Lime Dark Chocolate Chunk Cookies

Perfectly soft and chewy lime dark chocolate chunk cookies! These irresistible buttery cookies are filled with lime zest, dark chocolate chunks and finished with sea salt. Vegetarian.

Several Lime Chocolate Cookies on a wire cooling rack.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

So now that we’ve covered a few savory options for Cinco de Mayo festivities, let’s talk dessert.  

Specifically cookies.  Because cookies are my favorite.  Obviously.

And today we’re focusing on perfectly chewy lime 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.

Several Lime Dark Chocolate Chunk Cookies on a wire cooling rack.

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.

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.  

A Chocolate Lime Cookie on a white plate with more in the background.

Additional Cookie Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Lime and Dark Chocolate Chunk Cookies |

Lime Dark Chocolate Chunk Cookies

Yield: about 30 to 32 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Perfectly soft and chewy lime dark chocolate chunk cookies! These irresistible buttery cookies are filled with lime zest, dark chocolate chunks and finished with sea salt. Vegetarian.


  • 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


  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  1. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  2. 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.
  3. Remove the bowl from the mixer and gently fold in the chocolate chunks.*
  4. 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.
  5. 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).
  6. 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.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 106mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.