Double Chocolate, Coconut & Lime Cookies, Lime Water Ganache Dip

SAY IT WITH A COOKIE! Whether its I love you, I appreciate you or I’m sorry… handing over a warm baked cookie says it all.


Rich, punchy and utterly decadent, keep a batch of these in the freezer to bake on demand…

Ingredients:


100g Golden Caster Sugar

100g Light Muscovado Sugar

75g Dark Muscovado Sugar

130g Unsalted Butter, room temperature

2 Eggs, room temperature

1 Lime, zest

4 Black Peppercorns, crushed

200g Plain Flour

80g Organic Cocoa Powder (Dutch Processed)

1 tsp Flaky Salt

1 tsp Bicarbonate Soda

150g White Chocolate Chips

50g Dark Chocolate Chips

50g Toasted Coconut Flakes


Lime Water Ganache:


130g Dark Chocolate, chopped small

80g Boiling Water

50g Lime Juice

40g Maple Syrup

Method:


1. Beat the sugars and the butter in a stand mixer with a paddle attachment for 4-5 minutes or until pale and fluffy.

2. Add the eggs, one at a time, beating for 30 seconds between each addition. Add the lime zest & peppercorns and mix through.

3. Whisk the flour with the cocoa, salt, and bicarbonate soda until homogenous and gently mix through the butter taking care not to overmix.

4. Fold through the chocolate chips and coconut flakes.

5. Weigh into 60g Balls, you will get around 16. Lay on two lined baking sheets, cover and refrigerate for at least 4 hours. This gives the flour a chance to hydrate.

6. When ready, preheat oven 160C. Bake, spaced apart for 15-18 minutes. allow to cool on the tray for 5 minutes before removing to a wire rack.

7. For the ganache, bring the water and lime juice to a boil. Pour over the chopped chocolate and maple and stand for 1 minute. Whisk until smooth then serve. Perfect.