· by Wine a Little Cook A Lot ·
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Crispy on the outside, yet soft and chewy on the inside, these homemade lavender & sea salt chocolate chunk cookies are an elegant twist on your average cookie recipe.
I’ve been on a lavender kick lately.
Not just with the lavender essential oil and lotions that make me feel warm and fuzzy inside, but I’ve been itching to experiment with it in my recipes.
Ever since I made myMocha Chip Lavender Ice CreamI’ve been daydreaming of other delicious ways to use it.
These soft and gooey lavender & sea salt chocolate chunk cookies hit the spot.
They’re the perfect chocolate chip cookie recipe with hints of floral minty lavender, dark chocolate chunks and bits of sea salt flakes. A perfect Spring treat!
The chocolate chip cookie recipe is from Sally’s Baking Addiction(original recipe here).
Honestly, there’s not many bakers I trust for baking recipes besides her. She always delivers :).
Her method for making perfect chocolate chip cookies was similar to the tricks I learned while going to culinary school.
Tips for making perfect homemade soft and chewy lavender chocolate chip cookies:
- You mustuse room temperature butter and eggs! Using cold butter or eggs will seize up the batter and disrupt the creaming process causing your cookies to be hard.
- You want to let the dough rest in the refrigerator for at least 30 minutes. This will stop the cookies from spreading too much when baking.
- Rolling the cookie dough in your hands before placing them on the baking sheet will also create that perfect chewy texture. It also creates uniform, round cookies.
Ingredients Needed for Lavender & Sea Salt Chocolate Chunk Cookies:
- Butter
- Light brown sugar
- Granulated Sugar
- Egg
- Vanilla
- Flour
- Cornstarch
- Baking Soda
- Sea Salt
- Dried Lavender buds
- Chocolate Chunks
I know cornstarch is probably not in your every day cookie recipe, but it helps keep these cookies soft and chewy on the inside :).
You can easily find dried lavender online.
I bought my dried lavender buds on Amazon for under $10 (affiliate link).
It was a decent size bag that will definitely last me a while (unless I start going overboard on the lavender recipes!)
If you’ve never used dried lavender, aside from its pretty purple color, it has a minty yet floral aroma.
At first smell, it might seem strong and overpowering, but if used with the right flavors, it can be a unique and delicate taste.
In these lavender & sea salt chocolate chunk cookies, the lavender pairs perfect with the dark chocolate giving the cookies a unique flavor.
The texture is soft and chewy like a Tollhouse cookie, but better because they’re made from scratch (duh!).
For more Lavender Recipes Try:
- Lavender Infused Vodka
- Lavender Mocha Chocolate Chunk Ice Cream
- Peach-Blueberry Lavender Crostata
Lavender & Sea Salt Chocolate Chunk Cookies
Yield: 2 dozen
Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Perfectly crispy on the outside, yet soft and chewy on the inside, these homemade lavender & sea salt chocolate chunk cookies are an elegant twist on your average cookie recipe.
Ingredients
- ¾ cup Unsalted Butter, at room temperature, 1.5 sticks
- ¾ cup Light Brown Sugar, packed
- ¼ cup Granulated Sugar
- 1 Egg, at room temperature
- 2 tsp Vanilla extract
- 2 cups All-Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Dried Lavender Buds
- 1 ½ cups Semi-Sweet Chocolate Chunks, or chocolate chips
- Course Sea Salt, for sprinkling
Instructions
- In a large bowl with hand mixer or in stand mixer with paddle attachment, beat the butter, brown sugar, and sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda, salt and lavender. Add to the wet ingredients, and beat on low until combined.
- Add in the chocolate chunks and mix to combine evenly.
- Cover dough with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
- Preheat oven to 350 degrees, line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll dough into about 1" balls using your hands. Space about 2" apart on the baking sheets.
- Bake for 10-12 minutes, until lightly golden brown around the edges. Immediately sprinkle with sea salt once removed from oven before cooling.
- Cool for 5 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.
Notes
*Cookies stay fresh covered at room temperature or stored in an airtight container for up to 1 week
Nutrition Information:
Yield: 2Serving Size: 1 cookie
Amount Per Serving:Calories: 336Total Fat: 18.24gSaturated Fat: 10.77gUnsaturated Fat: 6.35gCholesterol: 16mgSodium: 117mgCarbohydrates: 42.61gFiber: 3gSugar: 29.57gProtein: 3.46g
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Reader Interactions
Comments
Shannon
Hello I am wondering if I would be able to sub out wheat flour with 1:1 Gluten free flour and achieve the same results? Thanks so much!
Reply
Wine a Little Cook A Lot
Hi Shannon, yes you should be able to use a 1:1 ratio and substitute with wheat flour. Let me know how they come out!
Caitlin Wright
Hi! I have lavender syrup (homemade) is there a way I could use that instead of the lavender buds?
Reply
Wine a Little Cook A Lot
Hi Caitlin, I'm not sure how the lavender syrup would work in the cookie since it's a liquid. It might alter the texture of the cookie. Your best option would be to use the dried buds as stated in the recipe. However, I think the syrup would be great in lemonade or another co*cktail of choice ;).
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