Instructions

• Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt; set aside.
• In a large bowl (or the bowl of a stand mixer), beat 1 stick (4 ounces) unsalted butter and 1/2 cup coconut oil until creamy and combined, about 2 minutes. (The coconut oil should be solid but scoopable; if it is too soft, chill briefly until scoopable.)
• In a small bowl, combine 1 cup granulated sugar and 2 teaspoons lime zest. Rub the zest into the sugar with your fingers until fragrant and well combined.
• Add the lime-infused granulated sugar, 2 tablespoons packed dark brown sugar, and 2 teaspoons vanilla extract to the butter/coconut oil mixture. Beat on medium-high until light and fluffy, about 2 minutes, scraping down the bowl as needed.
• Add 2 large eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring just until combined. Do not overmix.
• Fold in 2 1/2 cups white chocolate chips with a spatula until evenly distributed.
• Using a 3-tablespoon scoop or measuring spoon, roll dough into 3-tablespoon-sized balls (about almost 1/4 cup each) and place them on the prepared baking sheets, leaving at least 2 inches between cookies for spreading.
• Bake in the preheated oven for 11–14 minutes, or until the edges are golden but the centers remain soft. If baking two sheets at once, rotate the sheets front-to-back halfway through baking.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.