AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerSpring is right around the corner and I'm having major tropical vibes right now...or I just want to be somewhere tropical. Whatever the case may be, the key lime-infused sugar adds brightness to these cookies that will lift your mood and give you a little taste of paradise.
After a cold winter the 50-degree weather we are having feels like a real heatwave and has me craving sunnier dishes...is that a thing? Sunnier dishes?? lol
And bonus...the lime gives us green for upcoming St. Patrick's day! While it might not be traditional Irish flavors the green color still counts as being festive, right?! 😉
These cookies were an inspiration of Bravetart's base chopped chocolate chip cookie recipe zhuzhed up with a bit of lime for an altogether delightful bite!
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a skillet over medium heat lightly toast 1 1/2 cups of macadamia nuts, about 3 Minutes.
Set aside to cool.
Set a handful of chopped white chocolate aside. Place remaining chocolate in a medium bowl and sift 2 3/4 cups of all-purpose flour on top and toss with the cooled macadamia nuts to coat.
In a small bowl combine 1 cup of granulated sugar and the zest of 2 limes. Rub the lime zest into the sugar with your fingers until combined and fragrant.
In the bowl of a stand mixer fitted with a paddle attachment combine the lime-scented sugar, 2 sticks of unsalted butter, 1 cup of brown sugar, 2 teaspoons of kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon vanilla extract, and ½ teaspoon of lime juice on low speed until moistened. Increase speed to medium and continue to beat for about 5 Minutes until fluffy.
Add 1 large egg and continue beating until smooth.
Gradually add in the dry ingredients at low speed to form a stiff dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Press reserved white chocolate into each dough ball and sprinkle with a small pinch of flaky sea salt.
Bake for 15 Minutes until edges are golden.
Cool on baking sheets for 5 Minutes before serving.
You can freeze the dough for later as well, just unthaw the dough before baking.
Ingredients
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a skillet over medium heat lightly toast 1 1/2 cups of macadamia nuts, about 3 Minutes.
Set aside to cool.
Set a handful of chopped white chocolate aside. Place remaining chocolate in a medium bowl and sift 2 3/4 cups of all-purpose flour on top and toss with the cooled macadamia nuts to coat.
In a small bowl combine 1 cup of granulated sugar and the zest of 2 limes. Rub the lime zest into the sugar with your fingers until combined and fragrant.
In the bowl of a stand mixer fitted with a paddle attachment combine the lime-scented sugar, 2 sticks of unsalted butter, 1 cup of brown sugar, 2 teaspoons of kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon vanilla extract, and ½ teaspoon of lime juice on low speed until moistened. Increase speed to medium and continue to beat for about 5 Minutes until fluffy.
Add 1 large egg and continue beating until smooth.
Gradually add in the dry ingredients at low speed to form a stiff dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Press reserved white chocolate into each dough ball and sprinkle with a small pinch of flaky sea salt.
Bake for 15 Minutes until edges are golden.
Cool on baking sheets for 5 Minutes before serving.
You can freeze the dough for later as well, just unthaw the dough before baking.