Floral Choco Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
240g (2 cups) of all-purpose flour, lightly spooned into the cup and smoothed out at the top
02 -
1 tsp baking powder
03 -
170g (3/4 cup) of salted butter, softened to room temp
04 -
155g (3/4 cup) packed light brown sugar
05 -
50g (1/4 cup) granulated sugar
06 -
1 large egg, brought to room temperature
07 -
1 tsp vanilla extract
08 -
1 tsp lavender extract
09 -
130g (3/4 cup) chocolate chips (semi-sweet)
10 -
130g (3/4 cup) lavender-flavored chocolate chips (see notes below)
→ Optional Toppings
11 -
Sprinkle some flaky sea salt on top of the cookies
12 -
Extra chocolate chips to add to the cookies after baking for decorations
# Instructions:
01 -
Heat your oven to 350°F (180°C/gas mark 4). Line a few baking trays with parchment paper and set them aside for later use.
02 -
In a medium-sized bowl, whisk together baking powder and flour until everything is evenly mixed. Place the bowl aside for now.
03 -
Grab a large mixing bowl. Using a hand mixer or stand mixer (use the paddle attachment for stand mixer), beat the softened butter, granulated sugar, and brown sugar together on high speed. You’ll know it's ready when it’s light, fluffy, and creamy, which takes about 2-3 minutes.
04 -
Mix in the egg, lavender extract, and vanilla extract to your butter and sugar mix. Switch to medium speed and beat well until the texture becomes pale and creamy, around 1-2 minutes. Be sure to scrape the sides of the bowl now and then.
05 -
Start adding the dry mix into the butter mixture. Set your mixer to low speed and blend until the ingredients just come together. Try not to overmix it.
06 -
Toss in both kinds of chocolate chips—lavender and semi-sweet—and fold them gently into the dough with a wooden spoon or rubber spatula. Keep going until they’re spread out evenly.
07 -
Take a cookie scoop that holds about 2 tablespoons, and scoop out dough portions. Place each dough ball on your prepared baking sheets, keeping about 3 inches (7.5cm) of space between each one.
08 -
Pop the trays into your oven and bake for about 10-11 minutes. The edges should turn slightly golden while the centers stay soft.
09 -
Right after pulling out the cookies, press extra chocolate chips gently on top and sprinkle some flaky salt if you’d like. Let them sit on the baking sheet for about 10 minutes to cool, then move them to a wire rack to finish cooling completely.
# Notes:
01 -
To make your own lavender chocolate chips, look for recipes or replacements on the recipe creator's website, or just swap them for regular chocolate chips or white chocolate ones.
02 -
When measuring out flour, scoop it into the measuring cup with a spoon and level it off. Don’t dip directly into the container.
03 -
To give cookies a clean round look, use a big round cookie cutter to shape them immediately after taking them out of the oven.