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. Browning the butter is an extra step that is well worth the effort, I promise! Make sure to rub the lime zest into the granulated sugar to release the fragrant citrus flavour. The dark brown sugar gives these cookies body and depth with subtle caramel undertones. These cookies are best served warm for that melt-in-your-mouth quality. The sweet and zesty cookies are bursting with pockets of creamy white chocolate.

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Tips

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Beurre noisette AKA Brown Butter

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Making beurre noisette, or brown butter, is well worth the extra step! Brown butter releases a luxurious nutty aroma and adds depth to your cookie. Melt the butter in a saucepan. Once it starts to boil, increase the heat to medium-high. Swirl the saucepan and stir with a spatula. Always keep your eye on the butter! You will see bubbles and foam. You will notice brown bits at the bottom of the saucepan. Scarpe the bottom of the pan with the spatula. Notice the butter's colour change from light brown to dark brown. Remove the saucepan from the heat when the butter is golden brown, and pour the butter as well as the brown bits into a heat-proof bowl.

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Zest Factor

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You can smell and taste the fresh lime in these cookies, it pairs so well with the creamy and rich white chocolate. If you want a stronger citrus taste, you can sprinkle some lime zest onto the cookies when they come out of the oven.

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Equipment

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Kitchen scale

Oven thermometer

Baking sheet pan

Parchment paper

Small saucepan

Zester 

Whisk 

Large bowl

Small bowl

Spatula

Measuring cup

¼ tsp, ½ tsp, 1 tsp, 1 tbsp

Ice cream scoop with release trigger and 2’’ diameter

Wire rack

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Bon appétit!
xo

Ariane

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