Floral Choco Cookies (Print Version)
Chewy, soft cookies packed with rich chocolate chips and a light floral lavender note. A fancy upgrade to the usual chocolate chip cookies!
# Ingredients:
→ For the Cookies
01 -
2 cups (240g/8.5oz) all-purpose flour, measured carefully with a spoon and leveled off at the top
02 -
1 teaspoon baking powder
03 -
3/4 cup (170g/6oz) salted butter, brought to room temperature
04 -
3/4 cup (155g/5.5oz) packed light brown sugar
05 -
1/4 cup (50g/1.8oz) plain white sugar
06 -
1 large egg, preferably at room temperature
07 -
1 teaspoon vanilla flavoring
08 -
1 teaspoon lavender flavoring
09 -
3/4 cup (130g/4.5oz) semi-sweet chocolate chips
10 -
3/4 cup (130g/4.5oz) lavender chocolate chips (check notes for details)
→ Optional Toppings
11 -
Sprinkle flaky sea salt on the baked cookies if desired
12 -
More chocolate chips to press onto cookies while warm
# Steps:
01 -
Heat your oven to 350°F (180°C/Gas Mark 4). Line baking sheets with parchment paper and keep them nearby.
02 -
Grab a medium-sized bowl and whisk the flour with baking powder until mixed thoroughly. Leave it aside.
03 -
In a big bowl, use an electric mixer (or a stand mixer fitted with a paddle) to beat together the butter, brown sugar, and white sugar until they’re super creamy and airy. This takes around 2-3 minutes on high speed.
04 -
Add the egg, vanilla, and lavender flavorings to your whipped butter mix. Beat everything on medium speed for 1-2 minutes until it pales and looks fluffy. Don’t forget to scrape down the sides of the bowl when needed.
05 -
Take your flour mixture and slowly mix it into the wet ingredients on low speed. Stop once everything has just combined—don’t keep mixing.
06 -
Using a wooden spoon or a flexible spatula, stir in both the lavender and semi-sweet chocolate chips until they’re evenly spread through the mixture.
07 -
Scoop out portions of dough using a cookie scoop (about 2 tablespoons each) and space them out—around 3 inches (7.5cm) apart—on the prepped baking sheets.
08 -
Bake your cookies for 10-11 minutes. They’re done when the edges start turning lightly golden, but the centers are still kind of soft.
09 -
Right after baking, press a few spare chocolate chips into the warm cookies if you want, and sprinkle on some flaky sea salt. Let the cookies rest on their trays for about 10 minutes before moving them to a cooling rack to finish cooling.
# Helpful Notes:
01 -
For instructions on making lavender chocolate chips at home, visit the creator's page! Or just use white chocolate chips instead.
02 -
When measuring flour, scoop it into your measuring cup with a spoon and level it off. Don’t scoop directly from the flour bag!
03 -
Use a large round cutter to gently shape cookies into a perfect circle quickly after they come out of the oven.