Updated: Jun 6, 2022
These cookies are fragrant, chewy, perfectly sweet and delicious! They are like something out of a fancy bakery store, you know when you feel like trying something different and end up pleasantly surprised? If you love these flavours, trying this cookie is a must!
Prep time : 10 minutes
Cook time: 1 hour (including 30 minutes rest time)
Total time: 1 hour 10 minutes
I had some fresh rosemary looking at me every time I opened the fridge, and I wanted to do something different with it. So I bought some fragrant culinary lavender from an incredible Spice store I found and baked these delicious, chewy, crunchy and completely bursting with flavour cookies!
The only recipes out there that I could find for this flavour profile were for sugar cookies, and so I decided to create my own! These are incredibly delicious and hard to resist, why are these not a thing?! They deserve a spot on the cookie chart!
Culinary Lavender What is this and where can you find it you ask? Regular lavender has a stronger and slightly bitter taste, whereas culinary lavender is more floral, because it is sifted multiple times to remove the stems, leaves and the protective layer of the flower. It can be found in spice stores, but regular lavender would also work for this recipe.
Rosemary Freshly chopped rosemary elevate the flavours of this cookie. It is possible to use dried rosemary instead but the flavour will be more earthy than fragrant.
It usually takes 30 minutes to bring eggs to room temperature. If don't have that time and want to do this quickly, allow them to sit in very warm water for 5 minutes. It is important to bring the eggs to room temperature because it helps incorporate eggs into the dough more evenly.
Refrigerate the well wrapped cookie dough for at-least 30 minutes before baking. This is an important step because when the dough is cold, the fat will solidify, and baking cold dough will make the cookies expand more slowly in the oven, created a crunchy exterior and not a very flat cookie. You can refrigerate the dough for up to one day.
If you enjoy these flavours but want to limit their strength (because they are very flavourful!), cut the amount of lavender and rosemary in half.
If you whip the sugars and butter too much, the texture of the cookies will be more cakey than chewy. This is due to all the air pockets created during the process of whipping.
Recipe for rosemary, lavender and white chocolate chip cookies
1 h (including 30 min rest time)
1 hour 10 minutes
12 large cookies
1/2 cup white sugar
1 cup brown sugar
1 cup softened butter
2 eggs (room temp)
1 tsp vanilla extract
2 1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp chopped fresh rosemary
1 tbsp culinary lavender
1 cup white chocolate chips (or more, you can never really have too much!)
Whisk the butter and sugars until well combined.
Add eggs and vanilla, beat further until well combined.
In a separate bowl, whisk together all the dry ingredients.
Add the dry ingredients to the butter mixture and bring together, then mix in chocolate chips and bring the dough together.
Form a log with the dough, cover entirely with plastic wrap and refrigerate for at least 30 minutes (or up to 1 day).
Take 1/4 measuring cup and scoop out cookies onto a lined baking sheet. Flatten each cookie with the back of the measuring cup.
Bake at 350F for 11-12 minutes or until very slightly browned on the top*
*If you make smaller cookies, the bake time will be less, around 7-9 minutes.
Tip: If the bottom of the cookie hasn’t turned gold then allow the cookie to stay on the hot baking sheet once it’s out of the oven. This allows them to get crunchy on the outside but still stays soft inside!