Ingredients
113 g butter (softened)
140 g all purpose flour
24 g freeze dried mango
120 g brown sugar
30 g sugar
1 egg (cold)
½ tsp baking soda
¼ tsp baking powder
¼ tsp cardamom
90 - 100 g chopped dried sweetened mango
80 g white chocolate chips
1 g salt
10 Optional: pieces Valrhona white chocokate
Directions
Step 1
Grind the freeze dried mango using a spice grinder into a fine powder.
24 g freeze dried mango
Step 2
In a bowl, use a hand mixer to combine the softened butter, freeze-dried mango powder, brown sugar, and granulated sugar for about 20–30 seconds. Mix only until combined—you’re not creaming the mixture.
24 g freeze dried mango
113 g butter (softened)
120 g brown sugar
30 g sugar
Step 3
Add the cold egg and mix til combined.
1 egg (cold)
Step 4
Reserve 2–3 pieces of dried mango for topping the cookies. Chop the remaining pieces into very small pieces. For the 2-3 pieces that were set aside for topping, chop into 10 larger pieces.
90 - 100 g chopped dried sweetened mango
Step 5
Add the flour, salt, baking soda, baking powder, cardamom, white chocolate chips, and the finely chopped dried mango to the bowl.
½ tsp baking soda
¼ tsp baking powder
¼ tsp cardamom
1 g salt
80 g white chocolate chips
90 - 100 g chopped dried sweetened mango
140 g all purpose flour
Step 6
Mix with the hand mixer until the dough just comes together.
Step 7
Scoop 9–10 cookies (a 1 5/8-oz cookie scoop works well).
Step 8
Top each scoop with a small piece of dried mango. Optional: add a piece of Valrhona white chocolate on top as well.
90 - 100 g chopped dried sweetened mango
10 Optional: pieces Valrhona white chocokate
Step 9
Cover the tray with plastic wrap and refrigerate for a few hours, preferably overnight.
Step 10
Preheat the oven to 350°F (175°C). Bake at 350°F (175°C) for 11½–13 minutes. When you take them out, use a 4in cake/pastry ring to round/shape them into a perfect circular cookie if needed(aka the tiktok hack).
Step 11
Let the cookies cool completely before serving.
