Lavender Chocolate Chip Cookies

Name: Lavender Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 3-2/3 cups gluten-free all-purpose flour*; 1-1/4 tsp baking soda; 1-1/2 tsp baking powder; 1-1/2 tsp salt; ¼ cup lavender buds**; 2-1/2 sticks unsalted butter; 1-1/4 cup brown sugar; 1 cup granulated sugar; 2 eggs; 2 tsp pure vanilla extract; 10 ounces dark chocolate chips ***; sea salt

User Reviews

4.5

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 cookies
Calories
248 kcal
Cuisine
American

Lavender Chocolate Chip Cookies

Tyler Espinosa

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The best NY Times Chocolate Chip Cookies made gluten-free with lavender

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Ingredients

Servings

3-2/3 cups gluten-free all-purpose flour*
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp salt
¼ cup lavender buds**
2-1/2 sticks unsalted butter softened, (1-1/4 cups)
1-1/4 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
10 ounces dark chocolate chips *** 1 bag, I used Ghirardelli
sea salt

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Instructions

In a mixing bowl, combine the flour, baking soda, baking powder, salt and lavender buds. Whisk to combine and set aside.
In a mixer, beat sugar and butter until completely combined and smooth.
Add the eggs and vanilla extract and mix until creamy.
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.
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.
When ready to bake, preheat the oven to 350 degrees.
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.
Bake in the oven for 11 to 12 minutes (or up to 14 minutes if you prefer crispier cookies) SEE NOTE
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!

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.