These incredible cookies are overloaded with white chocolate, chunks of dried mango, and crunchy, buttery macadamia nuts. (They're amazingly habit-forming, so you might want to double the recipe!) The dough can be made up to 2 days in advance, and the baked cookies can be frozen for up to 2 weeks in an airtight container... that is, if you don't eat them all just after they've been baked.
|1/2 cup||unsalted butter (softened, 1 stick)|
|1/2 cup||packed light brown sugar|
|1 teaspoon||pure vanilla extract|
|1 1/2 cups||unbleached all-purpose flour|
|1/2 teaspoon||baking soda|
|1 cup||white chocolate chips|
|1 cup||diced Earthbound Farm Organic Dried Mangos|
|3/4 cup||chopped, salted macadamia nuts|
Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment or wax paper and set aside.
In the bowl of an electric mixer, beat the butter with the brown and white sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
In a separate small bowl, combine the flour, baking soda, and salt; whisk to blend. Add the dry mixture to the egg-sugar batter, mixing on low speed just until combined.
Stir in the chocolate chips, mango, and nuts.
Form the cookie dough into 1-inch balls. Arrange 12 on each baking sheet with at least 1-1/2 inches between them. Bake until the cookies are just golden, 18 to 20 minutes. Transfer the baking sheets to a wire rack and let the cookies cool completely on the pans.