Mango Chocolate Chunk Cookies

Ingredients

1 cup white sugar

1 1/2 cups soft brown sugar, firmly packed

Pinch of salt

230g butter, melted

2 eggs

2 tsp vanilla extract

2 1/2 cups plain flour

1 tsp baking soda

250g milk chocolate, roughly chopped

140g Cinderella Dried Mango, chopped

Method

1. Whisk together the white sugar, brown sugar, salt, and butter in a large bowl until smooth.
2. Whisk in the eggs one at a time, then the vanilla extract.
3. Sift in the flour and baking soda, then gently fold the mixture to combine, taking care not to overmix.
4. Fold in the chocolate and mango. If it is a hot day and the dough is quite soft, cover and chill it for 30 mins. Then roll into balls and refrigerate overnight.
5. Preheat the oven to 180˚C. Line some metal cookie sheets with baking paper. Arrange the cookie dough balls on the baking paper, leaving around 8cm around each to allow for spread.
6. Bake for 12-15 mins, depending on how large they are and how chewy or crunchy you prefer them. Cool on a wire rack.

 

Recipe by @Basil.and.Lime

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