Lavender Chocolate Chip Cookies

Several cookies against a pink background ready to enjoy

5 from 18 votes

Lavender Chocolate Chip Cookies

These Lavender chocolate chip cookies are crisp on the outside yet soft and chewy on the inside, an elegant, aromatic twist on a classic recipe!

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 339kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

16 tbsp unsalted butter 2 sticks
3 tbsp dried lavender lightly crushed with your fingertips
1 ½ cups packed light brown sugar
⅓ cup granulated sugar
2 large eggs room temperature
1 tbsp vanilla extract
3 ¼ cups all-purpose flour spooned and leveled
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
8 oz semisweet or bittersweet chocolate roughly chopped (about 1 1/2 cups)

Instructions

In a medium saucepan set over medium heat, melt the butter. Continue cooking, stirring often to prevent the bottom from burning, just until the butter starts to sizzle but does not brown, 2 to 3 minutes. Remove the pan from the heat, add the dried lavender, and let cool at room temperature for 30 minutes, stirring occasionally.
Preheat the oven to 350 F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
Strain the butter through a fine-mesh sieve into a large bowl, pressing down on the lavender with a spoon to extract all the butter, and discard the lavender. Add the brown butter and the sugars to the butter and whisk to combine. Add the eggs and vanilla extract and whisk until ribbony and smooth, about 1 minute.
Add the flour, baking powder, baking soda, and salt and stir with a rubber spatula just until a dough forms. Mix in the chopped chocolate.
Using a large 2 1/3 inch (#16) cookie scoop or 1/4 cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches part on the prepared baking sheets (6 per sheet).
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through, until the tops of the cookies are lightly browned, 13 to 16 minutes, then bake the remaining sheet on either rack. (If reusing one of the baking sheets, allow it to cool for 15 minutes before baking another batch on it.). Let the cookies cool slightly on the baking sheets, then transfer onto a wire rack to cool completely.

Notes

Discover more about these cookies including storage information, ingredient tips, and variations you can try in the post above.

Use Culinary Grade Lavender. Make sure you purchase lavender that's marked for use in food. While most lavender is technically safe to eat, it's more about the flavor of the lavender. For the best flavor, you want to use English or "true" lavender which has sweeter, less floral notes than other types of lavender. The wrong lavender can lead to a strong, almost soapy flavor.
Keep a Close Eye on Your Browned Butter. It doesn't take too much cooking to ruin it so it's a good idea to stay close to the stove as it cooks. Multi-tasking while making browned butter isn't recommended.

Preheat Your Oven. Making sure your oven is hot and at the right temperature is essential to great-tasting cookies. This way they start cooking right away and cook more evenly.

Use a Cookie Scoop. A scoop makes baking cookies so easy! Not only do you end up with evenly-shaped and sized cookies but your cookies will also bake evenly and all be done at the same time. If by chance you don't have a scoop you can use a quarter cup measure to scoop out the dough.

Let Them Rest on the Pan. The cookies will be a little soft when you first remove the pan from the oven and they will continue to bake a little as they cool. Giving them a bit of time to set on the pan will lead to less breaking when you try to remove them from the pan.

Nutrition