1/2teaspoonfine sea salt (table salt will work, too)
1stick (4 ounces) unsalted butter, at room temperature
1/2cupcoconut oil, at room temperature (it should be solid but scoopable)
2teaspoonslime zest (from 2 small limes)
2tablespoonspacked dark brown sugar
2large eggs, at room temperature
2 1/2cupswhite chocolate chips
Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.
Place the butter and coconut oil in a large bowl and beat until creamy and combined; about 2 minutes (I recommend using a standmixer/ handheld mixer to help here if you have one).
Combine the granulated sugar and lime zest in a small bowl; rub the lime zest into the sugar until fragrant and well combined.
Add the lime infused sugar, brown sugar and vanilla to the butter/oil mixture and beat on medium-high speed until light and fluffy; about 2 minutes. Add the eggs in one at a time, beating well after each addition, and scraping down the sides as needed. Gradually stir in the dry ingredients, beating just until combined. Fold in white chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
You may use all butter if you cannot find coconut oil near you. You may use key limes or regular limes for this recipe.