Chewy Mango Cookies with Flavor (Print Version)

# Ingredients:

→ Dry ingredients

01 - 48 grams freeze dried mangoes
02 - 150 grams all purpose flour
03 - ⅛ teaspoon baking soda
04 - ¼ teaspoon baking powder

→ Wet ingredients

05 - 113 grams unsalted butter, softened
06 - 100 grams brown sugar
07 - 100 grams granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1 large egg
10 - ½ teaspoon kosher salt

→ Add-ins

11 - 85 grams dried mangoes

# Instructions:

01 - Place rack in the center of the oven. Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
02 - In the bowl of a food processor fitted with the blade attachment, process the freeze dried mangoes, flour, baking soda, and baking powder until the freeze dried mangoes are ground into a fine powder. Set aside.
03 - Using a sharp knife, dice the dried mangoes into small pieces. Set aside.
04 - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
05 - Add vanilla extract, egg, and kosher salt to the creamed butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as necessary.
06 - Add the freeze dried mango and flour mixture to the wet ingredients. Mix on low speed until just a few streaks of flour remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.
07 - Using a spatula, gently fold the diced dried mango pieces into the dough.
08 - Using a medium cookie scoop (1½ tablespoons), portion 8 scoops of dough onto a parchment-lined rimmed baking sheet.
09 - Bake one sheet of cookies at a time for 10-12 minutes, or until the edges are golden.
10 - Immediately after removing cookies from the oven, use a round cookie cutter or the rim of a wide drinking glass to gently swirl the edges of each cookie into a uniformly round shape.
11 - Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

# Notes:

01 - If using smaller packages of freeze dried mango, add additional flour to equal 48 grams total dry weight.
02 - Ensure the butter and sugars are well creamed together to add volume to the dough.
03 - Use a round cookie cutter to shape cookies for a professional finish.

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