Wholewheat Mango Butterscotch White Chocolate Chip Cookies
I have made these cookies in 4 batches for over the last 3 days. Everyday after they come out of the oven I decide to cool them and set them aside to be photographed the next morning (because I generally bake way past midnight). But the journey from the wire rack to the air tight container is a long one and way too painstaking. I generally work on my laptop, read something, or watch the telly while I let my baked goodies cool. But when you're working on the same table where your cookies are cooling the urge to reach your hand out, grab a couple of them and munch along is too strong to be resisted. And exactly that happened for the first two nights.
Butter, at room temperature: 75 gm
Caster Sugar: 100 gm
Wholewheat flour: 240 gm
Vanilla bean paste: 1 tsp
Cinnamon powder: 1 tsp
Baking soda: 1/2 tsp
Mango, cut into tiny chunks: 3/4th of a big one
Butterscotch chips: 3/4th cup
White Chocolate Chips: 3/4th cup (optional)
1. In a bowl sift wholewheat flour and baking soda and set aside.
2. In a big bowl cream the butter and sugar by hand or with a hand held blender. Add the egg and whisk till pale and fluffy.
3. Add the cinnamon powder and vanilla bean paste and whisk it in the mixture.
4. Now add the dry ingredients, one-third at a time and blend till everything becomes incorporated and the dough holds together.
5. Now add the butterscotch and white chocolate chips and mango chunks and mix well with the dough. wrap the dough with a cling film and let it rest in the freezer for 30 minutes.
6. In the meantime preheat your oven to 180 degree C and butter you baking tray or baking parchment.
7. Scoop out the dough in little rounds and place on the baking tray. Press slightly with your palm. Keep enough space in between two scoops so as to allow them to spread. Bake for 22-25 minutes or until the surface has hardened and sides browned. Now here's the key. I baked 4 batches, all with different timings. I tried out 16 minutes, 18 minutes, 20 minutes and 24 minutes. Mine came out best at 24 minutes (my machine for some strange reason takes more time to bake cookies). So I'd suggest you start with 16 minutes and keep checking. Different ovens take different times to cook, so it's prudent that you start with less time and go on increasing it if the situation demands.
8. Cool on the wire rack for 15-20 minutes before you start munching on them. These can be stored in the freezer in air tight containers for upto 3-4 days.
It's Raining Mangoes: Day 7
If you like what you see here, don't forget to hop on to my Facebook page and click the "Like" button. All Guilt Free posts will reach you in your newsfeed. :)