Yields: about 48 cookies (serving size: 2 cookies)
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup packed light brown sugar
1/2 cup sugar
16 tablespoons (2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs
2 cups white-chocolate chips
1 cup chopped dried mango, papaya or pineapple (or a combination)
1/2 cup unsweetened shredded coconut
1/2 cup chopped nuts, such as almonds, pecans or walnuts, optional
How to Make It
Preheat oven to 375ºF; line 2 large baking sheets with parchment. Whisk together flour, baking soda and salt in a medium bowl.
Using an electric mixer on low speed, beat both sugars and butter until well mixed, about 3 minutes. Beat in vanilla and eggs. Add flour mixture and mix just until a dough forms. Stir in chocolate chips, dried fruit, coconut and nuts, if desired.
Drop dough by tablespoonfuls onto baking sheets, spacing about 3 inches apart. Bake until golden around edges, 9 to 10 minutes. Let stand on baking sheets for 5 minutes, then remove to wire racks to cool completely. Repeat with remaining dough.