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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.
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.
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!
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.
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.
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Matcha Sylvanas, Filipino Meringue Cookie
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.
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