Lavender Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
16 tbsp (2 sticks) unsalted butter
02 -
3 tbsp dried lavender, lightly crushed with your fingertips
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1 ½ cups packed light brown sugar
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⅓ cup granulated sugar
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2 large eggs, room temperature
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1 tbsp vanilla extract
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3 ¼ cups all-purpose flour, spooned and leveled
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1 tsp baking powder
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1 tsp baking soda
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1 tsp kosher salt
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8 oz semisweet or bittersweet chocolate, roughly chopped (about 1 1/2 cups)
# Instructions:
01 -
In a medium saucepan set over medium heat, melt the butter. Continue cooking, stirring often to prevent the bottom from burning, just until the butter starts to sizzle but does not brown, 2 to 3 minutes. Remove the pan from the heat, add the dried lavender, and let cool at room temperature for 30 minutes, stirring occasionally.
02 -
Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
03 -
Strain the butter through a fine-mesh sieve into a large bowl, pressing down on the lavender with a spoon to extract all the butter, and discard the lavender. Add the brown sugar and granulated sugar to the butter and whisk to combine. Add the eggs and vanilla extract and whisk until ribbony and smooth, about 1 minute.
04 -
Add the flour, baking powder, baking soda, and salt and stir with a rubber spatula just until a dough forms. Mix in the chopped chocolate until evenly distributed throughout the dough.
05 -
Using a large 2⅓-inch (#16) cookie scoop or ¼ cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
06 -
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top rack midway through, until the tops of the cookies are lightly browned, 13 to 16 minutes. Then bake the remaining sheet on either rack. If reusing one of the baking sheets, allow it to cool for 15 minutes before baking another batch.
07 -
Let the cookies cool slightly on the baking sheets, then transfer onto a wire rack to cool completely. The cookies will be soft when first removed from the oven and will continue to set as they cool.
# Notes:
01 -
These elegant cookies infuse culinary-grade lavender into melted butter, creating a subtle floral note that perfectly complements the rich chocolate chunks.
02 -
Use English or "true" lavender for the best flavor, as it has sweeter, less floral notes than other types. The wrong lavender can lead to a strong, almost soapy flavor.
03 -
These cookies have the perfect texture - crisp on the outside yet soft and chewy on the inside. They make an impressive addition to tea parties, bridal showers, or whenever you want to elevate a classic cookie.