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White Chocolate and Lime Cookies

Fresh lime juice and zest finds its match in rich and velvety white chocolate. These cookies also feature brown butter which releases a nutty aroma. The dark brown sugar gives these cookies body and depth with subtle caramel undertones.

Prep:

minutes

Cook:

9

minutes

TOtal:

minutes

Ingredients

  • 280g (2 cups) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 170g (1 ½ sticks, 12 tbsp) unsalted butter, room temperature
  • Zest of 2 limes
  • 150g (¾ cup) granulated sugar
  • 150g (⅔ cup packed) dark brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp (½ lime) lime juice
  • 280g (2 cups) white chocolate

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Line a baking sheet pan with parchment paper.  Set aside.
  4. Whisk the flour, baking powder, baking soda and salt together in a small bowl.  Set aside.
  5. Cute 4 tbsp (½ stick) of butter into four pieces.  Place them in a large bowl.  Set aside.
  6. Place the remaining 8 tbsp (1 stick) of butter into a small saucepan.  Melt the butter over medium-high heat.
  7. Brown the butter by cooking it for 2 to 3 minutes.  It will turn golden brown and release a nutty aroma.
  8. Pour the brown butter over 4 tablespoons of butter in the large bowl.  Make sure you get the browned butter bits at the bottom of the saucepan!  Stir with a spatula until all the butter is melted.
  9. In a small bowl, use your fingers to rub the lime zest into the granulated sugar.
  10. Add the granulated sugar and brown sugar to the melted butter, stirring until incorporated.
  11. Stir in the lime juice and vanilla.
  12. Stir in the egg and egg yolk until combined.
  13. Stir in the dry ingredients.
  14. Stir in the chocolate.  You can use your hands to make sure it is well incorporated.
  15. Cover the cookie dough and let it rest in the fridge for 30 minutes.
  16. Use a 2’’ diameter ice cream scoop to form 23 cookie dough balls.
  17. Place 8 cookie dough balls on the prepared baking sheet.
  18. Bake for 9 minutes.  The cookies will be puffy, light in colour and have a soft centre.
  19. Let cookies cool on the baking sheet for 10 minutes.
  20. Transfer the cookies to a wire rack and let cool completely.
  21. Store in an airtight container at room temperature for up to 3 days.