Soft Lavender White Chocolate Cookies
Chewy golden cookies with quality white chocolate and fragrant lavender buds are a dreamy treat. Finished with a sea salt garnish, these whimsical soft lavender white chocolate cookies will be delightful for any occasion.
I don't know how I went so long without making these! I'm not usually a fan of white chocolate, but paired together with lavender in a soft and chewy cookie with a very fragile floral flavor, and a hint of salt and crisp edges - I am now in awe. And if you love combining florals with cookies, you will also love my Pressed Pansy Cookies, Rose Chocolate Chip Cookies, Lilac Shortbread or Lavender shortbread cookies.
Why you'll love this recipe:
This recipe brings sunshine to long and rainy winter days here in the gulf of Oman. They are pretty and delicious, perfect for a garden party or shower for your loved ones. They are simple to make and pair perfectly with a cup of tea or latte, how about a Lavender London Fog Latte, Lavender Latte or Lavender Hot Chocolate?
Perfect Cookie Tips:
Room temperature ingredients: We use melted butter in this recipe, so you don't need to pre plan and remove the butter from the refrigerator beforehand. But you do want to leave an egg out for 30 minutes to an hour before baking. You can heat it under hot water for a minute to bring it to room temperature quickly.
Properly measure your ingredients: I know not every home baker is going to want to weigh their ingredients. I blogged for years before even considering it! But, now that I weigh my ingredients, I never make a recipe without grams because just a little too much or too little of any one ingredient can really throw off a recipe. And if I'm going through all the trouble to bake, I want to make sure it comes out just as I expected. Here is a great kitchen scale I recommend.If you don't use a kitchen scale, spoon and level your flour for increased likelihood of accuracy.
Mix the dough carefully, but don't overmix: Overmixing dough leads to gluten formation, which can make the cookies tougher than you're hoping for in a soft cookie dough. Make sure you don't have any clumps of flour in your dough and you're good to go!
Slightly underbake for that perfect soft and gooey texture: Your cookies will continue to bake several minutes after you've removed them from the oven. I always watch my cookies closely to tell if they're done. Depending on the size of your cookie scoop you used, they will usually only need to make for 8-12 minutes and not more.
The cookie twirl: Want to know how food bloggers always have perfectly round cookies? The cookie twirl! Immediately after your cookies come out of the oven, place a slightly larger cup or round cookie cutter and place it on top of your cookie dough. Use an oven mit to hold the pan with your non dominant hand so you don't burn yourself while preforming this trick. Swirl the cup or cutter around the cookie to give it perfectly round and raised edges.
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Brown sugar - brown sugar yields a nice soft chocolate chip cookie. You can use light or dark brown sugar here, I personally love dark as it has more molasses flavor.
- Granulated sugar - Granulated sugar helps give your cookies the shape you want to achieve. Thick and round!
- Egg - room temperature
- Organic dried lavender buds
- Vanilla extract - try making our vanilla lavender extract for a more pronounced flavor!
- Coarsely chopped milk chocolate or chocolate chips
How to make them:
- Preheat oven to 350F. (176C)
- Prepare baking sheet with parchment paper.
- Start by making a lavender sugar, where all of your flavor will come from. Do this by grinding up lavender with your brown and granulated sugar. I use a mortar and pestle, but a food processor works great too. Set aside.
- Next, In a large bowl combine your dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Put the butter in a medium size sauce pan and melt over medium - low heat. Heat until melted and slightly browned. Pour melted butter into a large bowl.
- Pour your lavender sugar mixture over the melted butter and mix until well combined. Let butter cool for several minutes. Whisk in the egg and then vanilla.
- Sift the dry ingredients into the wet ingredients and mix, folding in the white chocolate
- Use a small cookie scoop to portion out even size cookie dough balls. Place them on your prepared baking sheet, giving at least an inch inbetween cookie - to allow for flattening.
- Bake for 10 to 12 minutes, until golden, the edges crisp, but the centers still soft. Let the cookies sit on the baking sheet for five minutes, then transfer them to cooling rack to cool further, before serving.
- Garnish with additional lavender buds and a pinch of flaky sea salt, if desired!
I hope you love this recipe as much as we do! If you enjoyed it, please leave us a star review and tag me on instagram @frolicandfare so I can share and marvel at your beautiful creations!
With love, Sarah
Download our free edible wildflower print, because we think you deserve some flowers Subscribe + download here