Chewy tropical mango and dark chocolate in a citrus dough make these thick, soft cookies the star of any party!
Melt the butter in the microwave or over medium-low heat in a small saucepan on the stove.
Add the melted butter, brown sugar and granulated sugar to a stand mixer. Beat until light and creamy, 3-5 minutes.
Add the egg, vanilla, and orange extract and beat for another minute.
Add 3/4 cup of the flour along with the salt and baking soda and beat on low just until everything is incorporated.
Add the other cup of flour and mix just until the flour disappears completely.
Add the chopped mango and dark chocolate and mix until everything is evenly distributed.
Remove the dough from the mixer and press into a one-inch-thick rectangle or square on a piece of plastic wrap. Cover completely and place in the refrigerator to chill for at least one hour. (Can leave overnight if desired).
When ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Remove the chilled cookie dough from the refrigerator and divide into twelve equal pieces. Roll each piece into a ball and place six balls on each cookie sheet, leaving plenty of room between each ball of dough.
Bake for 11-12 minutes, until the edges start to brown. Allow to rest on cookie sheets for five minutes before transferring to a wire rack to cool completely.