Wine a Little, Cook a Lot

Lavender & Sea Salt Chocolate Chunk Cookies

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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.

A perfectly crisp and gooey cookie made with chocolate chunks and lavender. It’s on brown parchment paper and the chocolate chunks are slightly melted and there’s a sprinkle of sea salt on top. There are cookie crumbs on the baking sheet surrounding the cookie.

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 my Mocha Chip Lavender Ice Cream I’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! 

An overhead shot of freshly baked chocolate chunk and lavender cookies. They’re place on a brown parchment lined baking sheet. They’re golden and sprinkled with sea salt

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:

  1. You must use 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.
  2. 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.
  3. 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 :).

Two small white bowls, one filled with dried lavender buds and one filled with dark chocolate chunks. A fresh purple lavender flower is resting in the background. Next to that picture is a cookie broken in half, it’s gooey on the inside with chocolate chunks and lavender

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!).

Three perfectly crisp and gooey cookies made with chocolate chunks and lavender. They’re on brown parchment paper and the chocolate chunks are slightly melted and there’s a sprinkle of sea salt on top. There are cookie crumbs on the baking sheet surrounding the cookies.

For more Lavender Recipes Try:

A perfectly crisp and gooey cookie made with chocolate chunks and lavender. It’s on brown parchment paper and the chocolate chunks are slightly melted and there’s a sprinkle of sea salt on top. There are cookie crumbs on the baking sheet surrounding the cookie.

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

  • 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
  • Course Sea Salt, for sprinkling

Instructions

  1. 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.
  2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda, salt and lavender. Add to the wet ingredients, and beat on low until combined.
  4. Add in the chocolate chunks and mix to combine evenly.
  5. Cover dough with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days.
  6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
  7. Preheat oven to 350 degrees, line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  8. Roll dough into about 1" balls using your hands. Space about 2" apart on the baking sheets.
  9. Bake for 10-12 minutes, until lightly golden brown around the edges. Immediately sprinkle with sea salt once removed from oven before cooling.
  10. 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: 2 Serving 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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© Wine a Little Cook A Lot
Cuisine: American / Category: Dessert

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Comments

    • Wine a Little Cook A Lot

      Hi Vanessa! These cookies will keep about 4 days at room temp, in a plastic container, jar or plastic bag or they will keep about 1 month in the freezer

      Reply

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