I grew up making small batches of flavored chocolate for holiday gifts, and these lavender chocolate chips are one of those tiny luxuries that instantly upgrade a cookie or a muffin. They’re simply chocolate chips infused with culinary lavender and a touch of sugar, made at home so you can control the aroma and sweetness. People make them when they want a floral twist in baked goods, a pretty garnish for desserts, or a quick flavored baking supply without buying pre-made artisan chips.

I sometimes swap them into cookie dough when I’m too impatient to fold in chopped chocolate; they’re also lovely melted over ice cream. If you like experimenting, pairing them with warm spice bakes — think gingerbread — creates a grown-up balance of floral and spice, similar to my take on gingerbread white chocolate cookies.

Why you’ll love this dish

This small-batch recipe is fast, flexible, and ideal when you want a distinctive flavor without a lot of fuss. It’s great for:

Quick flavoring: Make them in about 15–20 minutes plus chill time.
Custom control: You choose the intensity of lavender and sweetness.
Small-batch gifting: Pretty broken shards pack well in cellophane for homemade presents.
Kid-friendly baking tweaks: A light lavender note can make familiar treats feel special without overpowering children’s palates.

“I added these to my chocolate chunk cookies and everyone asked where I bought them — they’re faintly floral and completely irresistible.” — a weekend baker

If you want to fold them into a buttercream later, these chips pair beautifully with classic frostings like this buttercream icing for cupcakes.

The cooking process explained

Before you start: this is a no-bake, microwave (or double‑boiler) method that keeps things simple. Here’s the step-by-step idea so you know what to expect:

Melt chocolate gently with a little coconut oil to loosen the texture.
Stir in dried culinary lavender and a little sugar to bring out the floral notes.
Spread thinly on parchment so the mixture sets quickly and breaks into chips or shards.
Chill until firm, then break or chop to the size you want.

If you plan to use these in a creamy dessert, they work great as mix-ins; for example, try them in a lavender‑accented cheesecake following the method in this chocolate cheesecake guide for texture tips.

What you’ll need

1 cup chocolate chips (semi‑sweet or dark recommended) — swap to milk chocolate for a sweeter, milder result.
2 teaspoons dried culinary lavender (finely crushed) — use food‑grade lavender; garden lavender may be too strong.
1 teaspoon coconut oil — helps the chips set glossy and makes the chocolate easier to spread. Substitute vegetable oil if needed.
1 tablespoon granulated sugar — optional if your chocolate is already sweet; superfine sugar dissolves fastest.

Notes: If you prefer a sugar-free version, omit the sugar; for a creamier melt, stir in 1 teaspoon of cocoa butter. Crushing the lavender slightly in a mortar and pestle releases the essential oils without adding grit.

Directions to follow

Place chocolate chips and coconut oil in a microwave‑safe bowl. Heat for 30 seconds, then stir. Repeat in 15–30 second bursts, stirring between each, until the chocolate is fully melted and smooth. (Alternatively, melt over a double boiler.)
Off the heat, stir in the dried lavender and sugar. Taste a small smear on a spoon — you want the floral note present but not so strong it tastes perfumed.
Line a baking sheet with parchment. Pour the melted chocolate mixture onto the sheet and spread into a thin, even layer with an offset spatula or the back of a spoon. Thinner spread = smaller chips or shards.
Refrigerate for 20–30 minutes until completely firm.
Break into pieces with your hands or chop into small chip‑like pieces on a cutting board. Use immediately, or store as directed below.
If you plan to bake cookies with these, consider the technique used in bakery‑style recipes like bakery‑style milk chocolate pecan cookies to get a similar melt and spread in the final bake.

Best ways to enjoy it

Fold into cookie dough in place of plain chips for a floral twist.
Sprinkle on top of chocolate cupcakes or melt slightly and drizzle over vanilla ice cream.
Stir into muffin batter (blueberry or lemon muffins are excellent partners).
Use as a garnish for panna cotta or chocolate pots de crème for a professional touch.
For decorating buttercream‑frosted cupcakes, try pairing these chips with light vanilla buttercream — detailed technique here: buttercream icing for cupcakes.

How to store & freeze

Refrigerator: Store in an airtight container for up to 2 weeks. Keep layers separated with parchment so chips don’t stick.
Freezer: Freeze on a baking sheet until solid, then transfer to a freezer bag; they’ll keep 2–3 months. Thaw in the refrigerator before using to avoid condensation on the chocolate.
Room temperature: If your kitchen is consistently cool (<70°F / 21°C), short-term storage (a few days) at room temp is fine in an airtight jar. Otherwise, refrigerate to prevent softening.
Food safety note: keep them away from strong odors (coffee, onion) in storage because chocolate absorbs scents.

Pro chef tips

Use food‑grade lavender: Culinary lavender (Lavandula angustifolia) is milder and safe to eat. Avoid lavender labeled for sachets or aromatherapy only.
Don’t overdo the lavender: start with 2 teaspoons for 1 cup chocolate — you can always add more next batch.
Smooth melts: stirring constantly while melting and adding the coconut oil helps achieve a glossy, workable texture.
Size control: spread thinner for chip‑sized pieces; thicker for shards that give a chocolatey bite.
If the set is grainy: the sugar or improperly melted chocolate can cause graininess. Reheat gently and add a small splash of neutral oil to smooth it.

Flavor swaps

Honey‑lavender chips: replace the tablespoon of sugar with 1 teaspoon honey (stir in after melting).
Citrus lavender: add a pinch of lemon or orange zest with the lavender for bright notes.
White chocolate version: use white chocolate chips and reduce the lavender to 1 teaspoon so it doesn’t overpower the sweet base.
Vegan/dairy‑free: use dairy‑free chocolate chips and coconut oil as written.

Your questions answered

Q: Can I use fresh lavender instead of dried?
A: Fresh lavender has a high water content and will introduce moisture to the chocolate, which can seize it. Use dried, culinary lavender. If you only have fresh, gently dry it first in a low oven.

Q: Are these safe for children?
A: Yes, when you use food‑grade lavender and small amounts. Lavender is safe in culinary quantities, but keep the proportion low for kids (1–1.5 teaspoons per cup of chocolate).

Q: Why does the lavender sometimes taste soapy?
A: Soapiness often comes from using the wrong lavender variety (not Lavandula angustifolia) or using too much. Use culinary lavender and start small.

Q: Can I temper the chocolate for a shiny finish?
A: You can temper using traditional methods, but for chips that will be baked into goods, tempering isn’t necessary. Adding the coconut oil helps set a nicer sheen without tempering.

Q: How long does the flavor keep?
A: Lavender’s aroma fades over time. For the best floral note, use within 2 weeks refrigerated or within 2–3 months frozen.

Conclusion

If you want ready‑to‑use lavender‑infused chocolate for baking and decorating, this method is quick, forgiving, and customizable — a small technique that yields big flavor. For inspiration on using lavender chocolate in cookies with a salty twist, see this recipe for lavender & sea salt chocolate chunk cookies, and for a classic take on lavender in chocolate chip cookies, try this version of lavender chocolate chip cookies.

Lavender Chocolate Chips

These lavender chocolate chips are a delightful way to add floral notes to your baked goods, making them perfect for cookies, muffins, and desserts.

Prep Time 15

Total Time 30

Serving Size batch

Ingredients

Main ingredients

1 cup chocolate chips (semi-sweet or dark recommended) Swap to milk chocolate for a sweeter, milder result.
2 teaspoons dried culinary lavender (finely crushed) Use food-grade lavender; garden lavender may be too strong.
1 teaspoon coconut oil Helps the chips set glossy and makes the chocolate easier to spread. Substitute vegetable oil if needed.
1 tablespoon granulated sugar Optional if your chocolate is already sweet; superfine sugar dissolves fastest.

Instructions

Preparation

Place chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Repeat in 15–30 second bursts, stirring between each, until the chocolate is fully melted and smooth.
Off the heat, stir in the dried lavender and sugar. Taste a small smear on a spoon — you want the floral note present but not overpowering.

Setting

Line a baking sheet with parchment. Pour the melted chocolate mixture onto the sheet and spread into a thin, even layer with an offset spatula or the back of a spoon.
Refrigerate for 20–30 minutes until completely firm.
Break into pieces with your hands or chop into small chip-like pieces on a cutting board.

Storage

Store in an airtight container for up to 2 weeks, or freeze on a baking sheet until solid, then transfer to a freezer bag for 2–3 months.

Notes

For a sugar-free version, omit the sugar; for a creamier melt, stir in 1 teaspoon of cocoa butter. Crushing the lavender slightly releases the essential oils without adding grit.