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
Love Cookies? Try these too:
Orange Cream Dipped Cookies | Meyer Lemon Macarons with Lavender Buttercream | The Best Chocolate Chip Cookies
Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Visit my Orange Creamsicle Poke Cake to view the prize information, or simply click below to enter the giveaway.
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Dutch Baby by That Recipe
- Blood Orange Mimosa by Art of Natural Living
- Carrot Cake Biscotti by The Spiffy Cookie
- Carrot Pie by Cindy's Recipes and Writings
- Chocolate Orange Pots de Creme by A Day in the Life on the Farm
- Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings
- Easy Fluffy Carrot Muffins by Jen Around the World
- Eggless Orange Icecream by Magical Ingredients
- Ginger Pear Cake by Karen's Kitchen Stories
- Key Lime Fudge by Family Around the Table
- Lavender Chocolate Chip Cookies by Cookaholic Wife
- Lemon Crumb Cake by Kate's Recipe Box
- Lemon Ginger Cookies by Hezzi-D's Books and Cooks
- Mango Fruit Custard by Palatable Pastime
- Mango Mousse by A Kitchen Hoor's Adventures
- Sticky Spiced Orange Biscuits by Shockingly Delicious
- Super Moist Mango Coconut Cake by Blogghetti
- Triple Citrus Ginger Scones by Jolene's Recipe Journal
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Want to save this recipe for later? Follow me on Pinterest! Rather watch a video? See if I've made this recipe by following me on Tiktok!
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.
Leave a Reply