Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tbsp dried culinary lavender (finely ground)
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Dried lavender buds (optional, for garnish)
Instructions
- Finely grind dried culinary lavender using a spice grinder or mortar and pestle to release its essential oils.
- Cream butter and sugars until light and fluffy, then mix in eggs and vanilla. Gradually add flour, baking soda, salt, and ground lavender, ensuring everything is evenly combined. Fold in chocolate chips gently.
- Chill the dough in the refrigerator for at least 30 minutes to enhance flavor and prevent spreading during baking.
- Scoop dough onto a lined baking sheet, sprinkle with optional dried lavender buds for garnish, and bake at 350°F (175°C) for 9–11 minutes, until golden brown around the edges but still soft in the center.
Notes
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
- Vegan alternative: Use plant-based butter, egg substitutes, and dairy-free chocolate chips.
- Experiment with white or dark chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (with floral twist)
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg