Chocolate chip cookies with dried mango

Ingredients:

• 8 tbsp (110 g) unsalted butter, room temperature
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon natural vanilla extract
• 1 large egg
• 1 and 1/4 cups premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 3/4 tbsp. dark chocolate granules
• 0.5 cups coarsely chopped dried mango

Preparation:

1. In a large bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed until fluffy. Add the vanilla extract and egg and beat until smooth.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and knead until smooth. Add the dark chocolate and dried mango.
3. Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and roll into balls with your hands. Place the balls on the baking sheets, 5 cm apart. Refrigerate for 30 minutes.
4. Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Bake until set and golden brown on the bottom, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.