Name: Lavender Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1 large egg; 1/2 teaspoon vanilla extract or paste; 5 teaspoons lavender extract or 2 teaspoons culinary-grade dried lavender, ground; 1/2 teaspoon baking soda; 1 teaspoon hot water; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour; 1 1/2 cups chocolate chips (dark, milk, or white)

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Short description

I baked delightful lavender-infused chocolate chip cookies: crisp-edged, gooey-centered, with a gentle floral note from culinary-grade lavender balanced by rich chocolate.

Lavender Chocolate Chip Cookies

Why I’ll Love This Recipe

I love how the floral aroma brightens the classic chocolate chip cookie—bringing an unexpected elegance without overshadowing the comforting sweetness. The texture is perfect: slightly crisp on the edges and tender inside, with pockets of melted chocolate that complement the lavender.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
½ tsp vanilla extract or paste
5 tsp lavender extract or 2 tsp culinary-grade dried lavender, ground
½ tsp baking soda
1 tsp hot water
¼ tsp salt
1½ cups all-purpose flour
1½ cups chocolate chips (dark, milk, or white)

directions

Preheat the oven to 350 °F. Line baking sheets with parchment paper.
Cream the butter and both sugars until smooth.
Beat in the egg, vanilla, and lavender extract or ground lavender.
Dissolve the baking soda in hot water, then stir into the batter along with the salt.
Fold in the flour and chocolate chips.
Scoop large spoonfuls of dough, spacing them about 2 inches apart on the baking sheets.
Bake for about 10 minutes, until the edges start to brown.
Let the cookies rest on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. It takes around 25 minutes total—about 15 minutes of prep time and 10 minutes for baking.

Variations

I sometimes swap lavender extract for ground dried lavender to get a more natural floral flavor.
I like using dark or white chocolate chips because they complement the lavender beautifully, though milk chocolate works too if I want a sweeter cookie.
A sprinkle of flaky sea salt on top after baking gives a lovely contrast to the sweetness.
For thinner, crispier cookies, I reduce the flour slightly and skip chilling the dough.

storage/reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze them for up to 3 months. To reheat, I use a 300 °F oven for a few minutes or microwave them briefly to bring back the softness.

FAQs

What type of lavender should I use?

I use culinary-grade lavender because it’s grown specifically for cooking and gives a pleasant, subtle floral note without tasting soapy.

Can I replace lavender extract with dried lavender buds?

Yes, I often grind dried culinary lavender buds and mix them directly into the dough for a more textured and aromatic experience.

Will these cookies taste soapy?

Not if I use culinary lavender and stick to the right amount. The result is a lightly floral, fragrant flavor that pairs well with chocolate.

How long do cookies stay fresh?

They stay fresh in an airtight container at room temperature for about a week. I also freeze extras to enjoy later.

Can I freeze the dough?

Absolutely. I like to scoop the dough into balls, freeze them on a tray, and then store in a bag. When I bake them from frozen, I just add a minute or two to the baking time.

Conclusion

These lavender chocolate chip cookies are a charming twist on the classic—floral yet familiar, elegant yet comforting. I find they bring a luxurious touch to an ordinary teatime or dessert platter. I hope you delight in baking (and eating) them as much as I do.