Ingredients
- 115 g melted butter (optional browned butter)
- 1 tsp vanilla powder or extract
- 1 dl │ 1/2 cup sugar
- 1 dl │ 1/2 cup browned sugar
- 2,5 dl │ 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- 100 g white chocolate
- 70 g dried mango
Directions
- In a bowl, combine the melted (or browned) butter with the white and brown sugar. Mix until smooth.
- Add the egg and vanilla; whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, do not overmix.
- Fold in the chopped mango and white chocolate pieces.
- Cover the bowl and chill the dough in the refrigerator for about 10 minutes.
- Scoop cookie dough onto a baking sheet lined with parchment paper.
- Freeze for 30 minutes (or keep frozen for up to 2 months).
- When ready to bake, preheat the oven to 175 °C / 350 °F.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Immediately after baking, use a round glass to gently “scoot” and shape the cookies into neat circles.
- Allow to cool on a wire rack before serving.
- Serve and devour!!!!