Name: Lavender & Sea Salt Chocolate Chunk Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: ¾ cup Unsalted Butter, at room temperature (1.5 sticks); ¾ cup Light Brown Sugar, packed; ¼ cup Granulated Sugar; 1 Egg, at room temperature; 2 tsp Vanilla extract; 2 cups All-Purpose Flour; 2 tsp Cornstarch; 1 tsp Baking Soda; ½ tsp Salt; 2 tsp Dried Lavender Buds; 1 ½ cups Semi-Sweet Chocolate Chunks or chocolate chips; Course Sea Salt, for sprinkling

Jump to Recipe· 4.3 from 4 reviews

I simply cannot get enough of these Lavender & Sea Salt Chocolate Chunk Cookies Recipe. Every time I bake them, I’m amazed by how the delicate floral notes of lavender and the subtle crunch of sea salt perfectly balance the rich, melty chocolate chunks. The combination might sound sophisticated, but trust me, it’s absolutely approachable and makes an everyday cookie feel like a special occasion treat that I love sharing with friends and family.

Why You’ll Love This Lavender & Sea Salt Chocolate Chunk Cookies Recipe

From the moment I first baked this recipe, I was hooked on the flavor profile. The dried lavender buds infuse the dough gently, giving a floral hint that enhances the chocolate without overpowering it. Then, the coarse sea salt sprinkled on top adds that little pop of salty crunch that makes each bite exciting and indulgent. I love how these cookies are both crispy on the outside and soft and chewy on the inside, creating a texture that’s truly satisfying.

What really makes this Lavender & Sea Salt Chocolate Chunk Cookies Recipe a staple in my kitchen is how straightforward it is to make. I always appreciate recipes that don’t require rare ingredients or complicated steps but still feel unique and special. It’s quick to prepare, with most of the time spent waiting for the dough to chill, which means I can easily fit it into a busy day. Plus, these cookies are perfect for many occasions, whether it’s a cozy night in, a gift for someone special, or an elegant addition to any party dessert spread.

Ingredients You’ll Need

A shiny metal bowl sits on a white marbled surface, filled with a single layer of smooth, creamy yellow dough spread around the bottom. On top of this dough, there is a pile of small, dark brown chopped chocolate pieces clustered in the center, showing different shapes and rough textures. The bowl's inner surface is visible around the edges, reflecting light softly. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a breeze, and each one plays a pivotal role in creating these delightful cookies. The balance between butter, sugars, and flour creates that classic cookie base, while the lavender and sea salt add the signature twist that makes this recipe stand out.

Unsalted Butter: Using room temperature butter ensures a creamy, well-mixed dough and helps with that perfect cookie texture.
Light Brown Sugar: Packed tightly, it adds a subtle molasses flavor and moisture for chewiness.
Granulated Sugar: Adds sweetness and contributes to the crispness of the cookie edges.
Egg: Acts as a binder to bring everything together and provides richness.
Vanilla Extract: Enhances the overall flavor and complements the lavender beautifully.
All-Purpose Flour: The base of the dough, setting the structure for chewy yet sturdy cookies.
Cornstarch: Helps keep the cookies soft by inhibiting gluten formation.
Baking Soda: Gives the cookies a light rise and tender crumb.
Salt: Balances sweetness and enhances all flavors.
Dried Lavender Buds: Freshly ground or whole for that signature floral note that makes this recipe unique.
Semi-Sweet Chocolate Chunks: Melt into gooey pockets of chocolate for every bite.
Course Sea Salt: Sprinkled on top for that irresistible salty crunch and flavor contrast.

Directions

Step 1: In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together on medium speed until the mixture becomes light and fluffy. This usually takes about 2 minutes. It’s key to get this step right for a tender, well-aerated dough.

Step 2: Add the egg and vanilla extract into your bowl. Beat again to fully incorporate them, stopping occasionally to scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.

Step 3: In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and dried lavender buds. Adding the lavender here is crucial so it gets evenly distributed without being overworked.

Step 4: Slowly add the dry ingredients to the wet mixture and beat on low speed until just combined. Overmixing at this stage can toughen the cookies, so mix carefully.

Step 5: Stir in the semi-sweet chocolate chunks until they are evenly dispersed throughout the dough.

Step 6: Cover your dough tightly with plastic wrap or aluminum foil and place it in the refrigerator for at least one hour, but feel free to chill it for up to two days. This resting time helps the flavors meld and the dough to firm up, making it easier to scoop.

Step 7: When you’re ready to bake, take the dough out of the fridge and let it sit at room temperature for about 10 minutes. This allows it to soften slightly for easier handling.

Step 8: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. This helps prevent sticking and promotes even baking.

Step 9: Use your hands to roll the dough into roughly 1-inch balls. Space them about 2 inches apart on the prepared baking sheets so they have room to spread.

Step 10: Bake the cookies for 10-12 minutes or until they are lightly golden brown around the edges. Immediately after removing them from the oven, sprinkle each cookie with a pinch of coarse sea salt to enhance the flavor.

Step 11: Allow the cookies to cool for about 5 minutes on the baking sheets to firm up a bit, then transfer them to a wire rack to cool completely. This step ensures they hold their shape and don’t become soggy.

Servings and Timing

This Lavender & Sea Salt Chocolate Chunk Cookies Recipe yields about 24 cookies, perfect for sharing or a week of sweet treats. Prep time, including chilling, is roughly 1 hour and 15 minutes, which mostly passes quietly while you wait. The actual bake time is quick—just 10 to 12 minutes per batch—making fresh cookies a delightful possibility even on a busy day. All told, the total time is around 1 hour and 27 minutes. Besides baking, don’t forget to allocate at least 5 minutes for cooling so you get the perfect texture every time.

How to Serve This Lavender & Sea Salt Chocolate Chunk Cookies Recipe

The image shows a close-up of a soft, round cookie with a light golden brown color and slightly darker edges. The cookie has uneven chunks of melted dark brown chocolate scattered mostly on the top surface, with some small areas where the chocolate appears shiny and smooth. There are a few small white salt flakes sprinkled over the chocolate, adding texture and contrast. Crumbs and broken small pieces of cookie are placed around the main cookie on a white marbled texture. Another cookie is partially visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

I just love serving these cookies warm or at room temperature because the chocolate chunks are still soft and melty, making them irresistible. If I’m hosting a tea party or a cozy afternoon with friends, I like to pair them with a delicate cup of Earl Grey or chamomile tea, which blends beautifully with the lavender flavor. For something more indulgent, a glass of cold milk or a creamy latte are personal favorites that complement the cookies perfectly.

When presenting these cookies for a gathering, I sprinkle a little extra sea salt on top right before serving for a pretty, gourmet touch. Lining a plate or tiered dessert stand with some fresh lavender sprigs also adds a lovely, fragrant presentation that guests always appreciate. I usually serve these cookies in small batches of two or three per person—they’re quite rich, so a couple is just right to enjoy without feeling overwhelmed.

These cookies shine at various occasions — from intimate family dinners to holiday celebrations and casual weekend baking sessions. I find they make an elegant after-dinner treat or a thoughtful homemade gift when packed in pretty tins or glass jars. Whether chilled for a firmer bite on a warm day or served slightly warm right out of the oven, these lavender and sea salt cookies never fail to impress and delight.

Variations

One of my favorite things about this Lavender & Sea Salt Chocolate Chunk Cookies Recipe is how versatile it is. If you want to switch things up, you can swap the semi-sweet chocolate chunks with dark chocolate for a richer, deeper flavor or even use white chocolate chips for a creamy contrast against the lavender. Adding chopped nuts like pistachios or toasted almonds adds a lovely crunch and another layer of flavor complexity.

If you or your friends need gluten-free options, I’ve had great success substituting the all-purpose flour with a 1-to-1 gluten-free flour blend, which maintains the cookie’s texture without losing that chewy softness. For a vegan version, you can replace the butter with solid coconut oil or vegan butter, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to replace the egg. The lavender and sea salt flavors still come through beautifully with these adjustments.

For a different cooking method, I’ve even tried baking these as cookie bars instead of individual rounds; simply press the dough into a lined baking pan and bake slightly longer, then cut into squares once cooled. This is great for easy portioning at parties or to grab on the go. No matter how you tweak the recipe, the core balance of floral lavender, rich chocolate, and salty crunch always shines.

Storage and Reheating

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, which means you can enjoy them well into the week. I like to layer the cookies between sheets of parchment paper to prevent sticking and maintain their shape. If your kitchen is particularly warm, keeping them in a cool pantry spot helps preserve their texture.

Freezing

These cookies freeze wonderfully! Whether you freeze the dough or the baked cookies, they hold their flavor and texture very well. When freezing dough, I portion it into balls, place them on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. You can bake straight from frozen, just add a couple of extra minutes to the baking time. For baked cookies, wrap them tightly with plastic wrap and place in an airtight container or freezer bag; they keep perfectly for about 2 months.

Reheating

To bring freezer-stored or room-temp cookies back to life, I find reheating them gently in a 300°F oven for 5 minutes works best. It refreshes the gooey chocolate chunks and just crisps up the edges again. Avoid microwaving too long, as that can make them rubbery or dry. If you don’t have an oven handy, a quick 15-second zap in the microwave can suffice but watch closely. I like to sprinkle a tiny pinch of sea salt before warming for that fresh burst of flavor every time.

FAQs

Can I use fresh lavender instead of dried lavender buds?

Fresh lavender has a much higher moisture content than dried buds, which can alter the texture of your cookies. I recommend sticking with dried lavender buds for the best control over flavor and to prevent excess moisture in the dough. If using fresh, use much less and chop finely, but know the taste might be more subtle.

Why do I need to chill the dough before baking?

Chilling the dough helps solidify the fats, which prevents the cookies from spreading too much while baking. It also allows the flavors to meld and develop, especially important with floral notes like lavender. I make sure to never skip this step for the most flavorful and perfectly shaped cookies.

Can I substitute chocolate chips for the chunks?

Absolutely! Chocolate chips work well if that’s what you have on hand. However, chunks melt differently and create uneven pockets of rich chocolate, which personally, I prefer for the texture and mouthfeel. But chocolate chips keep this recipe just as delicious.

How much sea salt should I sprinkle on top?

Just a light sprinkle of course sea salt is enough—about a pinch per cookie. You don’t want to overpower the lavender and chocolate, just enhance them. Adding it immediately after baking while the cookies are still hot helps the salt stick well and keeps the flavor fresh.

Can I make these cookies vegan?

Yes! Swap the butter for vegan butter or coconut oil and replace the egg with a flax egg or other vegan egg substitute. The texture may vary slightly but I’ve found the lavender and sea salt flavors still prevail and make a wonderful vegan treat.

Conclusion

I truly hope you give this Lavender & Sea Salt Chocolate Chunk Cookies Recipe a try because it’s become one of my absolute favorites to bake and share. The unique floral aroma, combined with rich chocolate and just the right amount of salt, creates a cookie that feels both decadent and special. It’s easy enough for everyday baking yet impressive enough to wow guests. Happy baking and enjoy every delicious bite!