Monday, April 4th, 2011
While on a trip to Hawaii in college (can you believe I got credit for such a thing?!), I discovered mangoes and have not stopped loving them in every form. Good fresh ones can be difficult and expensive to find around here so I keep dried mango strips in my pantry for snacking all the time.
And can you guess what I’ve learned recently? The only thing better than dark chocolate or mango is indeed dark chocolate and mango. These are my new favorite cookie!
Dark Chocolate and Mango Cookies
Adapted from Cooking Light
These cookies are just indulgent enough — the slightly bitter kick of dark chocolate and gorgeous sweetness of mango go wonderfully together. These cookies make me want to lay on a beach with a fruity drink in my hand. Can anyone help me with that?
Makes about 2 dozen cookies
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter or margarine
3/4 cup granulated sugar
1 cup chopped dried mango
1 teaspoon vanilla extract
1 large egg, lightly beaten
4 ounces dark chocolate, coarsely chopped
Preheat oven to 350°F. In a large bowl or the bowl of a stand mixer, combine flours, oats, baking soda, and salt, and set aside.
In a small saucepan, carefully melt butter over low heat. Stir in sugar until smooth. Add sugar mixture to flour mixture and beat until combined.
Add mango, vanilla, and egg to batter and beat to combine. Fold in chocolate.
Drop dough by heaping teaspoonfuls onto a greased cookie sheet, about 2 inches apart. Bake for about 12 minutes until set and golden around the edges. Cool on the sheet for about 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container and try not to eat them all in one day!
High-Altitude Notes: Bake for 10-11 minutes at 375°F.