Blackberry Lavender Chocolate Chip Cookies

Blackberry Lavender Chocolate Chip Cookies – a unique twist on the classic with some fruit and dried lavender. Perfect dessert in summertime!

Recently I was in serious need of some comfort food. My mind naturally went to chocolate chip cookies, but I had also been having a (weird?) desire to make something with lavender and blackberries that I just couldn’t let go of.

Can you see where I’m going with this?

Lots of my recipes start with me simply trying to combine my current cravings. Sometimes they work, and sometimes they turn into kitchen fails.

The only reason why I thought this might work was because I was drooling over some of my favorite bloggers recipes like this blackberry cookie crumble and these blackberry lavender scones.

But also that time I added pomegranate seeds to chocolate chip cookies didn’t turn out so bad either. 🙂

Now don’t get me wrong, there’s a REASON why fresh fruit is not often used in cookies. It can make it SOGGY. That’s a big reason why my lemon blueberry cookies taste more like muffin tops.

So there are a couple tricks I’d recommend.

First, mixing in all the blackberries directly to the dough will add too much of the berries moisture and the cookies will likely end up very soft. You can save this a little bit by refrigerating the dough and adding a couple extra minutes to the baking time, but it is still a different consistency.

I like chewy cookies but there is a fine line between chewy and soggy, and you might not know you’ve crossed it until it’s too late!

What I like to do is either add a whole blackberry in the middle of the cookie before baking (kind of like a thumbprint cookie) OR add the blackberry slices immediately after baking, when the cookie is still soft.

For the pictures I added some blackberry pieces to each ball of cookie dough (not mixed in the whole batch, if that makes sense) and also topped them with more right after baking.

Now let me get to the lavender part of this recipe. I bought a whole bunch of dried lavender a long time ago before realizing that a little goes a LONG way.

The other time I’ve used lavender in a recipe was by making a simple syrup and then draining the lavender buds out.

Turns out you can also grind up the buds and use them directly in the recipe! But to avoid having your food tasting like potpourri, you just need to use a small amount.

I ground up a teaspoon of it with the sugar. This adds just a hint of lavender flavor in every bite!

4.6 from 5 votes

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Blackberry Lavender Chocolate Chip Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Blackberry Lavender Chocolate Chip Cookies - a unique twist on the classic with some fruit and dried lavender. Perfect dessert in summertime!

Course: Dessert

Cuisine: American

Servings: 36 cookies

Calories: 147 kcal

Author: Kelly @ trial and eater

Ingredients

• 2 1/4 cups all-purpose flour *
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon dried culinary lavender
• 1/2 cup light brown sugar , packed
• 2 eggs
• 1 cup unsalted butter (2 sticks), melted**
• 1 teaspoon vanilla extract
• 1 cup semisweet mini chocolate chips
• 12 oz. fresh blackberries , cut in half or thirds (roughly 2 cups)***

Instructions

1. Preheat oven to 375°F.

2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
   

3. In a small blender or food processor, add sugar and dried lavender. Pulse a few times until lavender is blended into the sugar.

4. In a large mixing bowl, combine sugar mixture, brown sugar, eggs, butter and vanilla extract.
   

5. Slowly add flour mixture to the large bowl until all ingredients are mixed together.
   

6. Add the chocolate chips and stir.
   

7. Using a cookie scoop or spoon, arrange dough on baking sheet (each cookie about 1.5 tablespoons of dough).
   

8. Bake for 10-13 minutes or until edges are lightly browned. While still warm, lightly press in the blackberry pieces to the top of the cookies. Let cool.
   

Recipe Notes

*I've substituted half of the flour with white whole wheat flour with success.

**Melted butter makes it easier to mix by hand, and will result in a flatter, slightly crunchier cookie. If you desire a slightly fluffier and chewy cookie, use room temperature butter and/or refrigerate dough before baking.

***Mixing in the blackberry slices can make the dough too wet and cause the cookies to be soggy. What I like to do is either add a whole blackberry in the middle of the cookie before baking (kind of like a thumbprint cookie) OR add the blackberry slices immediately after baking, when the cookie is still soft.

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