Spache the Spatula

Salted White Chocolate Lavender Cookies

Cookies might just be my favorite thing to make.

Salted White Chocolate Lavender Cookies | #recipeI’ve said many times that baking is my de-stressor, but that is especially true for baking cookies. There’s just something so therapeutic about measuring out ingredients and scooping cookie dough. It’s almost a mindless task. Once you understand the way the ingredients in a cookie react with one another, and what different ratios do, it’s super easy to come up with recipes.

For instance, I wanted these cookies to be nice and chewy, so I used half butter and half shortening, added in a bit of cornstarch, and threw in an extra egg yolk—all things that contribute soft chewiness. I also wanted them to be nice and round, so I popped them in the freezer while the oven preheated (this reduces spread in the oven). If you wanted thinner, crisper cookies, you could skip the chilling, use all butter, replace the cornstarch with flour, and cook them longer. It all seems sorta complicated at first, but it starts making sense pretty quickly 🙂

Salted White Chocolate Lavender Cookies | #recipe Salted White Chocolate Lavender Cookies | #recipeI’m in love with these cookies. I had been envisioning them in my head for a while, and I think they turned out even better than I had hoped! I love the texture of the chewy cookie with the randomly-sized chunks of white chocolate, and the subtle flavoring of lavender throughout. I used a giant hunk of white chocolate that I bought at Whole Foods and chopped by hand, but you could also use the chunks that are sold in bags, or even the chips if you really wanted to.

The key to dispersing the lavender throughout the cookies is to pulverize it with the sugar in a food processor. It chops the little buds so you don’t get any chunks in your bites, and it perfumes the sugar beautifully. It’s the same technique I use for my Salted Honey Lavender Shortbread.

Salted White Chocolate Lavender Cookies | #recipeI know I just gave you guys a lavender recipe last week, but lavender is like my Spring pumpkin. I just can’t get enough of it. Actually, you’re lucky there hasn’t been more of it around, but I was seriously considering adding it to my Strawberry Shortcakes. In the end I kept that classic, but I can’t pretend I’m not still thinking about some sort of lavender-y shortcake (maybe with blueberries?).

But, bottom line, these cookies are freakin’ tasty. You will love them (I think! I did!). Eat them with tea or coffee. Make an ice cream sandwich with them (might I suggest my Honey Poppyseed Frozen Yogurt). Dip them in milk. Do whatever! They’re salty-sweet perfection—the best kind 😉

Salted White Chocolate Lavender Cookies | #recipe Salted White Chocolate Lavender Cookies | #recipe

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Salted White Chocolate Lavender Cookies

Yield: 20-22 cookies


  • 2 and 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 and 1/2 cups granulated sugar
  • 2 tsp lavender
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 6 tbsp vegetable shortening
  • 1 large egg + 1 large egg yolk, at room temperature
  • 6 oz. white chocolate chunks (about 1 and 1/2 cups)
  • sea salt, for sprinkling


  1. In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.
  2. In a food processor, process the sugar and lavender for about 10-20 seconds until the lavender is chopped into pretty tiny pieces, and sugar starts billowing like smoke up pout of the top of the processor.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening, and lavender sugar at medium-high speed for 3 minutes. Add in the egg and egg yolk and beat for 3 more minutes until fluffy. Add in the flour mixture and the chocolate and beat on low until combined.
  4. Using a large (3 tablespoon-sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)-lined baking sheets an inch or two apart. Place the tray in the freezer.
  5. Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 12 minutes. It should look a little underdone when you take it out. Immediately sprinkle each cookie with a small pinch of sea salt (and extra lavender, if you want).
  6. Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.

Salted White Chocolate Lavender Cookies | #recipe


21 Responses to “Salted White Chocolate Lavender Cookies”

  1. huntfortheverybest — May 2, 2014 at 8:01 am

    these sound like lovely cookies!

    • Rachael replied: — May 2nd, 2014 @ 11:41 am

      Thank you! They are so delicious, and, according to my boyfriend's co-workers, smell very soothing, haha!

  2. christine — March 16, 2015 at 1:38 pm

    is this the exact recipe you used?
    I like my cookies chewy like you do and wanted to make the amount of butter, shortening and eggs used in the recipe is how you did it!

    • Rachael replied: — March 16th, 2015 @ 2:08 pm

      Hi Christine, the recipes that I post are always the recipes used to create the food in the photos 🙂

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  4. Cari — May 5, 2015 at 9:04 am

    Hi Rachael. These look great! Did you use dried or fresh lavender?

    • Rachael replied: — May 5th, 2015 @ 11:45 am

      I use dried, but using fresh shouldn’t make too much of a difference 🙂

  5. Aloha — November 27, 2015 at 4:32 pm

    Holy YUM!  These are awesome, thanks!

  6. Aloha — November 27, 2015 at 4:33 pm

    I’m gonna try to substitute Earth Balance shortening or butter-flavor shortening next time…but otherwise YUM!

    • Rachael replied: — November 27th, 2015 @ 5:38 pm

      Sounds like a great idea!

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  8. Ash — February 28, 2016 at 11:28 am

    These are DELICIOUS. Also fun and easy to make! Thank you for this wonderful recipe!

    • Rachael replied: — February 28th, 2016 @ 10:24 pm

      I’m so glad you enjoyed them, Ash!

  9. Whitney — March 3, 2016 at 1:16 pm

    I’d love to make these – about how many does a batch make? Thank you!

  10. Whitney — March 3, 2016 at 1:18 pm

    Oh my gosh I’m an idiot… just saw ‘yields 20-22 cookies’…. sorry, please disregard my question above! 

    • Rachael replied: — March 3rd, 2016 @ 4:51 pm

      Haha, no problem, Whitney 😛

  11. Kelly — March 28, 2016 at 9:59 pm

    Any particular lavender used? Is there a certain kind preferred for baking?

    • Rachael replied: — March 29th, 2016 @ 1:38 pm

      Just make sure it is culinary lavender as the food grade herb is handled differently 🙂

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