Lavender Chocolate Chip Cookies

 

Gluten-Free Lavender Chocolate Chip Cookies - a classic chocolate chip cookie recipe with an earthy lavender infusion using lavender buds!

This recipe dresses up self control in a tri-color neon leotard, sticks it on a chair, and spins it around in circles. Out. Of. Control.

When sweetpea and I travel, we snicker at restaurants with self-proclaimed “best of” signs  – Home of the World’s Best Pancake! Best Huevos Rancheros in Texas! Idaho’s Greatest Mashed Potatoes! We tend to shy away from the “Best Of’s” because neither of us have had the Best Ever experience at a Best Of place.

Nevertheless, my interest is usually piqued if you want me to give it to you straight.  Curiosity always takes hold and if you tell me you’re the mecca of the dill pickle or your brisket is the bomb diggity. I’m likely going to want to try it despite my surly snicker and upturned nose.

Gluten-Free Lavender Chocolate Chip Cookies - a classic chocolate chip cookie recipe with an earthy flavor using lavender buds

 

There is a Best Of that my sweet tooth has intelligently avoided for months and it comes in the form of a newspaper recipe, not a Best Of brick and mortar restaurant.  Lack-of-self-control Land is where my sweet tooth has lived for the past two months and has concurrently won every battle.  I thus caved (nay, bowed) to the infamous and once intelligently avoided recipe with which I worked so hard to not make eye contact.

I feel sheepish when I say this…I cower with my tail between my legs and if I could make my font smaller to appear as though I’m whispering this to you, I would. It’s the much-revered Best Chocolate Chip Cookie Ever recipe from the New York Times. I’ve been aware of it…it shows its melty chocolatey face on pinterest at least weekly…I’ve avoided…it conquered. I shake my fist at you, NY Times, I certainly do. My once passive-aggressive relationship with this recipe is now a smitten obsession.

 

As I write this, a cookie in my belly, a cookie to my right, a cup of coffee to my left, I can certainly say these cookies have a magnetic pull. If you’re able to walk past the tupperware container in which these cookies are stored without so much as petting them or taking a whiff, my hats off to you because I wore my tri-colored leotard on the spinny chair of out-of-controledness the second this recipe materialized in my kitchen until the very last crumb had been consumed.

Despite the tour of my own inability to put the cookie down, what I really set out to talk to you about is lavender. Lavender in your highly addicting cookie.  Lavender is a natural remedy for anxiety and stress, although when mixed with poisonous sugar, the calming effect may be a wash, who knows. I added lavender buds to the World’s Best Chocolate Chip Cookie and served it to about 15 different people. Some loved everything about it and some would have preferred the cookie sans lavender.  I myself thought the earthy flavor was great for dressing up a classic treat and taking it out for a night on the town.

 

Lavender Chocolate Chip Cookies (gluten-free)

Lavender Chocolate Chip Cookies (gluten-free)

Lavender Chocolate Chip Cookies

Author: Julia
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Ingredients

Instructions

  1. In a mixing bowl, combine the flour, baking soda, baking powder, salt and lavender buds. Whisk to combine and set aside.
  2. In a mixer, beat sugar and butter until completely combined and smooth.
  3. Add the eggs and vanilla extract and mix until creamy.
  4. Slowly incorporate the flour/lavender bud mixture into the wet mixture and mix just until the dough forms and ingredients are combined. Add in the chocolate chips and mix.
  5. Cover the mixing bowl with plastic wrap and refrigerate for at least 24 hours. This step is crucial if you want the Best Of…if you’d rather have instant gratification, skip the refrigeration but expect different result.
  6. When ready to bake, preheat the oven to 350 degrees.
  7. Scoop mounds the size of dough the size of golf balls and space evenly on a lightly oiled or parchment –lined baking sheet. Sprinkle dough with coarse sea salt. Don’t roll the dough into balls…rolling makes the texture of the cookie turn out to be dense and not as wonderful as unrolled mounds of dough.
  8. Bake in the oven for 11 to 12 minutes (or up to 14 minutes if you prefer crispier cookies) SEE NOTE
  9. Repeat until all of the Best Ever Dough is all baked up and you can taste the smell of your house. Unless you’re a dough eater like me, in which case, grab a spoon, hun!

Recipe Notes

Ingredients Notes: *The NY Times calls for cake flour and bread flour. **The amount of lavender I used for this recipe is slightly higher than what you will find in other cookie recipes but I did not find the lavender to be overpowering. Nevertheless, if you are new to baking with lavender, consider using 2 - 3 tablespoons as opposed to 1/4 cup ***NY Times calls for a POUND of chocolate chips. I had one bag, so that’s what I put in. Instructions Note: The recipe in the NY Times said to bake the cookies for 18 to 20 minutes for golf-ball sized mounds of dough. Unless the NY Times has access to ogre-sized golf balls and clubs fit for a giant, I don’t see an 18 to 20 minute-long bake time as conducive to the edibleness of these cookies. I baked one of my batches for 15 minutes and they turned out a little too crispy for my taste. I found 11 to 12 was the magical time.

 

 

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Comments

  1. Yosef @ This American Bite

    There have been a lot of cookies posted by foodie bloggers from across the community this week – the holiday’s are in the air. These are the first cookies that I’ve seen and thought of making. The lavender peeked my attention!

    Reply
    1. Julia Post author

      Yosef, this is such a nice compliment! I’m glad you like the idea of lavender cookies. I’m hooked on lavender now and I bet lavender shortbread cookies would be amazing (they’re next on my lavender to-make list 😉 Happy holidays and thanks so much for the feedback!!

      Reply
  2. Wade MacMorrighan

    OMGs, I had the exact same thought of adding lavender to this NY Times cookie recipe when I first saw it!!! Great Minds Think Alike! However, I have searched for bread flour and not been able to find it. I wonder what the mix of bread and cake flour might do to the final cookie when baked?

    Reply
  3. Samantha

    This is my second time baking these and they always turn out so good. Just had to say thank you because this recipe is fabulous.

    Reply
    1. Julia Post author

      AWESOME! I’m so glad you enjoy them, Samantha, and thanks so much for the feedback! It’s been quite a while since I’ve whipped up a lavender treat, so I’ll have to do so soon – thanks for the reminder! 🙂

      Reply
  4. Steph @MisplacedBrit

    I not only LOVE the look of your recipe and your mouthwatering photos. I love how you’ve written the post! You’ve sucked me right in – hats off to you 🙂

    /A mesmerized fellow blogger!

    Reply
  5. Forrest

    Made these tonight. Instead of the fridge, I put the dough in the freezer for a while to chill. The outcome was fine. You just have to make sure you cool them and very carefully use a spatula to take them from the cookie sheet to a cooling rack, or they will squish. Once cooled, they are fine.

    One thing I might suggest (and try) is to pulverize the lavender blossoms — biting into them is akin to biting into an oatmeal hull; kindof unpleasant. Grinding them would, I believe, distribute the essential oils in the bloom, imparting a more even flavor to it. I will try it.

    Reply
  6. gerri

    I made these cookies, and they came out perfectly. I loved them. However, they were not loved by anyone else at the Easter dinner I brought them to. These require a bit more of a sophisticated pallet to appreciate them. They are not for your average chocolate chip cookie eater.

    Reply
    1. Julia Post author

      I’d absolutely agree the cookies aren’t for everyone. Lavender is a pretty potent and unique flavor. So sorry to hear your guests weren’t thrilled with the cookies, but I’m happy you enjoyed them! Thanks for the feedback, Gerri!

      Reply
  7. Annette

    I made these cookies tonight, and while they taste amazing, I’m disappointed in how they turned out. They’re completely flat, and fall apart. I followed the directions as specified on the page. I realized after reviewing the NY Times recipe you mention that I should have only used 1 1/4 cups of butter, not 2 1/2 cups butter (which I did) because I interpreted the ingredient list to read as 2 1/2 cups. I don’t make cookies that often, so it did not occur to me that this was far too much butter. Is it possible to edit your ingredient list amounts to make it more clear for readers on how much butter to use? I do plan on making these again, just not tonight.

    Reply
    1. Julia Post author

      Hi Annette,

      My sincere apologies for the confusion – I switched recipe plugins a few months ago and some of my recipes translated over incorrectly – it should have been 2-1/2 sticks of butter, translating to 1-1/4 cups. I fixed the recipe and apologize again for the wasted time and ingredients!

      Reply
      1. Annette

        Hi Julia,
        Thanks for explaining what happened, totally makes sense. And thank you for fixing the ingredient list for the inconsistent cookie bakers like myself. Will be attempting to make them again this weekend! I’m excited for a tasty treat to share with my coworkers!!

        Reply

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