Salty Green Mango Chocolate Chip Cookies

Desserts | Healthy Filipino | Recipes
April 13th, 2020
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A little Filipino twist on Chocolate Chip Cookies, add some dried green mango and salt!  It’s an umami bomb dream.  Sweet, sour, salty, bitter, chewy and crunchy all in one bite. 

My Obsession with Chocolate Chip Cookies

It’s not a secret that I love, love, love chocolate chip cookies.  For the past few years I have always given them as gifts during the holidays.  The base of the cookie is always the same, but the filling inside always changes.  With the holiday that just passed I made these Salty Green Mango Chocolate Chip Cookies for the first time.  Let’s just say it was a huge hit.

Green Mango

I discovered dried green mango in the Philippines on our last trip there last year.  It has the fraction of the sugar found in ripe dried mangoes and still has that nice sour tang even when dried.  During a shopping trip at our local Filipino grocery store (Seafood City), I was externally happy they were selling them finally!

How to Make Salty Green Mango Chocolate Chip Cookies

On that same trip to the Philippines I had a chocolate bar that had green mango, salt and dark chocolate.  It was so good.  The bar needed to be a chocolate chip cookie!  So here is the base of the cookie dough:

What I do is mix together the flour, salt and baking soda in a bowl and put it on the side.  Then in the mixing bowl I put in the butter, both sugars and vanilla extract and mix it on low using the paddle attachment.

Once it starts coming together speed up the mixer until it starts to get creamy.  You still want to see specks of butter in it.

Then add in the two eggs and mix until you don’t see the eggs anymore.  It should look like a nice and smooth batter at this point.

Now is a good time to add in the flour, but in 2 batches.  Add in half and mix on low.  Scrape down the sides and add in the rest of the flour.  Mix lightly just until all the flour disappears.

Last add in the dark chocolate chips and the chopped dried green mango.  Mix again until both are distributed well throughout the cookie dough.  Scrape down again.  Cover the bowl with some foil or these silicon covers and leave to rest and develop flavor.  This is key, so please don’t skip this part.

Time to Bake!

Once you are ready to bake, take the dough out of the refrigerator and leave on the counter to come to room temperature.  I like to leave it out for a hour so that it’s easier to scoop out.  An ice cream scooper is the ideal tool to scoop out the dough so that all the cookies are the same exact size.  The number of cookies you make depends on the size of your ice cream scooper.

The most efficient way to do this is to scoop out all the dough and then bake them batch by batch leaving at least 1 1/2 inch space around each cookie.  Before putting in the oven sprinkle with flaky salt and bake at 350 F for 12-15 minutes rotating the pan in between.  Cool on the pan for 5 minutes before moving the cookies to a cooling rack to cool down.

You don’t need to cook all the cookies all at once.  What I like to do is freeze the scoops of dough individually and then once they are frozen, I put them in a bag and bake as I please.  Fresh cookies for the win!

I love eating these with a glass of milk.

Other Cookie Recipes You will Enjoy

Basura Cookies The Filipino Compost Cookie

Matcha Pandan Paleo Chocolate Chunk Cookies

Matcha Sylvanas, Filipino Meringue Cookie

P.S.  I Will Be Selling Filipino Chocolate Chip Cookie Boxes

On a little side note, I will be selling a Spring/Summer cookie box filled with 3 different Filipino Inspired Flavors.  The date is TBA, as I don’t want to be sending out boxes filled with food.  I when I do sell, I do have to let you know that I am making them from my home kitchen.  So keep a look out for a date.  I will be shipping them out to the US only.  I made an Instagram Page for it.  Follow there for the latest details. If you wanted to be added to just my cookie box mailing list, just reply to this post via email.  I will add you.

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Quick and Easy Puto Recipe I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Salty Green Mango Chocolate Chip Cookies
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Salty Green Mango Chocolate Chip Cookies

A little Filipino twist on Chocolate Chip Cookies, add some dried green mango and salt! It’s an umami bomb dream. Sweet, sour, salty, bitter, chewy and crunchy all in one bite.

Course Dessert, Snack
Cuisine American, Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Author Rezel Kealoha

Ingredients

  • 2 1/4 Cups Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Vegan Butter Regular salted butter is great, cold and cut into cubes
  • 1 Cup Coconut Sugar
  • 1/2 Cup Super Fine White Sugar
  • 1 Tablespoon Vanilla extract
  • 2 Eggs
  • 3 Cups of Dark Chocolate Chips
  • 2 3 oz bags of Dried Green Mango Cut into small chunks
  • 1 Tablespoon Flaky Salt

Instructions

Day Before Baking

  1. Mix together the flour, salt and baking soda in a bowl and put it on the side. Then in the mixing bowl put in the butter, both sugars and vanilla extract and mix it on low using the paddle attachment.

  2. Once it starts coming together speed up the mixer until it starts to get creamy. You still want to see specks of butter in it.

    Then add in the two eggs and mix until you don’t see the eggs anymore. It should look like a nice and smooth batter at this point.

  3. Add in the flour, but in 2 batches. Add in half and mix on low. Scrape down the sides and add in the rest of the flour. Mix lightly just until all the flour disappears.

    Last add in the dark chocolate chips and the chopped dried green mango. Mix again until both are distributed well throughout the cookie dough. Scrape down again. Cover the bowl with some foil or these silicon covers and leave to rest and develop flavor. This is key, so please don’t skip this part.

Baking Day

  1. Pre-Heat Oven to 350 F

  2. Take dough out of refrigerator and leave on counter top for 1 hour.

  3. Scoop out the dough and bake in batches.  I recommend baking 9 cookies at a time with at least 1 1/2 inch of space around all the cookies.  Sprinkle with the flaky salt before putting in the oven.

  4. Bake for 12-15 minutes rotating the pans half way during cooking time.  Remove from the oven and leave the cookies to cool on the pans for 5 minutes.  Then transfer to a cooling rack.

  5. Repeat for the rest of the dough or freeze and bake when needed. 

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