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–+ servings

Lavender Chocolate Chips

Lavender Chocolate Chips for baking and desserts
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 minutes
Total Time 30 minutes
Serving Size 1 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.