Why Make This Recipe
Lavender & Sea Salt Chocolate Chunk Cookies are a delightful twist on classic chocolate chip cookies. The combination of sweet chocolate, fragrant lavender, and a hint of sea salt creates a unique flavor profile that can impress anyone. Making these cookies is not just about satisfying your sweet tooth; it’s also about enjoying the wonderful aroma and taste of lavender, which adds a touch of sophistication to your baking. Whether you’re entertaining guests or simply treating yourself, these cookies are a perfect choice.
How to Make Lavender & Sea Salt Chocolate Chunk Cookies
Ingredients:
- 3/4 cup Unsalted Butter, at room temperature (1.5 sticks)
- 3/4 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Egg, at room temperature
- 2 tsp Vanilla extract
- 2 cups All-Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Dried Lavender Buds
- 1 1/2 cups Semi-Sweet Chocolate Chunks, or chocolate chips
- Coarse Sea Salt, for sprinkling
Directions:
- Cream Ingredients: In a large bowl, use a hand mixer or stand mixer to beat the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, scraping down the sides as needed.
- Mix Dry Ingredients: In a separate bowl, combine the flour, cornstarch, baking soda, salt, and lavender. Gradually add this to the wet ingredients and beat on low until just combined.
- Incorporate Chocolate: Stir in the chocolate chunks evenly into the dough.
- Chill Dough: Cover the dough and chill for at least 1 hour.
- Prep for Baking: Let the dough sit at room temperature for 10 minutes, preheat the oven to 350°F (175°C), and line baking sheets with parchment paper.
- Shape Cookies: Roll the dough into 1-inch balls and place them 2 inches apart.
- Bake: Bake for 10-12 minutes until edges are lightly golden. Sprinkle sea salt immediately after baking.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
How to Serve Lavender & Sea Salt Chocolate Chunk Cookies
These cookies are delicious on their own, but they can also be served with a cup of tea or coffee. For a more special treat, pair them with a scoop of vanilla ice cream. The warm cookies will slightly melt the ice cream creating a beautiful dessert experience.
How to Store Lavender & Sea Salt Chocolate Chunk Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies. Just make sure to let them cool completely before placing them in a freezer-safe bag. They can be thawed at room temperature when you’re ready to enjoy them again.
Tips to Make Lavender & Sea Salt Chocolate Chunk Cookies
- Make sure your butter is at room temperature for easy creaming.
- Don’t skip the chilling step; it helps to develop the cookie’s flavor and texture.
- Feel free to adjust the amount of lavender to suit your taste; use more if you love the flavor.
- Use high-quality chocolate chunks for a richer taste.
Variation
For a twist, try substituting the chocolate chunks with white chocolate or adding nuts like walnuts or pecans for added crunch. You can also experiment with other herbs like rosemary for a different flavor experience.
FAQs
Can I use fresh lavender instead of dried?
Yes, but you will need to use a smaller amount as fresh lavender is more potent. Use about half the amount compared to dried.
How can I tell when the cookies are done?
Look for lightly golden edges and a slightly soft center. They will continue to bake a bit as they cool on the baking sheet.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and store it in the fridge for up to 3 days or freeze it for up to a month before baking.
Print
Lavender & Sea Salt Chocolate Chunk Cookies
- Total Time: 82 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on classic chocolate chip cookies featuring sweet chocolate, fragrant lavender, and a hint of sea salt, perfect for impressing guests or treating yourself.
Ingredients
- 3/4 cup Unsalted Butter, at room temperature (1.5 sticks)
- 3/4 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Egg, at room temperature
- 2 tsp Vanilla extract
- 2 cups All-Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Dried Lavender Buds
- 1 1/2 cups Semi-Sweet Chocolate Chunks, or chocolate chips
- Coarse Sea Salt, for sprinkling
Instructions
- In a large bowl, beat the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract, scraping down the sides as needed.
- In a separate bowl, combine the flour, cornstarch, baking soda, salt, and lavender. Gradually add this to the wet ingredients and beat on low until just combined.
- Stir in the chocolate chunks evenly into the dough.
- Cover the dough and chill for at least 1 hour.
- Let the dough sit at room temperature for 10 minutes, preheat the oven to 350°F (175°C), and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Sprinkle sea salt immediately after baking.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Use high-quality chocolate chunks for a richer taste.
- Prep Time: 70 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg