Yield: Varies based on scoop size; using the heaping 3 tbsp. scoop should yield approximately 10-12 cookies.
Ingredients:
- 113g unsalted butter (½ cup)
- 50g granulated sugar (¼ cup)
- Zest of 3 key limes (or the zest of 1 large lime)
- 110g light brown sugar (½ cup)
- 1 egg
- ½ tsp. vanilla extract
- 150g all-purpose flour (1 ¼ cup)
- ¾ tsp. baking soda
- ½ tsp. salt
- 140g white chocolate (¾ cup + 1 tbsp.), chopped
Instructions:
- Brown the Butter: Over medium heat, melt the butter in a small saucepan. Stir occasionally until the butter turns an amber hue and has small brown specks. Once browned, transfer it to a heat-proof bowl.
- Cool the Butter: Ensure you have at least 90g of the browned butter (add water if necessary to reach this amount). Let it cool by placing the bowl in the freezer for about 5 minutes.
- Prepare the Lime-Sugar Mixture: While the butter cools, pour granulated sugar into a medium mixing bowl. Zest the key limes into the sugar. Use your fingers to rub the zest into the sugar until the sugar becomes damp and takes on a sand-like texture.
- Mix the Wet Ingredients: Add the light brown sugar and the cooled brown butter to the zest-sugar mixture. Mix well. Whisk in the egg and vanilla until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Into the same bowl, add the flour, baking soda, and salt. Gently fold in the ingredients using a spatula. Stop folding when only a few streaks of flour are visible.
- Add White Chocolate: Add in the chopped white chocolate and fold until well distributed and no streaks of flour are evident.
- Chill the Dough: Cover the dough with plastic wrap or a lid and let it chill in the refrigerator for a minimum of 15 minutes.
- Preheat and Prepare: As the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Shape and Bake: Scoop out heaping 3 tbsp. portions of dough (or using a 1/4 measuring cup) onto the prepared baking sheet, ensuring there's at least 2 inches between each scoop. If desired, top each cookie with extra chopped white chocolate and some more lime zest. Bake for 12-14 minutes, or until the edges turn a golden brown.
- Final Touch: Immediately after removing from the oven, if you desire a more uniform and round shape for your cookies, place a bowl (slightly larger than the cookies) over them and gently swirl it.
- Serve: Allow cookies to cool slightly on the baking sheet, then transfer to a cooling rack. Enjoy your delightful brown butter key lime cookies with a hint of white chocolate!
Note: The browned butter gives these cookies a nutty depth, while the key lime zest provides a refreshing burst of citrus, perfectly complemented by the sweet creaminess of white chocolate.
