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.
Servings: 24 Cookies
Ingredients
- 2 ¼ 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
- ½ 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
- 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.
- 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.
- 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
- Pre-Heat Oven to 350 F
- Take dough out of refrigerator and leave on counter top for 1 hour.
- Scoop out the dough and bake in batches. I recommend baking 9 cookies at a time with at least 1 ½ inch of space around all the cookies. Sprinkle with the flaky salt before putting in the oven.
- 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.
- Repeat for the rest of the dough or freeze and bake when needed.