Yes, that's right... another post involving key lime. That's because I bought a bottle of key lime juice the other day to make key lime pie ice cream and I still have half a bottle burning a hole through my fridge (did that work?).
All day long I kept thinking about what I should make with my key lime juice. Key lime pie, key lime tartlets, key lime bars, key lime meltaways? I decided on the key lime cookies because I had all the ingredients on hand. But the good news is, I still have key lime juice left so I predict another key lime flavored treat in the near future. (Read: if you know any must make key lime recipes, send them my way please!)
These cookies are really good. They are basically just white chocolate macadamia nut cookies kicked up a little bit with the addition of lime juice and lime zest. The lime is subtle, not overpowering. It's not the first thing you taste when you bite into the cookie but the lime flavor creeps in as you chew.
I took my new favorite cookie base and subbed the chocolate chips with white chocolate, then added macadamia nuts and key lime. And let me stress again that I cannot say enough good things about this cookie recipe. It is hands down my go to cookie recipe, no matter what I'm adding in. I've tried the NY Times cookie recipe, I've tried AB's "The Chewy", I've tried the Nestle Tollhouse recipe, and I've tried countless other recipes... and you know what? They've got nothing on this recipe! Actually that's not entirely true. The NY Times recipe did teach me a couple valuable lessons.
- Salt. The only thing I changed to the base of the cookie recipe was to increase the salt content. And I'm sure a little sprinkling of sea salt right before they go into the oven wouldn't hurt either.
- Refrigerate the dough before baking. The NY Times article explains more of the science behind this, but it basically just adds to the depth of flavor. I also find that it prevents the cookies from being too flat and spreading too much. I didn't leave it in for a whole 36 hours (who could?), but even a couple hours does some good here!
Makes about 36 cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 tablespoons key lime juice
- Zest of 1 lime
- 1 egg
- 1 egg yolk
- 2 cups white chocolate chips
- 1/2 cup macadamia nuts, chopped
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets wiht parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, lime juice, lime zest, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and macadamia nuts by hand using a wooden spoon.
- Chill dough in fridge.
- Drop cookie dough by rounded tablespoon onto the prepared cookie sheets. Cookies should be about 3 inches apart. Sprinkle with sea salt if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.