Lavender Chocolate Chip Cookies
The perfect simple Lavender Chocolate Chip Cookies, crispy on the edges and chewy in the center, infused with a good amount of warm and floral lavender. These will be a favorite and one that you’ll want to make over and over again.
Servings 24 cookies
Calories 156kcal
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
Makes about 2 dozen 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.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 131IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
