Get ready to fall in love with these lavender chocolate chip cookies! Crispy on the edges, chewy in the center, and bursting with chocolate and delicate lavender flavor, they’re a dreamy treat for any lavender lover.
Perfect for gifting, tea time, or just a cozy snack, these cookies are easy to make with ingredients you probably already have in your pantry. A touch of lavender extract elevates the classic chocolate chip cookie into a fragrant, floral delight.
Why You’ll Love These Cookies
- Chocolate + Lavender – A sophisticated and delicious combination.
- Perfect Texture – Crispy, golden edges and soft, chewy centers loaded with melty chocolate.
- Simple & Pantry-Friendly – No fancy ingredients required beyond lavender extract.
For more lavender treats, try my Lavender Shortbread, Lavender Chocolate Truffles, or Lavender Milk.
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 tsp baking powder
- 3/4 cup salted butter (170 g), softened
- 3/4 cup light brown sugar (155 g), packed
- 1/4 cup granulated sugar (50 g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp lavender extract (Angel Bake recommended)
- 3/4 cup semisweet chocolate chips (130 g)
- 3/4 cup lavender chocolate chips (130 g)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Preheat the Oven
Preheat to 350°F (180°C). Line baking sheets with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk together the flour and baking powder. Set aside. - Cream Butter and Sugars
In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy (2–3 minutes). - Add Egg and Extracts
Mix in the egg, vanilla, and lavender extract until smooth and pale in color (1–2 minutes). Scrape the sides of the bowl as needed. - Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. - Fold in Chocolate Chips
Gently fold in both semisweet and lavender chocolate chips with a spatula. - Shape Cookies
Using a 2-tablespoon cookie scoop, place dough balls 3 inches apart on prepared baking sheets. - Bake
Bake for 10–11 minutes until lightly golden at the edges. - Cool and Finish
Press a few extra chocolate chips on top and sprinkle with sea salt if desired. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freeze Baked Cookies: Freeze for up to 3 months; thaw at room temperature.
- Freeze Dough: Shape dough into balls, freeze 1–2 hours, then store in freezer bags up to 30 days. Bake from frozen, adding 1–2 minutes to baking time.
These Lavender Chocolate Chip Cookies are the perfect combination of sweet, floral, and chocolatey goodness—guaranteed to impress anyone who tries them!