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–+ servings

Key Lime White Chocolate Chip Cookies

5 from 8 votes
Brown butter white chocolate chip cookies loaded with key lime zest, coconut and hazelnuts.
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Prep Time30 minutes
Cook Time15 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories391 kcal

Ingredients 

  • 113 g unsalted butter (½ c.)
  • 30 g sweetened coconut flakes (¼ c.)
  • 50 g granulated sugar (¼ c.)
  • 100 g light brown sugar (½ c.)
  • zest of 5 key limes*
  • 1 egg
  • 1 tsp. coconut extract
  • 160 g all purpose flour (1 ¼ c.)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 110 g white chocolate (¾ c. + 1 tbsp.)
  • 56 g hazelnuts crushed (½ c.)

Instructions 

  • In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  • Transfer the brown butter to a small heat-safe bowl. You should be left with 90g. If you have 1-3g more than that, that's okay - if you have 1-3g less, add in some water until you reach 90g. Set the butter in the fridge while you toast the coconut.
  • Add the coconut flakes into the same pan that you browned the butter in. Place over medium heat and stir until the coconut flakes start to turn brown. Then, remove them from the heat and set them aside.
  • Add the granulated and brown sugar to a medium sized mixing bowl.
  • Zest the limes into the bowl of sugar, then use your hands to rub together the zest and sugar until sugar is fully coated and kind of resembles wet sand.
  • Add in the brown butter and mix until combined. Then whisk in the egg and coconut extract until well combined.
  • Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
  • Add in the white chocolate, toasted coconut flakes, and crushed hazelnuts and fold just until no flour streaks remain.
  • Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.**
  • Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Scoop out heaping 3 tbsp. scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
  • Top each cookie with additional white chocolate and a little bit more lime zest if desired, and bake for 12-14 minutes, or until the edges of the cookies are golden brown.
  • Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
  • Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

Notes

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*you can use 1 large lime instead if you'd like!
**At this point you could transfer the dough balls to an airtight container and keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month.

Nutrition

Serving: 1cookieCalories: 391kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 54mgSodium: 273mgPotassium: 151mgFiber: 2gSugar: 28gVitamin A: 389IUVitamin C: 1mgCalcium: 74mgIron: 2mg