Tropical Paradise Cookies
A twist on a chocolate chip cookie classic. White and bittersweet chocolate chunks, white and bittersweet chocolate chips, coconut, macadamia nuts and chopped dried mango are added to give these tropical paradise cookies a tropical twist! The dried mango makes these cookies to die for!
Servings: 48
Calories: 228kcal
Ingredients
- 3 1/4 cups all-purpose flour 423 grams
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup salted butter room temperature
- 2/3 cup vegetable shortening
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 200 grams
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 ounce Ghirardelli white chocolate bar coarsely chopped
- 4 ounce Ghirardelli bittersweet chocolate bar coarsely chopped
- 1/2 cup Ghirardelli white chocolate chips
- 1/2 cup Ghirardelli bittersweet chocolate chips
- 3/4 cup dried mango chopped
- 1 cup macadamia nuts coarsely chopped
- 1 cup coconut flakes
For drizzling
- 1/2 cup bittersweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or nonstick baking mats.
- In a medium bowl, combine the flour, salt and baking soda. Stir until mixed. Set aside. 3 1/4 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- In the bowl of a stand mixer using a paddle attachment, place the butter, shortening and sugars. Mix until all ingredients are mixed well and the mixture is even, scraping the sides of the bowl as needed. 2/3 cup salted butter , 2/3 cup vegetable shortening, 1 cup granulated sugar, 1 cup brown sugar
- Add the eggs and vanilla, mix well. 2 large eggs, 2 teaspoons vanilla extract
- Add your dry ingredients to the wet ingredients in your stand mixer. Mix just until combined.
- Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again. 4 ounce Ghirardelli white chocolate bar, 4 ounce Ghirardelli bittersweet chocolate bar, 1/2 cup Ghirardelli white chocolate chips, 1/2 cup Ghirardelli bittersweet chocolate chips, 3/4 cup dried mango, 1 cup macadamia nuts, 1 cup coconut flakes
- Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie dough ball. Press any scraggly edges into the dough ball so that they bake up round and even.
- Bake for 10-12 minutes or until lightly browned around the edges. If you'd like a perfectly round cookie, swirl them in a mason jar ring or a large circle cookie dough cutter immediately after they come out of the oven.
- If you'd like a chocolate drizzle, melt the chocolate chips in a small microwave safe bowl in 10-15 second intervals. Stir well between each interval and then drizzle the melted chocolate over the cookies. Allow the chocolate to set before storing them. 1/2 cup bittersweet chocolate chips
Notes
- Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 228kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 1.1mg