Chewy White Chocolate Lavender Cookies

Did you notice a new addition on Sweet Little Kitchen? I added a recipe index tool found on the top toolbar. Check it out – it’s an easy visual way to browse recipes! Also, I have concluded that I love cookies and they are my favorite dessert. They are portable, easy to share with others, and are wonderful straight out of the oven (especially with ice cream) and once they’ve cooled down a bit.

And friends, these Chewy White Chocolate Lavender Cookies are absolutely wonderful. When I made them, I ate a large amount of the dough . . . and a cookie when they first came out of the oven . . . and another when I was photographing them (because, you know, I had to get in that great shot of the cookie with the bite in it at the end). But these are everything you could possibly want in a cookie – chewy, buttery, filled with white chocolate, and lightly flavored with lavender. I liked processing the sugar and lavender together to break up the lavender buds and make sure they were well incorporated in the sugar. Also, it made a cloud of sugar drift out of the food processor, which kinda reminded me of “smoking” Smarties candies when I was in elementary school. These are definitely a more rich, indulgent cookie than the Lavender Shortbread Cookies I posted a few months ago, but so worth the extra calories.

Chewy White Chocolate Lavender Cookies Chewy White Chocolate Lavender Cookies Chewy White Chocolate Lavender Cookies   Chewy White Chocolate Lavender Cookies

Chewy White Chocolate Lavender Cookies
 
Prep time
Cook time
Total time
 
Chewy White Chocolate Lavender Cookies are an indulgent, lovely springtime dessert. Try them with some tea or a glass of lemonade!
Serves: 20 cookies
Ingredients
  • • 2 and ½ cups all-purpose flour
  • • 2 teaspoons cornstarch
  • • ¾ teaspoon baking soda
  • • ½ teaspoon salt
  • • 1 and ¼ cups white sugar
  • • 2 teaspoons lavender
  • • 8 tablespoons (1 stick) unsalted butter, room temperature
  • • ¼ cup coconut oil
  • • 1 large egg
  • • 1 cup white chocolate chips
Instructions
  1. Preheat the oven to 375º.
  2. In a small bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
  3. In a food processor, process the sugar and lavender for 20 seconds, until the lavender is chopped up a bit and well incorporated with the sugar.
  4. In a large bowl, use an electric mixer to beat together the butter, coconut oil, and lavender sugar until the mixture is smooth. Add in the egg and beat until fluffy. Slowly add in the flour mixture and beat on low until just combined. Stir in the chocolate chips.
  5. Scoop the dough into medium-sized balls onto silpat or parchment paper-lined baking sheets. Place the pieces of dough two inches apart.
  6. Place in the oven on bake for 12-14 minutes.
  7. Allow to cool for 10 minutes on the baking sheet before transferring to a wire baking rack to finish cooling.

Adapted from Spatche the Spatula 

Comments

  1. AlBa says

    Hello,

    Thank you for this lovely recipe, just reading the ingredients I already imagined the taste and smell of these cookies. However, when I tried making them the first trial batch spread too much and became flat greasy sheets of “cookies”.
    So I decided to chill the dough for 24 hours before baking, this time the cookies spread again but not as flat as the ones before.
    I admit I did play around with the recipe a little, like I used 3/4 cup of butter, instead of butter and coconut oil, I also exchanged 1/4 cup of the sugar with brown sugar, and I added some gel food coloring.
    What do you think went wrong?
    I personally think its the white sugar, coz MOST cookie recipes call for both brown and white sugars, with brown having a higher ration.

    Thank you!

  2. Divya says

    Hi Alexa, I tried these cookies and had to make a few modifications, post which it turned out pretty good. The ingredients as stated resulted in a very dry crumble, not a cookie dough. I had to add a second egg and ~1/2 cup of milk to get a slightly wet cookie dough consistency.

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