Lavender Chocolate Chip Cookies offer a slightly floral hint to your classic chocolate chip cookie recipe where lavender extract replaces some of the vanilla extract.
Disclaimer: This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
How can you not think of spring when you see lavender? Years ago a local group planted fresh lavender in the medians of the roads in my area. It comes back every year and there's nothing better than having your windows cracked on a warm spring day and smelling the scent of fresh lavender.
What are lavender chocolate chip cookies?
Lavender chocolate chip cookies are pretty similar to your standard chocolate chip cookie, but I reduce the amount of vanilla used and added lavender paste in it's place. These large chocolate chip cookies are also sprinkled with fleur de sel, a fancy finishing salt as soon as they come out of the oven. It provides a delicious balance between sweet and salty with a hint of floral.
- unsalted butter
- brown sugar
- granulated sugar
- large eggs
- vanilla bean paste
- lavender paste
- all purpose flour
- baking soda
- baking powder
- mini chocolate chips
- Fleur de Sel
First preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
Next, beat the butter and sugar. Add butter, brown sugar and granulated sugar to a stand mixer and beat on medium speed until light and creamy. Then add in eggs, one at a time, followed by the vanilla bean paste and lavender paste.
Meanwhile, whisk together the dry ingredients. Whisk together the all purpose flour, baking soda, baking powder and salt. Slowly add this into the stand mixer until fully combined.
Then add in the mini chocolate chips. Mix until chocolate chips are combined.
Portion and bake the cookies. Divide the dough into 24 equal pieces and place each large ball of dough onto the parchment lined baking sheet, about 2 inches apart. Bake for 11-13 minutes.
Add the fleur de sel and let cool. As soon as the cookies come out of the oven, sprinke the fleur de sel on top and let rest on the baking sheet for 2 minutes. Then transfer the cookies to cooling racks and let cool completely.
Once fully cooled, transfer the cookies to an airtight container. Cookies will keep for about a week.
- Taylor & Colledge Lavender Paste
- Taylor & Colledge Vanilla Bean Paste
- Selafina Spices Fleur de Sel Gourmet Sea Salt
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Wednesday #SpringSweetsWeek Recipes
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Lavender Chocolate Chip Cookies
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar lightly packed
- ¾ cup granulated sugar
- 2 large eggs
- ½ tablespoon lavender paste
- ½ tablespoon vanilla bean paste
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- 1 tablespoon fleur de sel
- Preheat the oven to 350. Line two large baking sheets with parchment paper.
- In the bowl of a stand mix, beat butter, brown sugar and granulated sugar until light and creamy.1 cup unsalted butter, 1 cup brown sugar, ¾ cup granulated sugar
- Then add in eggs, one at a time, followed by lavender paste and vanilla bean paste.2 large eggs, ½ tablespoon lavender paste, ½ tablespoon vanilla bean paste
- Meanwhile, whisk together all purpose flour with baking powder, baking soda and salt. Slowly add the flour mixture to the stand mixer.3 cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Once fully incorporated, add in the mini chocolate chips.1 cup mini chocolate chips
- Divide the dough into 24 even balls and place 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes until golden.
- Remove from the oven and sprinkle with fleur de sel. Let rest on the baking sheet for 2 minutes before transfering to a cooling rack to continue cooling.1 tablespoon fleur de sel
- Once fully cooled, transfer cookies to an airtigjht container and keep for a week.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.