Cookies in my house ALWAYS put a smile on everyone’s face. Especially if they are Key Lime Chocolate Chip Cookies!
The weather has been so unusually cold, dreary, and windy lately, I felt we needed a much deserved boost of happiness. Plus 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; WOW just what we need! Especially since I am starting a low carb diet this week, might as well carb load before…Right!
Even though chocolate chip cookies usually don’t need much help in the yum department I decided to follow the Key Lime variation included in this month edition. 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!
3 Different Kinds of Key Lime Chocolate Chip Cookies
In this segment they include three types of chocolate chip 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 associated with a key lime pie!
How To Make Key Lime Cookies with White and Dark Chocolate Chips
I must confess right now though I did not use key lime. After going to 2 different stores I gave up and just used regular limes. Key limes, I guess, 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. They shout YUM all the way from your nose to toes! Jump to Recipe!
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 gram 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!