A tropical take on a traditional cookie
When I first saw this Dark Chocolate Chunk Coconut Key Lime Pound Cake on Baker by Nature I knew I had to try it out. What could be better than chocolate, coconut and lime? Not much. Although I haven’t had a chance to try this loaf, I recreated some of the flavors in this amazing cookie.
This cookie is based off of my Sugar Cookie recipe I shared back in October. It’s a simple dough that combines margarine/butter substitute and oil to create a super rich and buttery cookie.
This recipe has never failed me so I hope you give it a try. The cookies are large and gorgeous with unique crackles.
- ½ cup margarine
- ½ cup brown sugar
- 1 cup sugar
- 1 tsp vanilla extract
- Zest of two limes
- ⅓ cup lime juice
- ⅓ cup canola oil
- 2½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chunks
- Preheat oven to 350 degrees.
- In large bowl, cream margarine, sugars and vanilla with hand mixer until well combined, about 2-3 minutes.
- Fold in lime zest.
- In measuring cup, whisk lime juice and canola oil. When combined, blend into margarine mixture.
- Add flour, baking powder, baking soda and salt. Beat until dough forms. Dough may appear dry. Use hands to combine dough and press in chocolate chunks.
- Divide dough into 24 equal pieces.
- Roll into balls and flatten with palm of hand. Top with extra chocolate chunks.
- Bake 10 minutes for soft cookies, 11 minutes for crispy cookies or 13 minutes for crunchy cookies. Allow to chill on baking sheets for 5 minutes. Transfer to wire racks to cool completely.