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Mango and White Chocolate Chip Cookies
Mango and White Chocolate Chip Cookies
- Recipe Submitted by maryjosh on 07/16/2018
Ingredients List
- 1/2 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cup all-purpose flour
- 3/4 cup white chocolate chips
- 1/4 cup mango, diced (I used TJ’s frozen mango chunks, diced)
- 1/4 cup any other type of chip or add-in: butterscotch, chocolate, toffee bits, dried mango or banana pieces, optional
Directions
Preheat oven to 350F and prepare cookie sheets with Silpat liners, parchment paper, or spray cookie sheets with cooking spray. (You could also make these cookies in muffin tins or whoopie pie pans for deep dish cookies by following these steps)
In a large mixing bowl, cream together the butter and sugars. Add the egg, vanilla, cinnamon and mix. Add the baking soda, baking powder, flour and mix until just combined. The dough should be slightly thicker than normal cookie dough because the water content in the fruit will thin out the dough so ensure your dough is somewhat thicker than typical cookie and you may need to increase to 1 1/2 cups of flour. By hand, stir in the white chocolate chips and mango, diced in chocolate chip-sized bits.
Chill the dough for 15-20 minutes in the freezer or 1 hour (or more) in the refrigerator before scooping onto cookie sheets as chilled dough creates cookies that spread less when baking and these cookies do spread. Scoop the chilled cookie dough into 1-inch balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet, mine spread quite a bit). I recommend this cookie scoop for perfectly sized cookies. Bake cookies for 10 to 12 minutes, or until they are barely browned. The cookies may look pretty raw even at 12 minutes and that’s okay as they will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.
In a large mixing bowl, cream together the butter and sugars. Add the egg, vanilla, cinnamon and mix. Add the baking soda, baking powder, flour and mix until just combined. The dough should be slightly thicker than normal cookie dough because the water content in the fruit will thin out the dough so ensure your dough is somewhat thicker than typical cookie and you may need to increase to 1 1/2 cups of flour. By hand, stir in the white chocolate chips and mango, diced in chocolate chip-sized bits.
Chill the dough for 15-20 minutes in the freezer or 1 hour (or more) in the refrigerator before scooping onto cookie sheets as chilled dough creates cookies that spread less when baking and these cookies do spread. Scoop the chilled cookie dough into 1-inch balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet, mine spread quite a bit). I recommend this cookie scoop for perfectly sized cookies. Bake cookies for 10 to 12 minutes, or until they are barely browned. The cookies may look pretty raw even at 12 minutes and that’s okay as they will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.
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