Chocolate-Lime Brownie Cookies with Coconut Balsamic Glaze

Ingredient Spotlight. Our Coconut White Balsamic Vinegar is creamy, sweet, and true to fresh coconut — whisked with confectioners' sugar it becomes a glossy glaze with a gentle tang. Our Persian Lime Infused Olive Oil melts into the chocolate, keeping the cookies impossibly moist and threading citrus through the cocoa.

Ingredients

• 1 cup semisweet chocolate chips · 3 oz unsweetened chocolate, chopped
• ⅓ cup Persian Lime Infused Olive Oil
• 1 cup all-purpose flour · ¼ cup whole-wheat pastry flour
• ½ tsp sea salt · 1½ tsp baking powder
• 3 eggs · 1 cup sugar · 1 Tbsp vanilla · 2 Tbsp instant coffee granules
• 1 cup chopped walnuts
• Glaze: 1 cup confectioners' sugar · 2 Tbsp Coconut White Balsamic Vinegar · ¼ cup shredded coconut · 1 Tbsp warm water

Instructions

1. Heat the oven to 350°F and line two sheets with parchment. Gently melt the chocolates with the Persian Lime oil in short microwave bursts, stirring smooth. Cool slightly.
2. Whisk the flours, salt, and baking powder. In a large bowl, beat the eggs, sugar, coffee, and vanilla until light, then beat in the cooled chocolate.
3. Fold in the dry ingredients and the walnuts just until combined — the dough is thick and fudgy.
4. Drop rounded teaspoonfuls onto the sheets and bake 9–10 minutes; they'll look barely set. Don't overbake. Cool on the pan.
5. Glaze: stir the Coconut balsamic and shredded coconut into the confectioners' sugar, loosening with warm water to a drizzle. Spoon over the cooled cookies.

Chef's Notes

• Pull them while the centers still look underdone — they firm as they cool.
• Melt the chocolate low and slow so it stays silky.

Make It Yours

• Swap the walnuts for our Pepitas and scatter a few toasted ones over the glaze for salty crunch.

Allergens: contains gluten, eggs, and tree nuts.

Coconut and lime is one of our happiest pairings — come taste them at the shop.