1. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, whisk butter, sugar, egg yolks, and vanilla until thoroughly blended. Using a rubber spatula, stir flour mixture into butter mixture until just combined, then stir in nuts, chocolate, and mango (if using).

2. Cover and refrigerate dough until chilled but still scoopable, about 20 minutes. Meanwhile, place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Line two baking sheets with parchment.

3. Roll scant 1/4-cup portions of dough into balls and place on prepared baking sheets, spacing cookies about 2" apart. Bake until edges are set but centers are still a bit underdone, about 15 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely.

Source: Hannaford fresh Magazine, March-April 2021