Wild Bergamot Chocolate Cookies Recipe

Name: Wild Bergamot Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the wild bergamot sugar:; 1 1/2 cups lavender bergamot tips (pluck the top few inches of the plant: you want the leaves and the tender, not woody, stems); 3/4 cup granulated sugar; Make the dough and cookies; 1 1/4 cups unsalted butter, cubed, at room temperature; 3/4 cup brown sugar; 2 eggs; 1 3/4 cups flour; 1 1/4 cups cocoa powder, sifted so that it is not lumpy; 2 teaspoons baking soda

Servings: persons

1
Grind the two ingredients together coarsely in a food processor or blender, until the sugar turns green and there are no more plant pieces.
2
Cream butter with sugar and the wild bergamot sugar.
3
Combine the flour, cocoa powder, and baking soda.
4
Add the dry ingredient mixture to the butter-sugar mixture, slowly, until incorporated.
5
Wrap the dough in saran wrap and chill for 30 minutes.
6
Scoop the dough using an ice cream scoop and form into 1 1/2-inch balls with your hands.
7
Place the dough balls on a baking sheet lined with parchment paper, 1 inch apart.
8
Bake at 350u00b0 F for 5 minutes.
9
Rotate the tray and bake another 3 minutes, or until lightly brown.

1134

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the wild bergamot sugar:, 1 1/2 cups lavender bergamot tips (pluck the top few inches of the plant: you want the leaves and the tender, not woody, stems), 3/4 cup granulated sugar, Make the dough and cookies, and more.

Yes, Wild Bergamot Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Bergamot Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions