blackberry lavender chocolate chip cookies
I had one goddamn shot to get these right, and I got them right on one goddamn shot.
Happy National Chocolate Chip Cookie Day! Since I grew up worshiping Tollhouse chocolate chip cookies, I had to consent to trends and dig out a fun little treat for the occasion. Just like every other damn food blogger.
But you know what? Sometimes trends have merit, and when there’s an excuse for cookies, by fucken goodness, take it and flee like you robbed a Bank of America.
I do not often have immediate success with cookies. Some sort of deity frowns upon my attempts more often than not, and I wind up with 2-3 failure batches before one finally comes along, if it does at all. Like waiting for the messiah or something. Baking can be influenced by climatic factors and other things, and Florida’s humidity is sometimes less than apt for products.
These guys, though, cooperated beautifully. Tender, speckled with deep puddles of chocolate, laced with lavender and whole blackberries for a really interesting tasteplay that mingles in your mind long after the cookie is finished. I have before flirted with a lavender cookie, long before FMG existed, and forgot just how delightful the addition is.
You will prove surprised and delighted by them.
Whoa, Dough
The cookie dough is a fairly basic assembly of ingredients. First cream the butter and sugars, then whip in eggs and vanilla. Easy peasy.
Along with the dry ingredients, I blend in a good spoonful of dried lavender flowers. You don’t need much to infuse the cookies with the unmistakable refreshing tint, so trust me when I say a tablespoon is enough. Mix up the dough until it’s just combined.
From there, fold in a good pile of fresh blackberries and lots of chocolate chips or chunks (I used both). Be gentle so you don’t totally rip the blackberries, though they will smash a bit regardless. You might also need to halve the berries before incorporating them into the dough if they’re really massive.
Bakey Bakey
Line some big baking sheets with parchment. Dollop the dough in generous 2 tablespoon-sized globs. I lightly flatten mine so they don’t finish as poofy once they’re baked.
Bake the cookies for 8 minutes, then firmly tap the baking sheets on the edge of the counter to make the tops drop like any good stripper’s. Bake a few more minutes until the edges have a golden hint to them. Cool on the baking sheet for awhile (10-12 minutes is good), then move to a wire rack. Or, enjoy some warm, which I think is the shit diggity.
The final touch? A bit of flaky salt, because I love the salty sweet marriage. You can also press a few more chocolate chips into the cookies while they’re still warmed. Yumbo.
These might become milk’s favorite cookie, after all. Indulgent yet light, chewy, bursting, and quite pretty with their swirls of violet. I had fun with these, and hope you do too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More ways to celebrate National Chocolate Chip Cookie Day:
“Screwball” Chocolate Chunk Cookies
Cinnamon Almond Butter Oatmeal Chocolate Chunk Cookies
blackberry lavender chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp dried lavender flowers
- 1 cup fresh blackberries (halved if large)
- 1 1/2 cups dark chocolate chips or chunks
- flaky sea salt, for serving
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- In a large bowl, cream the butter, brown sugar, and white sugar until fluffy, about 1-2 minutes. Beat in eggs one at a time, then beat in the vanilla.
- Add the flour, baking soda, salt, and lavender flowers. Mix until just combined. Gently fold in the blackberries and dark chocolate chips/chunks until just combined. Do not overmix. The dough will be a bit sticky from the blackberries.
- Scoop 1-2 tablespoon sized balls of dough and set two inches apart on the prepared baking sheets. Bake 8 minutes, then remove the pans and tap firmly on the counter to flatten the tops. Return to the oven for 3-4 more minutes until the edges are set and golden. Let cool on the baking sheet (they will continue to cook) then move to a wire rack to cool completely. Or dive in like a fucking savage and DEVOUR.
