From recipes and stories to news - we want to inspire you, teach you and of course make you smile.
These Mango Dark Chocolate Chunk Cookies have chewy tropical mango and dark chocolate in a citrus dough. Make these thick, soft cookies with this unexpected flavor combo, and your holiday dessert tray will be the start of any virtual gathering!
These cookies are super thick and tender with just the right amount of crispiness at the edges. For the mango, it’s important to use a soft and chewy dried mango like our Mango-Rama. These are not freeze-dried. I wouldn’t recommend those, because they will be hard and crumbly. You want dried mangoes that are soft and chewy
For the dark chocolate, you can use dark chocolate chips or your favorite dark chocolate bar. Just don’t use unsweetened baking chocolate! The key to this super tender, thick dough is to melt the butter, chill the dough, and make really big balls of dough. After you mix up the dough, you’ll want to spread it out on some plastic wrap about 1/2-inch to an inch thick.
Then cover it and pop it into your refrigerator for at least an hour. When you are ready to bake, preheat your oven to 350 degrees F. and take the dough out of the refrigerator. Then cut it into twelve equal pieces and roll each piece into a ball. Place it on a cookie sheet prepped with parchment paper or a silicone baking mat with only six cookies per sheet.
Bake the cookies for 11-12 minutes and let them sit for five minutes on the baking sheet after removing them from the oven. Then transfer them to a wire rack to cool completely, and try really hard not to eat them all in one sitting!
1/2 c salted butter
1/2 c brown sugar (packed)
1/2 c granulated sugar
1 egg (room temperature)
1 t vanilla extract
1 t orange extract
1-3/4 c All-Purpose flour
1 t baking soda
1/4 t salt
1/2 c Jali Fruit Co. dried mangoes (chopped)
1/2 c dark chocolate (chips or chopped)
1. Melt the butter in the microwave or over medium-low heat in a small saucepan on the stove.
2. Add the melted butter, brown sugar and granulated sugar to a stand mixer. Beat until light and creamy, 3-5 minutes.
3. Add the egg, vanilla, and orange extract and beat for another minute.
4. Add 3/4 cup of the flour along with the salt and baking soda and beat on low just until everything is incorporated.
5. Add the other cup of flour and mix just until the flour disappears completely.
6. Add the chopped dried mango and dark chocolate and mix until everything is evenly distributed.
7. Remove the dough from the mixer and press into a one-inch-thick rectangle or square on a piece of plastic wrap. Cover completely and place in the refrigerator to chill for at least one hour. (Can leave overnight if desired).
8. When ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
9. Remove the chilled cookie dough from the refrigerator and divide into twelve equal pieces. Roll each piece into a ball and place six balls on each cookie sheet, leaving plenty of room between each ball of dough.
10. Bake for 11-12 minutes, until the edges start to brown. Allow to rest on cookie sheets for five minutes before transferring to a wire rack to cool completely.
Download this recipe and more in the Jalidays Holiday Cookbook downloadable PDF here.