Easy 4 Chocolates Lime Cookies

Published on December 16, 2019 in Desserts, All Recipes

Easy 4 Chocolates Lime Cookies pack a 4-way chocolate punch with cocoa powder, two types of chocolate chips and cacao nibs. Fresh lime zest and a little ancho chili liqueur add a layer of complexity.

I’ve never been a huge fan of chocolate chip cookies. I can typically take ’em or leave ’em – mostly because they never satisfy my taste for chocolate. This recipe for Easy 4 Chocolates Lime Cookies is sure to satisfy the most ardent chocolate lover.

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Bringing bold chocolate flavor in these Easy 4 Chocolates Lime Cookies

Cocoa powder, two types of chocolate chips and cocoa nibs really make chocolate the star.

This recipe also starts by blooming the cocoa powder with the espresso powder in hot water to give these cookies a deep, chocolate flavor.

And a little heat from the ancho chili liqueur and brightness from the lime zest bring balance to this rich, chocolate cookie.

There are a few different ingredients in this recipe. Where can I find them?

This recipe calls for 1 teaspoon – 1 Tablespoon of ancho chili liqueur. I like to use Ancho Reyes Chili Liqueur.

The original Rojo version brings the subtle, smokiness of ancho chilies. There is a Verde version, but the flavor profile is completely different – more like a green pepper. Use the red.

Instead of nuts, I use cacao nibs to deliver crunch and an extra shot of bitter chocolate. I find this helps balance the texture and sweetness of the cookie.

I prefer to use Navitas Organic Cacao Nibs in this recipe. They are fairly easy to find at your local health food store or through Amazon.

How many cookies will this recipe yield?

This recipe calls for using a 1″ cookie scoop and will yield approximately four dozen mini cookies. These cookies are rich, so two small cookies should satisfy a serving.

If you want to skip the mental acrobatics and just go for a larger cookie, you can use a 2-inch cookie scoop instead. This size will yield approximately two dozen large cookies. Because the cookie is larger, you’ll want to increase the total baking time to somewhere between 15 – 18 minutes. Or, until the cookies are just set in the center.

If you really want to level up your total chocolate experience, enjoy these Easy 4 Chocolates Lime Cookies with a hot cup of Mexican Hot Chocolate.

Easy 4 Chocolates Lime Cookies

Recipe by Maria Ostrander Course: DessertsDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Fresh lime zest and a little ancho chili liqueur add a layer of complexity.

Ingredients

1 3/4 cup A.P. flour
1/4 cup boiling hot water
1/2 cup Dutch processed cocoa powder
1/4 tsp. espresso powder
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. Himalayan sea salt
1/2 cup European Butter, room temperature
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 tsp. lime zest
2 large eggs, room temperature
1/2 tsp. pure vanilla extract
2 tsp. – 1 Tbsp. ancho chili liqueur – depending on how much heat you like (I prefer Ancho Reyes Rojo)
1/2 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/4 cup fine chopped cacao nibs

Directions

Preheat over to 350 degrees F. Prepare a baking sheet with parchment paper or nonstick baking mat.
Sift together the flour, salt, baking powder and baking soda. Set aside.
In a coffee cup, combine the cocoa powder, espresso powder and hot water and mix until you have a smooth paste. Allow the mixture to sit until cool.
In a large bowl, combine the butter, sugars and lime zest. Cream together until completely combined. Add the vanilla and chili liqueur.
Add the eggs one at a time, scraping down the sides of the bowl between eggs and beat well until thoroughly combined.
Add the cocoa mixture, scraping down the sides of the bowl to ensure the mixture is well blended.
Add the dry ingredients and stir until just combined. Scrape down the sides of the bowl.
Add the chocolate chips and cocoa nibs and mix just long enough to ensure they are evenly distributed throughout the dough. Allow the dough to sit for 20 minutes before scooping and baking.
Using a 1-inch cookie scoop, place cookies approximately 2 inches apart to allow enough space for the cookies to spread. Bake for approximately 10-12 minutes until the cookies are just set in the center.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack or a kitchen towel to finish cooling. Once completely cool, store cookies in an airtight container. Yields 4 dozen 2-inch cookies.