee break.
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 sticks Butter (or plant-based substitute) room temperature
- 1.5 tsp Vanilla
- 2 Eggs (or prepared plant-based substitute)
- 2 1/2 cups Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Chocolate chips
- 3 tbsp Culinary Lavender lightly ground with a mortar and pestle
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and both sugars until light and fluffy. Add in the eggs and the vanilla and continue mixing until well-combined.
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Combine the flour, baking soda, and salt in a medium size bowl. With the mixer running on low, slowly add the dry ingredients into the creamed mixture. Mix until everything is well-combined again.
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Finally, add in the chocolate chips and the culinary lavender and mix just until all ingredients seem well-distributed.
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Chill the dough for at least 20 minutes, then scoop it out onto a parchment or silpat-lined baking sheet using a medium size cookie scoop. Bake at 350° for 14 minutes, turning the baking sheet halfway through the baking time.
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Allow the cookies to cool for a moment on the baking sheet before transferring them to a wire rack to cool completely.
MORE IDEAS LIKE THIS
- Soft and Chewy Plant-Based Chocolate Chip Cookies
- Lavender Plant Care: Growing Amazing Lavender in Your Garden
- How to Make an Authentic Cafe Latte at Home
- Three Ingredient Banana Bread
- How to Clean Silpats
- Easy Homemade Maple Pecan Granola
- The Perfect Lemon Shortbread Recipe
- The Creek Line House Food and Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.