Get ready to fall in love with these dreamy Lavender Chocolate Chip Cookies! They’re chewy in the middle, crisp around the edges, and bursting with the irresistible combo of lavender and melty chocolate chips. Perfect for any lavender lover, these cookies are simple to make and guaranteed to impress.

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Why You’ll Love This Recipe

• Unique flavor: The floral notes of lavender pair beautifully with rich chocolate.
• Perfect texture: Crispy golden edges + soft, chewy centers = cookie heaven.
• Simple ingredients: You probably have most of what you need in your pantry already—just grab some lavender extract and you’re set!
• Versatile treat: Enjoy them fresh from the oven, store for later, or freeze for whenever the craving strikes.

If you’re a lavender fan, you’ll also love my lavender shortbread, lavender milk, and lavender chocolate truffles.

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Ingredients

• 2 cups all-purpose flour – Spoon and level for accuracy, or weigh (240g).
• 1 tsp baking powder – Helps the cookies spread and rise.
• ¾ cup salted butter – Softened 15–20 minutes for easy creaming.
• ¾ cup light brown sugar (packed) – Adds chewiness.
• ¼ cup granulated sugar – For those crisp edges.
• 1 large egg – At room temperature.
• 1 tsp vanilla extract – For depth of flavor.
• 1 tsp lavender extract – I recommend Angel Bake for a natural, non-soapy taste.
• ¾ cup semisweet chocolate chips – Or swap with milk/dark chocolate.
• ¾ cup lavender chocolate chips – Make your own or use extra chocolate chips.
• Flaky sea salt (optional) – Balances sweetness and enhances chocolate flavor.

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Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk dry ingredients: In a medium bowl, whisk flour and baking powder. Set aside.
3. Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar on high until light and fluffy (2–3 minutes).
4. Mix in wet ingredients: Add egg, vanilla, and lavender extract. Beat until pale and fluffy, scraping down the sides as needed.
5. Combine: Slowly add the flour mixture and mix on low until just combined.
6. Fold in chocolate: Stir in semisweet and lavender chocolate chips.
7. Scoop dough: Use a 2-tablespoon cookie scoop, spacing dough balls 3 inches apart on the baking sheet.
   Tip: Chill the dough overnight if you’d like! No need to bring it to room temp before baking, just add 1–2 extra minutes to bake time.
8. Bake: Bake for 10–11 minutes, until lightly golden.
   Cookie Scoot Trick: Right out of the oven, place a round cookie cutter over each cookie and swirl gently for perfectly round edges.
9. Cool & finish: While still warm, press extra chocolate chips on top and sprinkle with sea salt if desired. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack.

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Storage Tips

• Room temp: Store in an airtight container for up to 1 week.
• Freeze baked cookies: Store in freezer bags or airtight containers for up to 3 months. Thaw at room temp for 30–60 minutes.
• Freeze dough: Shape into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, just add a couple of extra minutes.

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More Chocolate Cookie Recipes

• Lemon Chocolate Chip Cookies
• Ruby Chocolate Chip Cookies
• Condensed Milk Chocolate Chip Cookies
• Frosted Chocolate Chip Cookies
• Matcha Chocolate Chip Cookies
• Pumpkin White Chocolate Chip Cookies