Lime and Dark Chocolate Chunk Cookies
And today we’re focusing on perfectly chewy lime and dark chocolate chunk cookies that are sprinkled with a bit of sea salt. Because lime and salt means they are mexican-inspired, yes? That’s what I’m going with at least.
They are soft and chewy, filled with just the right amount of lime and speckled with dark chocolate chunks. And then of course that perfect dusting of salt for a bit of the sweet and salty thing.
And these cookies make the perfect ending to a meal full of chips and salsa … and plenty of tacos or enchiladas. Or if you want to pull a few out from the freezer after a long day with a big glass of milk, that definitely works too.
We’re having a Cinco de Mayo potluck at my house this weekend and my stash of these currently in the freezer may need to make an appearance. But let’s backtrack for a second, I love potlucks but do you know how hard it is to pick one or two things to make?? I tend to go a bit overboard when it comes to cooking for gatherings so the potluck is a good way to limit myself. But it’s hardddd. I want to make all the things!
But it’s okay because I’m going to get to eat all the things come Saturday.
Including these cookies. You’re gonna want to make that happen too.
Yield: about 30 to 32 cookies
Lime and Dark Chocolate Chunk Cookies
Recipe for lime and dark chocolate chunk cookies. Soft, chewy cookies filled with lime zest, dark chocolate chunks and finished with sea salt.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon lime zest (from about 2 limes)
- 1 cup dark chocolate chunks or chips
- flaky sea salt, for sprinkling
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed until creamy, about 1 minute. Add in the egg and egg yolk and beat until combined. Add in the vanilla extract, almond extract and zest. Beat until combined. With the mixer on low speed, slowly add in the flour mixture and beat until just combined. Remove the bowl from the mixer and gently fold in the chocolate chunks.*
- Scoop about 1 ½ to 2 tablespoons of dough (I used my large cookie scoop) and drop onto the prepared baking sheet, spacing the balls about two inches apart. Sprinkle the tops lightly with sea salt.
- Bake for 10 to 12 minutes, until the cookies are a light golden brown around the edges and the centers are just set (they may not look completely completely done when you take them out but they will continue to cook on the baking sheet). Let the cookies cool on the baking sheet for 10 minutes, then remove to a wire rack to cool completely.
*While not necessary, you can chill the dough in the refrigerator after you fold in the chocolate. I’ve found that chilling the dough helps them bake up a little thicker. I’ve chilled these anywhere from 30 minutes to up to 2 hours.
Also, you can freeze the dough so you have it ready to go whenever you have a cookie emergency! Line a small baking sheet with parchment paper and then drop the dough onto the prepared baking sheet (you can space them close together) and sprinkle with the sea salt. Transfer the sheet to the freezer. Once frozen, remove the dough balls from the baking sheet and store in a baggie or container. When you are ready to eat the cookies, bake them directly from the freezer. You will likely need to add a few minutes to the baking time. Just keep an eye on them while in the oven.
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