Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp culinary lavender buds, finely ground
- 1 cup (170g) semi-sweet chocolate chips
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes.
- Beat in egg and vanilla until fully incorporated.
- In a separate bowl, whisk flour, baking soda, sea salt, and ground lavender.
- Gradually mix dry ingredients into wet until just combined.
- Stir in chocolate chips.
- Scoop 2 tbsp dough per cookie, spacing 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are golden and centers are soft.
- Immediately press a pinch of flaky sea salt on top of each cookie.
- Cool on sheets 5 minutes before transferring to wire racks.
Notes
- Use only culinary-grade lavender to avoid bitterness.
- Grind the lavender buds in a spice grinder for best integration and milder flavor.
- Chill dough 30 minutes for thicker cookies if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
