I use dried Persian limes, also known as black lime, to flavor the cookies. These are limes that have been soaked in brine and then dried in the sun. They have an intense flavor and can be used whole or ground to a powder.
Ingredients
- 8 ounces butter at room temperature
- 1 cup light brown sugar
- ¾ cups granulated sugar
- 1 large egg
- 1 tablespoon ground Persian lime
- 1 cup chopped peaches (grill them for the ultimate experience)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Maldon salt, for sprinkling
- Chocolate gelato, for serving (optional)
- Whipped cream, for serving (optional)
Method
- Pre-heat your oven to 350°F. Line a baking tray with parchment paper.
- In the bowl of a stand mixer cream the butter, brown and granulated sugars together until they are smooth and a pale cream color. Add the egg and continue to whip, scraping down the sides of the bowl occasionally. Add the ground lime and mix on medium speed. Reduce the mixer speed to low and add the peaches, continue mixing to release the juices, about 1 minute. Add the flour, baking soda, and salt, and mix until fully incorporated and no flour is visible.
- Using a 1.25-ounce ice cream scoop, arrange the dough on the parchment lined baking sheet. With damp fingers press down the tops of the cookies to flatten; sprinkle with a little Maldon salt.
- Bake until the cookies are golden, 14 – 16 minutes, rotating halfway through. Allow the cookies to cool for 10 minutes before transferring to a wire rack. Enjoy!
I remember the first time I had the honor of making something for Chef Jacques—I had just finished eating some fresh peaches and had to quickly switch gears to make some chocolate covered cream filled cookies for him. The taste of the peaches lingered as I was enrobing each cookie with chocolate. That combination of chocolate, peaches, and cream led to these soft and chewy peach cookies, paired with a side of chocolate gelato and fresh whipped cream. Please enjoy!