I did a significant amount of baking in the last week, so be prepared for an onslaught of entries.
I had a free weeknight last week and clients coming into the office the next day, so I decided to put my zester to use again. I've had my eye on a lime-white chocolate pound cake for a while but upon looking at the ingredient list, didn't want to deal with buttermilk. I'm a big fan of making things that use ingredients I'll use again--buttermilk is not one of those things.
Since I was still on a citrus kick, I settled on a cookie version of the flavors. The resulting cookies were flat and chewy, but with crispy edges. I'm on the hunt for a puffy cookie recipe, but mostly because the puffy ones are prettier to photograph ;)
Lime White Chocolate Chip Cookies
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lime juice
1 tablespoon lime zest
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 - 12 oz bag white chocolate chips
Preheat oven to 350 degrees and line two sheet pans with parchment paper.
In a large mixing bowl or stand mixer, sugar and butter until combined but not fluffy. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.
Whisk together flours, baking soda, baking powder, and salt. Mix into creamed mixture until just combined. Fold in the white chocolate chips.
Shape the dough into 1″ balls, and place 2 inches apart on the baking sheet. Bake for 10 minutes, or until the edges are golden and the centers just set.
Allow to sit on the pan for three minutes before moving to wire racks.
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