Chocolate Cookies with Cocoa Nibs and Lime


Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.

Photography Credit: Elise Bauer

I made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris.

One of them was chocolate and lime and as I saw it I thought, “Well that seems intriguing! I do believe I’ll head to the store and pick up some limes and try that out as a cookie. And you know what? I bet it would be even better with some cocoa nibs!”

After a quick stop at the market and a small rendezvous in the kitchen I tasted what had to be one the most flavorful cookies I’d ever eaten.

I brought them to Elise and her parents and all agreed that this cookie is fantastic. It’s floral and dark, with a taste that reminds you of nights on the beach with friends. A perfect cookie for dipping into a chilled glass of lemonade or limeade.

For those who aren’t familiar with cocoa nibs they’re pieces of roasted, crushed up cocoa beans. They’re fragrant, dark, bitter bordering astringent and have a pure taste of raw chocolate with notes of coffee. Plus, they have a delightful crunch much like a nut.

You cannot substitute chocolate chips for cocoa nibs. Do yourself a favor a buy some at the store or online; once you try them you’ll be in love, using them in everything from cookies to ice cream, to smoothies and granola.

Chocolate Cookies with Cocoa Nibs and Lime Recipe

  • Yield: Makes approximately 4 dozen cookies.


  • 1 cup of butter
  • 3/4 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 2 1/2 teaspoons of heavy cream
  • 1 3/4 cups of all-purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of kosher salt
  • 3/4 cup of cocoa nibs
  • Zest of one large lime


1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix). Fold in the cocoa nibs and lime zest.

3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

4 Bake at 350°F for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Perfect for dipping in homemade limeade or lemonade.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 23 Comments / Reviews

  • Laura

    Absolutely delicious. Didn’t have cream so I used full fat yogurt instead and it came out perfect.

  • Sharon

    My two favorite things, limes and chocolate! But I have a dairy allergy (butter excludind) and wonder if the cream is necessary and may be substituted for something…. (can’t have soy either).

    Not sure, I would use whatever you might normally use for baking or as a milk substitute and see how it works. If you give it a go, I encourage you to come back and let other readers know what your experience was. ~Garrett

  • azleena

    I don’t usually have heavy cream (or any cream!) on hand, what can be substituted?

    I suppose whole milk could be just fine. ~Garrett

  • bittermelon

    Does it matter if natural or dutch cocoa is used? The cookies look puffy, are they cakey? Or chewy?

    And, Garrett, what are cocoa nibs…ahhh, just kidding!

    I use Ghirardelli unsweetened cocoa powder which I believe is Dutch Processed. As for texture they are somewhere between chewy and cakey. ~Garrett

  • sharon

    re: milk/cream in the recipe. I can find a subsitute if i know why it’s needed… the peppermint bark choc. cookie recipe doesn’t have it.. What is the point of the dairy in this particular cookie? Thanks Garrett.

    Just give the cookies a bit more moisture in this case as the cocoa nibs do a good job trying to absorb some of it, otherwise the cookie can get a bit dry. It also add a bit more fat and richness to the cookie.~Garrett

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