Name: Lavender Chocolate Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup chocolate chips (semi-sweet or dark) (Pick good-quality chips for best flavor.); 1 teaspoon coconut oil (Helps the chocolate set with a glossy finish.); 2 teaspoons dried culinary lavender (Use culinary-grade lavender only.); 1 tablespoon granulated sugar (optional) (Brightens the floral note if desired.)

I started making these lavender chocolate chips on a whim when I had leftover culinary lavender and a bag of good-quality chocolate chips. The result is a simple, elegant flavored chocolate you can stir into cookies, sprinkle over ice cream, or nibble straight from the jar. It’s floral without being perfumy, quick to make, and a tiny way to feel fancy on a weeknight — similar to how I sometimes jazz up classic cookies like bakery-style milk chocolate pecan cookies with a special twist.

Why you’ll love this dish

Why make lavender-infused chocolate chips? First, they’re ridiculously fast to prepare — about 30 minutes from start to finish. Second, they introduce a delicate floral layer that elevates desserts without adding complicated steps. Third, you control the quality of ingredients: use a single-origin dark chocolate for depth or semi-sweet for a crowd-pleasing balance.

“A little floral, a lot of chocolate — perfect for turning ordinary cookies into something memorable.” — a quick note from my test kitchen

These chips are perfect when you want a small-batch specialty addition for afternoon tea, homemade granola bars, or a plated dessert. If you like inventive cookie fillings, you may also appreciate how delicate flavors pair with chocolate in recipes like cheesecake-stuffed chocolate chip cookies.

Step-by-step overview

You’ll melt chocolate with a touch of coconut oil for shine and scoopability, gently stir in crushed culinary lavender (and optional sugar), pour the mixture into a parchment-lined sheet, chill until firm, and then break or chop into chip-like pieces. No tempering required for eating or baking; this is an easy, low-stress flavored chocolate to keep on hand.

What you’ll need

1 cup chocolate chips (semi-sweet or dark recommended) — pick good-quality chips for best flavor.
2 teaspoons dried culinary lavender, finely crushed — use culinary-grade lavender only.
1 teaspoon coconut oil — helps the chocolate set with a glossy finish and softer chips.
1 tablespoon granulated sugar (optional) — brightens the floral note if desired.

Substitutions and notes: Swap coconut oil for a neutral vegetable oil if you prefer, or omit for a firmer bite. If you want dairy-free or vegan, choose dairy-free chocolate chips. For more intense floral flavor, make a lavender sugar by pulsing lavender with sugar and using that in place of plain sugar — a technique used in other chocolate desserts like chocolate cheesecake brownie bites.

Step-by-step instructions

Put the chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir.
Continue in 15–30 second bursts, stirring between each, until the chocolate is fully melted and smooth. (Or melt in a double boiler over simmering water.)
Remove from heat and stir in the finely crushed dried lavender and sugar, if using. Taste a small smear on a spoon to check the balance — the lavender should be noticeable but not dominant.
Line a baking sheet with parchment paper. Pour the melted chocolate onto the sheet and spread it into a thin, even layer (about 1/8–1/4 inch thick).
Refrigerate for 20–30 minutes until completely firm.
Break the slab into irregular pieces or chop into small chip-like bits. Use right away, or store in an airtight container.

Best ways to enjoy it

Fold into cookie dough or brownie batter for pockets of floral chocolate.
Sprinkle chopped lavender chips over vanilla or honey ice cream.
Garnish panna cotta, crème brûlée, or simple chocolate bark.
Mix a few chips into a yogurt parfait with granola and fresh berries.
Serve alongside a cheese plate with mild cheeses (like ricotta or mascarpone) and honey for a grown-up pairing.

Storage and reheating tips

Store lavender chocolate chips in an airtight container in a cool, dry place away from direct sunlight. Room temperature is fine if your kitchen stays under 70°F (21°C); otherwise keep them in the refrigerator to avoid melting. For long-term storage, freeze in a freezer-safe container for up to 3 months — thaw slowly in the refrigerator to avoid condensation. Always avoid storing with strong-smelling foods; chocolate absorbs odors.

Food safety note: Because this is just chocolate and dried herb, there’s no spoilage risk from the lavender itself, but keep containers dry to prevent bloom (white streaks) on chocolate caused by moisture or temperature swings.

Helpful cooking tips

Crush the lavender finely between your fingers or in a mortar and pestle so you get aroma without crunchy bits.
Taste as you go: lavender strength varies by source; start with less and add more if needed.
Use a silicone spatula to scrape every last bit of melted chocolate from the bowl.
If you want perfectly uniform “chips,” use a small cookie scoop or a piping bag to pipe drop-sized dots onto parchment instead of pouring a slab.
For an extra layer of flavor, lightly toast the lavender for 10–20 seconds in a dry skillet — watch it carefully to avoid burning.
For inspiration on other chocolate and coconut combinations try a recipe like chocolate chip coconut macaroons.

Creative twists

Lavender + sea salt: sprinkle flaky sea salt over the chilled slab before it sets.
White chocolate + lemon zest: swap in white chocolate and add a pinch of lemon zest for a summery version.
Honey-lavender: replace sugar with 1 teaspoon of honey stirred in off heat for floral sweetness.
Spiced: add a pinch of ground cardamom or black pepper for a subtle warm note.
Vegan or sugar-free: choose plant-based chocolate and omit sugar or use a powdered monk fruit sweetener.

Your questions answered

Q: Can I use fresh lavender instead of dried?
A: Fresh lavender contains moisture and is more aromatic — but it can create texture issues and introduce water. Use only culinary dried lavender finely crushed. If you must use fresh, dry it fully first.

Q: How long will homemade lavender chocolate chips last?
A: Stored airtight in a cool, dark place, they’re best within 4–6 weeks. In the refrigerator they’ll keep 2–3 months; frozen, up to 3 months.

Q: Will these chips work in baking (cookies, muffins)?
A: Yes. Because the lavender is mixed into the chocolate itself, they hold up like regular chips. Expect a slightly softer bite if the coconut oil increases meltiness.

Q: How much lavender is too much?
A: Start with 1–2 teaspoons per cup of chocolate. More than 2–3 teaspoons risks a soapy or perfumy taste. Taste as you go.

Q: Do I need to temper the chocolate?
A: No. For these chips you don’t need to temper — tempering is important for professional shine and snap, but the coconut oil and simple chilling make them ready to use in baking and desserts.

Conclusion

If you want to see another lavender-and-chocolate approach with a cookie focus, check this recipe for Lavender & Sea Salt Chocolate Chunk Cookies for ideas on texture and finishing touches. For a step-by-step lavender chocolate chip cookie tutorial that highlights subtle floral flavoring, visit Lavender Chocolate Chip Cookies.