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The perfect chocolate chip cookie, crispy on the edges and chewy in the center, infused with a good amount of warm and floral lavender, these homemade Lavender Chocolate Chip Cookies will be a favorite and one that you’ll want to make over and over again.
These cookies are filled with lavender flavor. I promise, you’ll be able to taste the lavender in these! And they’re great with a cup of coffee or a cup of tea.
Lavender is having its moment right now! Everywhere I go I see lavender treats and coffees. Even Starbucks has great lavender drinks now. You can also make your own Iced Lavender Coffee at home with lavender extract.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Lavender extract
I developed this recipe using Lavender extract from Lavender Wind Farm. I’ve had the pleasure of visiting the Lavender Wind Farm as well as their little shop in Coupeville, WA. And I can say that their products are amazing.
Other brands of lavender extract may be great too, I just don’t have the ability to test all the different brands. And I know that not all extracts are equal. So, if you use a different brand, the cookie flavor may vary.
I also love Lavender Wind’s freshly baked cookies and treats, as well as the dried lavender buds, extract, and simple syrups. Those freshly baked cookies and cookie mixes are the inspiration for today’s cookie recipe.
If you don’t want to order from Lavender Wind Farm, make sure the lavender you use is pesticide free and safe to eat, or culinary or food-grade. Amazon carries culinary lavender.
For the best lavender flavor, you want to use English or “true” lavender which has a sweet floral flavor. The wrong lavender can have a strong chemical or soapy flavor.
Recipe testing
Besides testing cookie recipes and levels of lavender for these simple and easy lavender chocolate chip cookies, I also tested different chocolate chips, and found that Ghirardelli semi-sweet chocolate chips (in the gold bag) tasted the best and had the best shape and size for the cookies.
So I recommend using Ghirardelli as well as Lavender Wind Farm for this recipe.
How to make
These fancy cookies are a breeze to make.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Gather up all the ingredients, and let the butter and sugar come to room temperature. Using cold butter or eggs will seize up the creaming process making the batter seize, and the cookies hard. For more tips on how to get great cookies, hop on over to check out my baking tips.
Be sure to preheat the oven.
Cream together the butter, granulated sugar, and brown sugar until smooth. You can do this using a stand mixer, a hand mixer, or a sturdy fork. Beat in the egg, and stir in the vanilla and lavender extracts. You can use pure vanilla extract or vanilla bean paste in the same amounts, if you don’t have one or the other.
And, yes, it really is 5 teaspoons of lavender extract. You should be able to tell that there’s lavender in these cookies.
Dissolve the baking soda in hot water. Add that to the batter along with salt. Stir in flour and chocolate chips.
Scoop dough by large spoonfuls and place about 2-inches apart on parchment paper lined cookie sheets.
I love a {affiliate link} cookie dough scoop for making cookies! You get evenly-shaped and sized cookies, and the cookies bake evenly so they’re all done at the same time.
bake ’em up
Bake the cookies for about 10 minutes, until edges are just beginning to brown. The cookies will be soft when you take them out of the oven.
Let Them Rest on the Pan. They will continue to finish baking while they’re cooling on the hot pan. Place the baking sheet on the cooling rack, and allow the cookies to cool on the baking sheet for 5-7 minutes, then move them directly to the wire rack to cool to room temperature.
I like to pull the parchment paper with the cookies on top to the top of the cooling rack, pulling the pan out from under the parchment paper. Makes it really easy to move all the cookies to the cooling rack at once.
Looking for a cookie treat you don’t have to bake, check out my Edible Cookie Dough.
Make ahead & storing cookies
These cookies will keep in an airtight container for up to a week on the counter. Or for longer storage, pop them in a freezer safe airtight container and in the freezer for up to three months.
If you want to make the cookie dough ahead of time, store the dough tightly covered with plastic wrap, in the fridge for several days before baking. Once removed from the fridge, the dough might be a little too firm to scoop. Let it sit at room temperature for 15 minutes and it should be ready to scoop.
To freeze the dough, scoop the into balls, place them on a freezer safe tray, and once they are frozen, place them in a ziptop bag. You can bake frozen scooped dough balls straight from the freezer without thawing.
These cookies are great for bake sales. In fact, I’ll be donating all the cookies from my several batches of recipe testing to the Seal Beach Animal Care Center bake sale in July 2024. Stop by and buy a few cookies and support the animals!
Changes to the recipe
There are lots of ways you might want to switch up the recipe. Here are some ideas:
Add in some nuts, about 1/2 cup. Walnuts or pecans would be my first choice, but try hazelnuts, almonds, or any of your favorites as well.
Garnish the cookies with lavender buds before baking, and press them in a bit so they don’t fall off. Or garnish with a light sprinkle of sea salt just after baking before the cookies cool if desired.
Try changing up the chocolate chips. White chocolate chips will be popular with many people. Or add in some big chocolate chunks instead of chips.
Can I use lavender essential oil?
No, I don’t recommend using essential oil to make these cookies because it’s not considered safe to consume.
Can I use lavender simple syrup?
Though I thought about testing some cookies with lavender simple syrup, it is a liquid, and would make the batter very watery. This would need a different recipe and some testing to come up with the right amounts.
Other lavender recipes to try
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Recipe
Lavender Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened but not melted
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg
- ½ teaspoon vanilla bean paste
- 5 teaspoons lavender extract
- ½ teaspoon baking soda
- 1 teaspoon hot water
- ¼ teaspoon fine grain salt
- 1 & ½ cups all-purpose flour
- 1 & ½ cups Ghirardelli chocolate chips
Instructions
- Preheat oven to 350° F.
- Mix together the butter, granulated sugar, and brown sugar until smooth. Beat in the egg, and stir in the vanilla and lavender extracts.½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar packed, 1 egg, ½ teaspoon vanilla bean paste, 5 teaspoons lavender extract
- Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips.½ teaspoon baking soda, 1 teaspoon hot water, ¼ teaspoon fine grain salt, 1 & ½ cups all-purpose flour, 1 & ½ cups Ghirardelli chocolate chips
- Scoop dough by large spoonfuls and place about 2-inches apart on parchment paper lined cookie sheets.
- Bake for about 10 minutes, until edges are just beginning to brown.
- Place the baking sheet on the cooling rack, and allow the cookies to cool on the baking sheet for 5-7 minutes, then move them directly to the wire rack to cool to room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
I tested many batches of these cookies before publishing this recipe, so I hope you love them as much as I do! ~ Debi, author, Life Currents