Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
These cookies were delicious!! I eat dairy-free so I made them with a vegan butter and coconut milk and the texture was perfect – soft, and brownie like. I used the zest of two limes and I might use even more next time. Great recipe!
These cookies are dreamy good. I halved the recipe successfully. They came out perfectly delicious. I used Half and Half instead of the cream and two tablespoons of a large beaten egg.
Absolutely delicious. Didn’t have cream so I used full fat yogurt instead and it came out perfect.
I just made these! They are fantastic!
Now, is there a way to substitute the butter for something healthier?
(I have a feeling that I will be making these again…)
Nope, butter it is. I think when you make chocolate cookies you just best resign yourself to calories and fat. ;) ~Garrett
I have made these cookies A LOT. First, I did not like the idea of the lime so I omitted it. Second, I didn’t have cocoa nibs so I roasted pecans and chopped them finely in a food processor. Third, since cocoa nibs (I imagine) are kinda nutty and deeply chocolate, I add instant espresso powder. Since there is no lime, the salt becomes a really important ingredient (I found out the hard way when I forgot to add it). When I made them again, I realized after rolling them into balls that I forgot the salt AGAIN! So, I got adventurous and decided to roll them lightly in kosher salt. BOY! Made all the difference rolling them rather than just adding the salt. These cookies are divine no matter how you make them! They are like brownie cookies. Which is why the cream is also important. If you are going to make these, use the cream! I think you will notice a difference. Thanks for a great recipe that has made for many happy mouths :)
A very sophisticated cookie! They came together really well. Would probably be great with tea, too!
I tried making these tonight. I’m not sure what I did wrong (probably because I added the juice of one small lime?) but the cookies came out looking awful.
Also, I tried to make then gluten-free by using almond flour instead of regular flour, but I have a feeling it was the lime juice (the acid maybe?) rather than the almonds that were the culprit. What do you think?
Anytime you change the recipe you’re going to get a different end result. If the cookies don’t look like the photo it probably is because of the almond meal and lime juice. However, if you switched all the flour for almond flour then my guess is that that is your culprit, not the lime juice. You’re probably better off using a recipe that’s already gluten free and adding lime to it. ~Garrett
Given how late this is coming, I don’t know that you’ll see this/need this, but:
If you’re looking for cocoa nibs in the Bay Area, Berkeley’s Spun Sugar (on University Ave) has them in 5-lb bags for around $20 – far cheaper than anything I’ve seen online. They also sell them in smaller 1-lb or 2-lb bags, at a (small) markup.
I made a double batch of these a few months ago, and they were a huge hit. I’m making another batch right now with a different cookies recipe since I didn’t have heavy cream in the house.
I used significantly more lime zest both times- the zest of more than three limes for a single batch, which brought the taste of the lime out a bit more. So don’t shy away from more lime!
I just made these and they are interesting and super tasty. this is the first time using cocoa nibs and already I am wondering what else I can put them in-delicious.
I made these yesterday and they are wonderful. May be the best cookies I’ve ever made. I’ll definitely be making them again. I followed the directions exactly, except the cocoa nibs I used had a dusting of Mexican chocolate with some cayenne; added a nice touch. Thanks for the great recipe.
Thanks for this recipe! I have made two half batches and both turned out great, although aren’t as shiny as your photo.
For each batch I used a whole egg instead of trying to figure out how to halve it. By the second batch I was out of cream and vanilla, so I used whole milk and substituted some of the white sugar for some vanilla sugar I had made a while ago with some nice beans. Both times the dough was wetter than I expected. Maybe as a result of the egg. I don’t know.
This is my favorite cookie now.
Whole Foods sells raw cocoa nibs, can I use those or do I need to roast them first, and if so, how should I roast them?
Just use them straight out of the bag as they have already been roasted. ~Garrett
Just wanted to thank you for this amazing recipe! I added 1/2 teaspoon of ceyanne to the mix and *OMG*…amazing! I brought the cookies to a tex/mex BBQ and everyone loved loved loved them. We also played the “guess what’s in the cookie” game and many guessed the ceyanne was ginger. The ceyanne gives it a nice spiced flavor- without being spicy! Works so well with chocolate and lime flavors.
Thanks again for this super delicious recipe!
These are officially the best cookies I have ever made, and the only time I have ever starting eating the dough straight from the bowl. I used a small ice cream scoop to form the cookies, and I would eat a little bit of dough after each scoop.
Wow- I just made these, and am so proud of myself for 1) holding almost completely to the recipe’s specifications and 2) not eating more than two as they came out of the oven to cool. These are so yummy! And they have the added bonus of reminding me of Lime Delicious, a chocolate cookie-crumb classic my grandma used to make- heavenly. So I think I will be sending some of these out to the fam… Thanks for the post!
Love this idea and will try to make them for a tex-mex bbq we are attending this w/e. Since we are neighbors, (sort of- I live in Oakland) I was wondering if you could give me advise on where to find nibs? I know Whole Foods has them but wanted to see if you know other options?
Uh, I have no clue what is in Oakland. Sorry. Just call around to your local stores. =) ~Garrett
Will this recipe scale down? I’m just really terrified of making 12 dozen cookies that are no doubt absolutely irresistible :-).
I love nibs and am glad to have a new recipes to try them in. And the cheesecake idea some suggested–brillant! I’m making a cheesecake today and have key lime, nibs, and chocolate graham crackers…
For the person who can’t use dairy, you might try coconut oil in place of the butter, but chill the dough before you roll balls with it. I substitute half the butter in my chocolate chip cookie recipe with coconut oil–the taste is heavenly, but the cookies tend to spread more if the dough isn’t thoroughly chilled when it goes into the oven. You could also skip the cream and add an extra egg yolk instead.
These were interesting and delicious…but I should probably start with the fact that I totally messed them up. I intended to half the recipe (only two of us this weekend), and then half way through I accidentally added the full amount of flour…so when I realized it and I started scooping out random amounts…but then I remembered the altitude and thought about adding some back…sigh. you see where this is going – disaster! Anyway, miracles do happen – they were yum! First time using cocoa nibs and was wondering if Garrett or anyone else knows if the nibs come in different chunk sizes…the ones I used were pretty small/fine and I think larger chunks might be better (if they exist!).
Anyway, thanks for the post and idea to combine different/seemingly opposite ingredients – these had wonderful layers of flavor – a sophisticated cookie for sure!