By David Rothrock
Key lime white chocolate cookies
3 steps
Prep:25minCook:12min
Makes about 60 cookies.
Updated at: Thu, 17 Aug 2023 13:12:35 GMT
Nutrition balance score
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Ingredients
60 servings
1 cupsweet butter
at room temperature
¾ cupwhite sugar
¾ cupbrown sugar
firmly packed
2eggs
at room temperature
1 tablespoonkey-lime extract
410-484-4526
1 teaspoonbaking soda
1 teaspoonsalt
2 ¼ cupsflour
2 cupswhite chocolate chunks
purchased or cut off a bar of white chocolate, use chips instead of chunks if you must
1 tablespoondry milk
Variation, not required but makes a thicker cookie
Instructions
Step 1
Beat the butter and sugars together until they are smooth and creamy. Beat in the eggs, one at a time, followed by the extract, baking soda, and salt. Stir in the flour. Gently mix in the chocolate chunks.
Step 2
Chill the dough, well covered and sealed, for at least 12 hours and preferably for 24 or 36. This is based on information from an article published in The New York Times in which experts weighed in on the perfect chocolate-chip cookie. The article argued that the best CCCs chill for an extended period of time so that the eggs can sink into the flour. The chilling really does improve texture and flavor.
Step 3
About 15 minutes before you are ready to bake your cookies, preheat the oven to 375 degrees. Drop the cookies in teaspoon-sized rounds onto parchment- or silicone-covered baking sheets. Bake them for 10 to 12 minutes, until they are a golden brown. Let them cool briefly on the sheets; then remove them to a rack to cool.
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