April 6: White Chocolate Mango Cookies

White Chocolate Mango Cookies

Ingredients:
1 1/3 cups (6 oz) all-purpose flour
1/2 teaspoon baking soda
3/8 teaspoon salt
3 tablespoons cornstarch
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 tablespoon heavy cream
2/3 cup pecans, lightly toasted
3 1/2 oz white chocolate, chopped
1/2 cup finely chopped dried mango

1. Preheat oven to 375 and place a rack in the center. Line two baking sheets with nonstick foil or parchment paper.
2. Mix the flour, baking soda, salt, and cornstarch together in a medium-size bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in large mixing bowl, using a handheld electric mixer, beat the butter and both sugars on medium speed until creamy. Beat in the egg, vanilla, and cream. By hand or using the lowest speed of the mixer, add the flour mixture to the butter mixture. When the flour mixture is absorbed, stir in the pecans, white chocolate, and mango.
4. Drop rounded tablespoonfuls of dough 2 1/2 inches apart onto the baking sheets. Bake one sheet at a time for 12-13 minutes. Transfer to a wire rack to cool completely.



Dry ingredients

Introduction of egg, cream and vanilla

 

Adding in the flour mixture

Thoughts: Another straightforward cookie recipe. The only alteration I had to make is that I only baked them for 11 minutes. I could've even baked them for 10 minutes and I think it would've been ok. The finished cookie picture is from 11 minutes and I think it's a little dark. Patrick and I both didn't like the cookie. I tend to dislike dried fruit (except maybe raisins but only then in Raisinette form) so I didn't like the bites with mango. Dough was ok.