lavender chocolate chunk cookies
We all know lavender is all the rage at a certain “coffee” chain, but did you know the pretty flowers add some pizzazz to the humble cookie?
Well, now you’ll know. Meet the Lavender Chocolate Chunk Cookie.
A looooooong time ago (think 8+ years) when I curated a blog of which we do not speak in this day and age, one of the recipes I posted was a lavender chocolate chip cookie. I do remember them being rather fabulous, if not enormously ugly thanks to my lack of resources and minimal photographic skills. The combination always stuck with me, and I kept it stowed in the back of my brain to revisit another day when the vibes were correct.
Once ChuckleFucks released the lavender powder to the public, I knew it was high time to plunge back into the archives and bake up some cookies. These may surprise you with their palate profile. A light wisp of lavender accompanies the fudgy wonder that is the chocolate chip cookie.
Sounds weird, perhaps, but it’s dope, and you should make them. This weekend, actually, cos I know what’s best for you.
Lavender Lovin’
Cookies are simple and straightforward, and these don’t differ except with the addition of lavender leaves.
First, cream butter, brown sugar, and regular sugar. Whip in a couple eggs, one at a time, then vanilla extract.
Add your flour, lavender leaves, baking soda, and salt. Stir until just combined. Fold in a mix of chocolate chips and chunks – or, you can use one or the other, whatever you’ve got on hand. I like utilizing both because puddles of chocolate via the chopped up bars just hits me right in the happy feels.
A word on the lavender: make sure you buy culinary lavender (most bags of leaves are intended to be consumed). You can find it on Amazon, or I’ve seen brands at Whole Foods and Sprouts.
What’s Shakin, Bakin’?
Line a big baking sheet with parchment paper, to start. It’s rolling time.
Scoop heaping tablespoon-sized balls of dough and roll into a ball. I like to chop up some extra dark chocolate and drop each dough round into the shards: that’s what makes such excellent puddles of gooey melty goodness once they’re baked. Or, if you just used chocolate chips, press a few extra into the dough.
Bake 8 minutes, then tap the baking sheet firmly on the counter to flatten the cookies. Return to the oven for 3-4 minutes longer. You want the edges to be set up, but the centers still a little gooey. They’ll continue to firm up as they cool on the baking sheet.
Aaaaand that’s it. Enjoy a few warm, or let them cool and store away for later. I prefer to slap these babies, covered, in the fridge as opposed to leaving at room temperature just because the puddles of chocolate tend to goop all over everything if the humidity gets them.
Now, I need to figure out how to use all those beautiful fresh blueberries I acquired last weekend. Look for an upcoming bloob treat, pals!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookie cravings: solved.
Chocolate Dipped Bourbon Peanut Butter Cookies
Salted Pretzel Chocolate Chip Cookies
Biscoff Cookie Butter Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies
lavender chocolate chunk cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tbsp dried lavender leaves
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chunks and/or chips
- flaky sea salt, for garnish
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a bowl, cream the butter and sugars until soft and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla extract. Add the flour, lavender, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks/chips with a rubber spatula until incorporated
- Scoop heaping tablespoon-sized portions of dough and roll into a ball. Set on the prepared baking sheet, leaving about 2 inches of space between each cookie. Press a few more chocolate chunks/chips into the cookie balls if desired.
- Bake for 8 minutes. Remove the pan from the oven and tap firmly on the counter 2-3 times to flatten. Return to the oven for 3-4 minutes longer until the edges are set. Remove and let the cookies cool on the baking sheet. Sprinkle with flaky salt, as desired.
