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