Graham Cracker Keylime Chocolate Chip Cookies have two kinds of chocolate chips, fresh lime, and graham crackers! Serious Yum Here!
Cookies in my house ALWAYS put a smile on everyone’s face. Especially if they are Key Lime Chocolate Chip Cookies!
The April issue of the Food Network Magazine came out with their yearly cookie section and this year it features 50 different variations of chocolate chip cookies. These Key Lime Chocolate Chip Cookies looked so good I just had to make them.
I can’t think of anything lime related I don’t like and especially in the form of a cookie! In my opinion there just isn’t anything much better than lime and white chocolate…period!
CHOCOLATE CHIP COOKIE TEXTURES
There are three types of cookie texture; chewy, crispy, and cakey. I’m sure you can make crispy or chewy key lime cookies but they recommended making the cakey version. The major difference is more flour, the addition of baking powder and sour cream (which was omitted in this recipe).
Also, for this cookie the flour was cut down by ½ cup and crushed graham crackers were added. The addition of the graham crackers is really good, it makes the cookie a little crispier than a normal cakey cookie. It really does taste like a graham cracker crust with a key lime pie!
HOW TO MAKE GRAHAM CRACKER KEY LIME CHOCOLATE CHIP COOKIES
I must confess I did not use key lime. After going to 2 different stores I gave up and just used regular limes. Key limes are a seasonal item; I couldn’t even find the juice in a bottle so I used regular limes.
The batter wasn’t quite limey enough (I’m convinced it’s because of the regular lime instead of Key Lime) so I added a little more juice and zest. I did the same to the glaze and boy did it make a difference.
I think this is my favorite cooking magazine. The recipes are usually pretty easy and lots of new ideas!
Crush about 3 or 4 of the large rectangle graham crackers in a food processor for about 5 seconds and wallah their crumbs! I used the single serve option on my Ninja:)
Mix the flour and graham cracker crumbs into the creamed butter mixture and beat until all combined and smooth.
Now the best part….add all the remaining stuff, lime rind zest, both dark chocolate and white and stir with a rubber spatula until all combined…lastly, take a big finger dip and smile!
I wasn’t quite sure about how much they would spread so I only put 9 on the first pan. The second I was able to spoon 12 on the sheet (an extra row of 3).
When brown around the edges take out and let sit for about 5 minutes on the sheet pan then transfer to a wire rack to cool completely.
When cool, drizzle with the lime glaze, it’s worth the last and extra effort!